Veal Marsala

local_grocery_store Ingredients

• 4 veal cutlets, pounded thin (about 1 pound total)
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 shallots, minced
• 2 cloves garlic, minced
• 1 cup marsala wine
• 1 cup chicken broth
• 2 tablespoons fresh parsley, chopped

restaurant_menu Method

1. 1.In a shallow dish, combine the flour, salt, and pepper. Dredge the veal cutlets in the flour mixture, shaking off any excess.
2. 2.In a large skillet, melt 1 tablespoon of the butter with 1 tablespoon of the olive oil over medium-high heat. Add the veal cutlets and cook until browned, about 2 minutes per side. Transfer the veal to a plate and keep warm.
3. 3.Add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil to the skillet. Add the shallots and garlic and cook until softened, about 2 minutes. Add the marsala wine and chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Simmer until the sauce has thickened slightly, about 5 minutes.
4. 4.Return the veal to the skillet and spoon the sauce over the top. Cook until the veal is heated through and the sauce is hot, about 2 minutes. Sprinkle with the chopped parsley and serve.

lightbulb_outline Tips

• chevron_rightIf you can't find veal cutlets, you can use chicken cutlets instead. Just adjust the cooking time accordingly.
• chevron_rightBe sure to use a good-quality marsala wine for the best flavor.
• chevron_rightServe with your favorite side dish, such as roasted potatoes or sautéed spinach.