Veal Marsala Recipe

Cooking Instructions

1. 1

   Prepare the Veal

   Pound the veal cutlets to an even thickness, about 1/4 inch thick. Season with salt and black pepper.

2. 2

   Dredge the Veal

   Spread the flour on a plate and dredge the seasoned veal cutlets in the flour, shaking off any excess.

3. 3

   Cook the Veal

   In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the veal cutlets and cook for about 2-3 minutes on each side until golden brown. Remove from skillet and set aside.

4. 4

   Sauté the Mushrooms

   In the same skillet, add the remaining butter and sliced mushrooms. Sauté until the mushrooms are browned, about 5 minutes.

5. 5

   Add the Sauce Ingredients

   Pour the Marsala wine and chicken broth into the skillet with the mushrooms. Bring to a boil, then reduce to a simmer and let cook for about 5 minutes.

6. 6

   Combine and Finish

   Return the veal cutlets to the skillet, spooning the sauce over them. Cook for an additional 2-3 minutes to heat through. Sprinkle with chopped parsley before serving.