8 veal cutlets (tenderized)

1 cup dry marsala wine for the mushrooms & 1/4 cup marsala wine for deglazing pan

3 cups cremini mushrooms, thinly sliced

2 shallots, diced

2 garlic cloves, sliced

1 1/4 cups white rice flour (you can use all purpose flour if gluten is not a concern)

1 tsp. sea salt for veal seasoning & 1/2 tsp. sea salt for mushrooms

1 tsp. black pepper for veal seasoning & 1/2 tsp. black pepper for mushrooms

2 tbsp. grape seed oil (for veal)

2 tbsp. olive oil (for mushrooms)

2 tbsp. butter (preferably grass fed) – 1 tbsp. butter for mushrooms & 1 tbsp. to deglaze pan


Heat the olive oil with 1 tbsp. of butter, once melted, add the mushrooms, stir often and add the salt and pepper.  Let cook for 5 minutes.  Then add the marsala wine.  Cook for an additional 5 minutes stirring frequently.  Turn off heat and put aside.

Using a large cutting board or large cookie sheet, place the washed veal cutlets (which have been dried with paper towel).  Season both sides with salt and pepper.  Now coat both sides with the rice flour, evenly coating the veal.

In a large skillet, heat the grape seed oil, once the oil is hot, add the veal cutlets, a few at a time, and cook for 1-2 minutes on low heat, then flip and cook another 1-2 minutes on the other side.  Once all the veals are lightly fried, place them in a lightly greased baking pan.  Now you can add the mushroom mixture over top all the veal cutlets.

To deglaze the pan, just add 1 tbsp. butter with 1/4 cup of marsala wine and whisk to get all the flavour out of the pan.  Bring to a boil and then add this to the veal and mushroom mixture.

Cover and bake for 30 minutes.  Remove foil and cook an additional 15 minutes.

Serve hot!

*Serving for 4*

Tip:  By using white rice flour, this dish becomes “gluten free” and makes the dish lighter.