Veal Marsala Recipe

Cooking Directions

1. 1

   Prepare the Penne

   Cook the penne pasta according to package instructions until al dente. Drain and set aside.

2. 2

   Prepare the Veal

   Season the veal cutlets with salt and black pepper. Dredge each cutlet in flour, shaking off the excess.

3. 3

   Sear the Veal

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

4. 4

   Cook the Prosciutto and Mushrooms

   In the same skillet, add the prosciutto and wild mushrooms. Sauté for about 5 minutes until the mushrooms are tender.

5. 5

   Add the Sauce Ingredients

   Pour in the Marsala wine and chicken broth, scraping the bottom of the skillet to deglaze. Bring to a simmer.

6. 6

   Combine and Finish Cooking

   Return the veal cutlets to the skillet and simmer in the sauce for another 5 minutes until cooked through. Stir in the remaining butter and chopped parsley.

7. 7

   Serve

   Serve the veal marsala over the cooked penne pasta, garnished with additional parsley if desired.