Veal Marsala Recipe
Pan-seared with assorted mushrooms deglazed in a Marsala sauce
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Ingredients
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Main Ingredients
Mushroom Mixture
Sauce
Method
Preparation of Veal
- 1
Season the Veal
Pat the veal cutlets dry with paper towels. Season both sides with salt and black pepper.
- 2
Dredge the Veal
Place the all-purpose flour in a shallow dish and dredge each veal cutlet in the flour, shaking off the excess.
Cooking the Veal
- 3
Pan-Sear the Veal
In a large skillet over medium-high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. Once hot, add the veal cutlets and cook for about 3-4 minutes per side, or until golden brown and cooked through. Remove from the skillet and keep warm.
Preparing the Mushroom Mixture
- 4
- 5
Making the Sauce
- 6
Deglaze the Skillet
Pour in the Marsala wine and scrape the bottom of the skillet to deglaze. Allow it to simmer for 2-3 minutes until slightly reduced.
- 7
Add Chicken Broth
Add the chicken broth to the skillet, stirring to combine. Let it simmer for another 5-7 minutes until the sauce thickens slightly.
- 8
Finish the Sauce
Stir in the chopped parsley and adjust seasoning with salt and pepper, if needed.
