Serves: 6
Total Calories: 252

6 veal cutlets, medium-thick slices of range-fed veal
2 cups seasoned bread crumbs
2 teaspoons extra virgin olive oil
2 tablespoons unsalted butter
salt and pepper to taste
1 lemon, cut in wedges
4 sprigs Italian flat-leaf parsley
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Mushroom Marsala Sauce:
1 cup wild mushrooms (2 or 3 varieties if possible), sliced
1/4 cup water
3 cloves garlic, chopped
6 green onions, sliced (white part only)
2 tablespoons extra virgin olive oil
2 tablespoons chopped Italian flat-leaf parsley
1/2 cup marsala wine

Prepare veal by sprinkling with water. Then cover each cutlet with plastic wrap and pound lightly. Unwrap and rub each cutlet with a drop or two of olive oil. Dredge cutlets in bread crumbs, pressing hard so they adhere to the meat.

Heat a skillet, and add olive oil, butter, salt and pepper. Place coated veal chops three at a time in skillet. Cook veal chops for 4–6 minutes on each side over medium-high heat. Clean skillet after each batch to avoid charred bread crumbs.

Serve veal chops on plate with Mushroom Marsala Sauce drizzled over top and along sides. Garnish with lemon and sprigs of flat-leaf parsley or fresh basil.

Mushroom Marsala Sauce:
In a large skillet, heat water, mushrooms, garlic, and onions over low heat and sauté a few minutes. Add olive oil and stir. Add parsley and wine; then stir until slightly reduced (approximately 4–5 minutes).

Nutritional Facts:

Serves: 6
Total Calories: 252
Calories from Fat: 107

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