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      Veal Marsala with Wild Mushrooms, 4/25/13

      Peter Brave

      Brave New Restaurant

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      Ingredients:

      • Two (2) - 2.5 oz. Medallions of Veal
      • 1/4 cup Sliced Wild Mushrooms
      • 1/4 cup Marsala Wine
      • 1/4 cup Brown Sauce
      • Flour for coating
      • Salt
      • Pepper
      • 3 tbsp Olive Oil

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      Cooking:

      • Preheat a skillet with olive oil
      • Pound veal cutlets very thin
      • Season with salt & pepper, then lightly flour
      • Carefully place veal medallions in pre-heated skillet
      • Saut until golden brown each side (approx 2 minutes)
      • Remove veal medallions and drain oil
      • Add mushrooms and Marsala wine to skillet to deglaze
      • Add brown sauce
      • Adjust seasoning

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      Serve over Veal Medallions. Voila!

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