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“Cut this out of a magazine probably 20 years ago. Love veal but it is almost as good with chicken. We serve over fettucine.”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Take veal or chicken & pound thin between 2 pieces of plastic wrap until 1/2" thick. Season lightly with salt & pepper on both sides & then dredge in flour.
  2. Heat olive oil & butter in a large pan over medium heat, shake off excess flour from veal & saute about 2 minutes per side until lightly browned. Remove & set aside.
  3. To pan add molasses, wine & stock. Let reduce on high heat for 5 minutes, after reduction of 1/4th, add mushrooms. Reduce heat, cover & simmer until mushrooms soften & sauce thickens slightly, about 7 minutes.
  4. Add veal back to pan & warm.
  5. Serve with fettucine that has been cooked & then tossed with a little olive oil, parmesan cheese & parsley.

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