Marsala Di Vitello Recipe
Veal cooked in a rich Marsala wine sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Veal
Season the veal cutlets with salt and black pepper. Dredge each cutlet in flour, shaking off the excess.
- 2
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 3-4 minutes per side, or until golden brown. Remove 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 sliced mushrooms, sautéing until the mushrooms are browned and the shallots are translucent, about 5 minutes.
- 4
Add Marsala and Broth
Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let it cook for about 5 minutes to reduce slightly.
- 5
Combine and Finish
Return the veal cutlets to the skillet, coating them in the sauce. Cook for an additional 3-4 minutes until the veal is heated through and the sauce thickens slightly.
- 6
Garnish and Serve
Garnish with chopped parsley and serve the dish warm with the sauce spooned over the top.