Veal Marsala W/ Mozzarella Recipe

Trim and tenderize

If veal cutlets are thicker than 1/4 inch, place between two pieces of plastic wrap and gently pound with a meat mallet to about 1/8–1/4 inch thickness. Pat cutlets dry with paper towels.

Season both sides of each cutlet with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper (use the amounts listed in ingredients).

Set up a three-station dredging station: a shallow plate with 1 cup flour, a shallow bowl with 2 eggs beaten with 2 tbs milk, and a plate with breadcrumb mixture (1 cup breadcrumbs mixed with 1/4 cup finely grated Parmesan).

Working one at a time, dredge each veal cutlet lightly in flour (shake off excess), dip into the egg wash, then press into the breadcrumb-Parmesan mixture to coat evenly. Place breaded cutlets on a wire rack to rest for 10 minutes; this helps the coating adhere.

Heat a large skillet over medium-high heat. Add 3 tbs olive oil and 2 tbs unsalted butter until foam subsides and oil shimmers. In batches to avoid overcrowding, sear breaded veal cutlets 1–1.5 minutes per side until golden brown. Transfer seared cutlets to a baking sheet lined with parchment.

After removing the last batch of veal, lower heat to medium and add 1 tbs butter and 1 tbs olive oil to the same skillet. Add finely minced shallot and sauté 1–2 minutes until translucent; add 2 minced garlic cloves and sauté 30 seconds until fragrant.

Add 10 oz sliced cremini mushrooms and cook, stirring occasionally, until mushrooms release liquid and become golden brown, about 6–8 minutes. Scrape up any browned bits from the pan—these add flavor to the sauce.

Pour in 3 tbs dry Marsala wine and 2 tbs dry white wine (if using) to deglaze the pan. Allow alcohol to cook off and liquid to reduce by about half, about 1–2 minutes.

Add 1 cup low-sodium chicken stock and 1 tbs fresh thyme leaves. Bring to a gentle simmer and reduce until sauce thickens slightly, about 4–6 minutes. Taste and adjust seasoning with 1/2 tsp salt and 1/4 tsp black pepper.

If you prefer a richer, slightly creamy sauce, stir in 2 tbs heavy cream and warm through for 1 minute. Remove pan from heat and stir in 2 tbs chopped fresh parsley.

Preheat oven to 375°F (190°C) while finishing sauce. Arrange the seared veal cutlets on the prepared baking sheet or an ovenproof skillet in a single layer.

Spoon a small amount of mushroom-Marsala sauce on each cutlet (about 1–2 tbs) to keep them moist, then top each cutlet with one slice of fresh mozzarella.

Bake in the preheated oven until mozzarella is melted and just starting to brown at the edges, about 6–8 minutes. Do not overbake veal; internal temperature for veal scaloppine should remain tender.

Remove from oven and, if desired, squeeze half a lemon over the assembled cutlets for brightness (use the lemon listed). Spoon remaining Marsala mushroom sauce over and around the veal.

Transfer veal to warmed plates or a serving platter. Sprinkle with 1 tbs chopped fresh parsley and 2 tbs grated Parmesan if desired.

Serve immediately with additional sauce on the side. Suggested accompaniments: mashed potatoes, buttered pasta, or sautéed greens.