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Ingredients
- 1 lb. veal cutlets or chicken, pounded to tenderize
- butter, oil or margarine
- 1 beef bouillon for veal or chicken bouillon for chicken
- 1 (8 oz.) canned sliced mushrooms or fresh
- 1/2 c. Marsala wine or Marsala cooking wine
Method
- Flour both sides.
- Brown lightly in melted butter (both sides).
- Meanwhile, dissolve bouillon cube in 1 cup hot water. Add sliced mushrooms to meat.
- Add bouillon mix in pan.
- Add the wine.
- Blend well and cook on low heat 30 minutes.
- Sauce will thicken as it cools.
- Serve with spaghetti noodles and plain sauce (no meat) as a side dish and veal as your main dish on a separate serving dish.
