Veal Scaloppine With Grapes and Mushrooms

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

Step-by-step instructions

1. 1

   Season veal with salt and pepper.

2. 2

   Mix flour, garlic powder and Italian seasoning in a bowl; dust veal with the mixture; reserve the left over flour mixture.

3. 3

   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.

4. 4

   Remove from pan and keep warm.

5. 5

   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.

6. 6

   Sprinkle the rest of the flour mixture over the mushrooms and onions stir in well.

7. 7

   Add beef stock, bring to boil and simmer 2 to 3 minutes.

8. 8

   Return meat and any accumulated juices to the pan.

9. 9

   Reheat 1 to 2 minutes.

10. 10

    Toss in the grapes just to coat.

11. 11

    Serve veal topped with sauce and mushrooms and grapes.