Veal Recipe
Marsala / Piccata pasta or seasonal vegetables & chef's choice potatoes / choice of sauce
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Ingredients
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Veal
Marsala Sauce
Piccata Sauce
Pasta or Vegetables
Method
Prepare the Veal
- 1
Season and Dredge
Season the veal cutlets with salt and pepper. Dredge each cutlet in flour, shaking off the excess.
- 2
Sear the Veal
In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add the veal cutlets and cook for about 3-4 minutes on each side until golden brown. Remove from skillet and set aside.
Prepare the Sauce
- 3
Marsala Sauce
In the same skillet, add the remaining butter and sauté the sliced mushrooms until tender. Add minced garlic and cook for an additional minute. Pour in the Marsala wine and chicken broth, scraping the bottom of the skillet to deglaze. Simmer for 5-7 minutes until the sauce thickens slightly. Stir in chopped parsley before serving.
- 4
Piccata Sauce
In the same skillet, add lemon juice, capers, and chicken broth. Bring to a simmer and cook for 5 minutes. Stir in chopped parsley before serving.
Cook Pasta or Vegetables
- 5
Cook Pasta
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- 6
- 7