Veal Marsala

local_grocery_store Ingredients

• 4 veal cutlets, pounded to 1/4 inch thickness
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 1 shallot, minced
• 2 cloves garlic, minced
• 8 oz white mushrooms, sliced
• 1 cup Marsala wine
• 1 cup chicken broth
• 1 tbsp fresh thyme, chopped

restaurant_menu Method

1. 1.Combine the flour, salt, and pepper in a shallow dish. Dredge the veal cutlets in the flour mixture, shaking off any excess.
2. 2.Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the veal cutlets and cook until browned and cooked through, about 2-3 minutes per side. Transfer to a plate and cover with foil to keep warm.
3. 3.Add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil to the skillet. Add the shallot and garlic and cook until softened, about 1-2 minutes. Add the mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.
4. 4.Add the Marsala wine and chicken broth to the skillet and bring to a simmer. Cook until the sauce has reduced by half and thickened slightly, about 10-15 minutes. Stir in the chopped thyme.
5. 5.Return the veal cutlets to the skillet and spoon the sauce over them. Cook until heated through, about 2-3 minutes. Serve over a bed of mashed potatoes.

lightbulb_outline Tips

• chevron_rightBe sure to pound the veal cutlets to an even thickness so they cook evenly.
• chevron_rightIf you can't find Marsala wine, you can use a dry sherry instead.