Veal Marsala

local_grocery_store Ingredients

• 4 veal cutlets, pounded to 1/4-inch thickness
• 1/2 cup all-purpose flour, for dredging
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 shallots, finely chopped
• 8 ounces cremini mushrooms, sliced
• 1 cup Marsala wine
• 1 cup chicken broth, low sodium
• 2 tablespoons fresh parsley, chopped

restaurant_menu Method

1. 1.In a shallow dish, combine the flour, salt, and black pepper.
2. 2.Dredge the veal cutlets in the flour mixture, shaking off any excess.
3. 3.In a large skillet, heat the olive oil and butter over medium-high heat.
4. 4.Add the veal cutlets to the skillet and cook until browned, about 2-3 minutes per side.
5. 5.Remove the veal cutlets from the skillet and set aside.
6. 6.Add the shallots to the skillet and cook until softened, about 2 minutes.
7. 7.Add the mushrooms to the skillet and cook until browned and tender, about 5 minutes.
8. 8.Pour in the Marsala wine and chicken broth, scraping the bottom of the skillet to release any browned bits.
9. 9.Bring the mixture to a boil and then reduce the heat to low.
10. 10.Return the veal cutlets to the skillet and simmer for 5 minutes, until the sauce has thickened slightly.
11. 11.Stir in the chopped parsley.
12. 12.Serve the Veal Marsala with pasta or mashed potatoes, spooning the sauce and mushrooms over the cutlets.

lightbulb_outline Tips

• chevron_rightFor a richer flavor, use veal demi-glace instead of chicken broth.
• chevron_rightIf you prefer a thicker sauce, you can mix a little cornstarch with water and add it to the skillet during the simmering step.
• chevron_rightGarnish with additional fresh parsley for a pop of color.
• chevron_rightServe with a side of steamed vegetables for a complete meal.