If you want to make your own bread or cracker crumbs, a food processor or a Magic Bullet would be essential to have; otherwise, no special culinary equipment is needed for this great Italian dish.
8 Veal Cutlets, Scaloppini style – 3 to 4 ounces each
¼ cup of Flour
2 tablespoons of Bread or Cracker Crumbs, finely chopped (we like to make our own with either with herb crackers or dried sour dough bread run through in the food processor to grind it very fine)
1 teaspoon of Montreal Steak Seasoning
2 tablespoons of Butter
1 tablespoon of Extra-Virgin Olive Oil
½ cup of Portobello Mushrooms, chopped
½ cup of White Mushrooms, sliced
½ cup of Marsala Wine
Mix the flour, the crumbs, and the Montreal Steak Seasoning together well and place all but two tablespoons of the resulting dry mixture on a plate; keep the two tablespoons on the side for the gravy.
Dredge the veal in the dry mixture of ingredients, and set aside.
In a saute pan, melt one of the tablespoons of butter and add half the olive oil. Add the veal once the pan is hot. Cook 4 of the veal cutlets at a time. Over medium heat, cook the veal on each side for about 1 to 1 ½ minutes. Repeat with the remaining butter, oil and veal. Put the veal on a plate and set aside.
Add the marsala wine to the pan and scrape the pan to loosen the browned pieces on the base of the pan. Add the mushrooms and let it simmer for 3 or 4 minutes. Slowly whisk in the remaining flour/crumb mixture and let it thicken to your taste. Return the veal to the pan to heat it back up and then serve.