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Veal Vittorio
Ingredients
  • 3 tablespoons unsalted butter
  • 1 pound mushrooms, quartered
  • 1 large garlic clove, minced
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 ½ pound veal cutlets (also called scallopini; ¼ inch thick)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried thyme, crumbled
  • ¼ teaspoon dried oregano, crumbled
  • 1 ½ tablespoons olive oil
  • ⅓ cup all-purpose flour
  • ⅔ cup sweet Marsala wine
  • 1 cup beef or veal demiglace*
  • Accompaniment: egg fettuccine tossed with butter
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