Veal Marsala Recipe

Prepare the Veal

Lightly pound the veal cutlets between two sheets of plastic wrap using a meat mallet until they are about 1/2 inch thick. Season both sides with salt and black pepper.

Wrap in Prosciutto

Take one slice of prosciutto and wrap it around each veal cutlet, ensuring that the prosciutto adheres to the veal.

Cook the Veal

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

Sauté 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 minced garlic and cook for an additional minute.

Add Marsala Wine

Pour in the Marsala wine and bring it to a boil, scraping up any brown bits from the skillet. Allow it to simmer for about 5 minutes until slightly reduced.

Combine with Veal

Return the veal cutlets to the skillet, spooning some of the mushroom sauce over them. Cook for an additional 2-3 minutes, until the veal is heated through.

Plate the Dish

Carefully transfer the veal marsala to serving plates. Spoon more mushroom sauce over the top and garnish with chopped parsley.

Enjoy!

Serve immediately with your choice of sides, such as mashed potatoes or steamed vegetables.