Veal Marsala

Directions:

• Coat about 1 lb of veal cutlets with seasoned flour (flour, salt and pepper, to taste).
• Saute the pieces in a mixture of 2 tablespoons of olive oil and 1 tablespoon of butter in a large frying pan. Set aside.
• In the same pan, saute about 3 cups of mixed vegetables (suggested combinations: chopped garlic, sliced peppers, onions and eggplant; sliced mushrooms, chopped garlic).
• Layer the veal and vegetables in a shallow baking dish.
• Top with a mixture of 1 cup diced fresh tomatoes, chopped parsley and basil.
• Pour 1/2 cup of Marsala wine over the dish.
• Cover and bake at 350°F for 45 minutes.
• Serve with rice or pasta and enjoy.

Veal Marsala recipe courtesy of Brian Hyland and Hylander Farms, Tecumseh ON.