Ingredients
2 tablespoons all-purpose flour1/8 teaspoon salt1/8 teaspoon pepper1 large egg1/2 to 3/4 pound veal cutlets or boneless skinless chicken breasts, flattened to 1/4-inch thickness2 tablespoons olive oil4 ounces fresh mushrooms, halved1 cup chicken broth2 tablespoons Marsala wineHot cooked spaghetti
Preparation
In a shallow bowl, combine the flour, salt, and pepper. In another shallow bowl, lightly beat the egg. Dip veal in egg, then coat with flour mixture.
In a large skillet, brown veal in oil on both sides. Stir in the mushrooms, broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, 5-10 minutes or until mushrooms are tender and a thermometer inserted in center of veal reaches 160°, . Serve with spaghetti.
