Marsala Recipe

Cooking Instructions

1. 1

   Prepare the Meat

   If using veal, pound the cutlets to about 1/2 inch thickness. If using chicken, ensure the breasts are even in thickness. Season both sides with salt and black pepper.

2. 2

   Dredge the Meat

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

3. 3

   Sauté the Meat

   In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the cutlets and cook for about 3-4 minutes on each side, until golden brown and cooked through. Remove the meat from the skillet and set aside.

4. 4

   Cook the Mushrooms

   In the same skillet, add the remaining tablespoon of butter and the sliced mushrooms. Sauté for about 5 minutes until the mushrooms are browned and tender. Add the minced garlic and cook for another minute.

5. 5

   Deglaze with Marsala

   Pour the sweet Marsala wine into the skillet, scraping up any browned bits from the bottom. Bring to a simmer and let cook for about 3-4 minutes to reduce slightly.

6. 6

   Combine and Serve

   Return the cooked veal or chicken to the skillet, simmering for an additional 2 minutes to heat through. Garnish with chopped parsley before serving. Enjoy!