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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Veal
Season the veal cutlets with salt and black pepper on both sides. Dredge them in all-purpose flour, shaking off any excess flour.
- 2
Cook the Veal
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the veal cutlets and cook for about 3-4 minutes on each side until golden brown. Remove the veal from the skillet and set aside.
- 3
Sauté Shallots and Mushrooms
In the same skillet, add the remaining tablespoon of butter. Add the minced shallots and sauté for about 2 minutes until softened. Then, add the sliced mushrooms and cook for an additional 4-5 minutes until the mushrooms are browned.
- 4
Deglaze the Pan
Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let it cook for about 2-3 minutes.
- 5
Add Broth and Thicken the Sauce
Stir in the beef or chicken broth and allow the sauce to cook for another 5 minutes until slightly thickened.
- 6
