Veal Scaloppine With Grapes And Mushrooms - cooking recipe

Ingredients

1 1/2 lbs veal cutlets (cut 1/4-inch thick about 10 pieces)
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
1 teaspoon garlic powder
1 teaspoon italian seasoning
2 tablespoons unsalted butter
4 tablespoons olive oil
1 lb button mushroom, wiped clean and quartered
1 large onion, sliced
2 garlic cloves, sliced
2 cups beef stock
1/2 cup marsala wine or 1/2 cup sherry wine
1 cup red seedless grapes, cut in 1/2

Preparation

Season veal with salt and pepper.
Mix flour, garlic powder and Italian seasoning in a bowl; dust veal with the mixture; reserve the left over flour mixture.
In a large hot frying pan heat 1/2 the butter and 1/2 the oil cook the veal 4 to 5 minutes until golden brown, turning once.
Remove from pan and keep warm.
Add remaining butter and oil to skillet and cook mushrooms for 5 minutes stirring all the time; add onions and cook for 3 more minutes; add garlic cook 1 more minute; till golden brown; add Marsala wine simmer 1 minute.
Sprinkle the rest of the flour mixture over the mushrooms and onions stir in well.
Add beef stock, bring to boil and simmer 2 to 3 minutes.
Return meat and any accumulated juices to the pan.
Reheat 1 to 2 minutes.
Toss in the grapes just to coat.
Serve veal topped with sauce and mushrooms and grapes.