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-- Karen Bridges, Downers Grove, Illinois
Preparation time: 15 minutes
Cooking time: 10 minutes
You Will Need
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
1 egg
1/2 to 3/4 pound veal cutlet or boneless skinless chicken breasts, flattened to 1-inch thickness
2 tablespoons olive oil
4 ounces fresh mushrooms, halved
1 cup chicken broth
2 tablespoons Marsala wine
Hot cooked spaghetti
What to Do
1. In a shallow bowl, combine the flour, salt, and pepper.
2. In another shallow bowl, lightly beat the egg.
3. Pound veal to 1-in. thickness. Dip in egg, then coat with flour mixture.
4. In a large skillet, brown veal in oil on both sides. Stir in the mushrooms, broth and wine. Bring to a boil.
5. Reduce heat; simmer, uncovered, for 5-10 minutes or until mushrooms are tender. Serve over spaghetti.
Serves 2
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