Click Here For Over 100,000 Recipes!
If necessary, gently pound each cutlet between
2 sheets of plastic
wrap to 1/8-inch thickness with flat side of a
meat pounder or with
a rolling pin. Pat dry and season with salt and
pepper.
Heat butter and oil in a 12-inch heavy skillet
over moderately high
heat until foam subsides. Meanwhile, dredge cutlets
in flour, shaking
off excess. Sauté cutlets in 2 batches (without
crowding) until edges
are golden and meat is just cooked through, 1 to
2 minutes per side.
Transfer with tongs to a platter and loosely cover
with foil to keep
warm.
Add Marsala to skillet and deglaze by boiling,
stirring and scraping
up brown bits. Stir in cream and mustard and boil,
stirring
occasionally, until sauce is slightly thickened,
1 to 2 minutes.
Remove from heat and stir in parsley and salt and
pepper to taste.
Pour sauce over veal.
