Veal Marsala Recipe
Sauteed with butter, mushrooms and Marsala wine.
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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 any excess.
- 2
Sauté 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 on each side until golden brown. Remove the veal from the skillet and set aside.
- 3
- 4
Add Liquids
Pour in the Marsala wine and chicken broth. Bring the mixture to a boil, scraping the bottom of the skillet to release any browned bits.
- 5
Combine and Simmer
Return the veal to the skillet, reduce the heat to medium-low, and simmer for about 10 minutes, allowing the sauce to thicken and the flavors to meld.
- 6
Serve
Garnish with chopped parsley and serve hot, preferably with pasta or polenta.
