Veal Marsala Recipe
Veal cutlet sauteed with marsala wine and sliced mushrooms
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Veal
Season both sides of the veal cutlets with salt and black pepper. Lightly dredge each cutlet in all-purpose flour, shaking off the excess flour.
Cooking
- 2
Sauté the Veal
In a large skillet over medium-high heat, add olive oil and 1 tablespoon of butter. Once hot, add the veal cutlets and cook for 3-4 minutes on each side until golden brown. Remove the cutlets from the skillet and set aside.
- 3
- 4
Add Wine and Broth
Pour in the Marsala wine and chicken broth, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a simmer and let it cook for 5 minutes, allowing it to reduce slightly.
- 5
Combine with Veal
Return the veal cutlets to the skillet, spooning some of the sauce over the top. Cook for an additional 2-3 minutes to heat through and meld the flavors.
