Veal piccata with champignons

06788 VEAL PICCATA with MUSHROOMS INGREDIENTS for 4 PERSONS 600 g 400 g veal, champignons, 4 tablespoons of flour, 80 g butter, 5 cl of marsala, 1 glass of cream, salt, pepper.

Clean, wash the mushrooms and cut the stem.

Flatten the veal cutlets between two sheets of plastic wrap and cut them into 4-5 pieces.

Mix in a bowl the flour with salt and pepper.

Do heat half the butter in a large skillet; flour the Escalopes.

Let them Brown for 30-60 seconds, one at a time, rigirandole and dorandole on the one hand and on the other.

Raccoglietele all in one dish.

You heat the rest of the butter in the same skillet, and let us find the mushrooms over high heat for 2 minutes.

Pour the marsala wine and let it reduce by half stirring with a wooden spoon.

Add the cream and bring to a boil until you have a smooth sauce.

Heat the piccata, merging it with mushrooms, fresh focus for a minute and add salt.

Serve with rice.