Veal Marsala Recipe
Make Veal Marsala Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat
Flour & Seasoning
Cooking Ingredients
Garnish
Method
Preparation
- 1
Prepare the Veal
Season the veal cutlets with salt and black pepper on both sides. Dredge each cutlet in all-purpose flour, shaking off any excess flour.
Cooking
- 2
Brown the Veal
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the veal cutlets to the skillet and cook for about 3-4 minutes on each side, or until golden brown. Remove the cutlets from the skillet and set aside.
- 3
Sauté the Mushrooms
In the same skillet, add the remaining tablespoon of butter and add the sliced mushrooms. Cook for about 5-7 minutes until the mushrooms are browned and tender.
- 4
Deglaze the Pan
Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer for about 2-3 minutes until slightly reduced.
- 5
Add Broth and Combine
Pour in the chicken broth and bring to a simmer. Return the veal cutlets to the skillet, spooning some of the sauce over them. Simmer for an additional 5 minutes to heat the veal through and meld the flavors.
Serving
- 6
Plate and Garnish
Serve the veal marsala hot, garnished with chopped parsley. Enjoy!
