Veal Alla Marsala Recipe
Breaded Veal Cutlet with Mushrooms and a Marsala Wine Butter Sauce.
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Ingredients
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Veal Cutlets
Marsala Sauce
Method
Prepare the Veal
- 1
Set Up Breading Station
In three separate shallow dishes, place flour, beaten eggs, and bread crumbs. Season the flour with salt and black pepper.
- 2
Bread the Veal
Dredge each veal cutlet in flour, shaking off excess, then dip in beaten eggs, and finally coat with bread crumbs. Ensure an even coating on each side.
- 3
Cook the Veal
Heat olive oil in a large skillet over medium-high heat. Add the breaded veal cutlets and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from skillet and set aside.
Make the Marsala Sauce
- 4
- 5
Deglaze the Pan
Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for about 2-3 minutes.
- 6
Add Broth
Add the chicken broth and continue to simmer for another 5 minutes, allowing the sauce to reduce slightly.
- 7