1. Place meat on a solid, level surface or between sheets of waxed paper, and pound thinly with a mallet or moistened cleaver, using a glancing motion.
2. In a shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture and let rest 15 minutes on wire rack.
3. In a large skillet over medium-high heat, melt butter with oil. Cook floured cutlets on both sides until brown. Introduce mushrooms, reduce heat to low. Cover and cook for 10 minutes.
4. Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Server immediately.
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|Serving Size: 1 Serving (244g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 240 (59%)|
|Amt Per Serving||% DV|
|Total Fat 26.7g||36 %|
|Saturated Fat 14.5g||73 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 167.1mg||51 %|
|Sodium 436.4mg||15 %|
|Potassium 674mg||18 %|
|Total Carbohydrate 8.4g||2 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 7.8g|
|Protein 31.2g||45 %|
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Calories per serving: 406
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