Veal Marsala Recipe

Cooking Instructions

1. 1

   Prepare the Veal

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

2. 2

   Sauté 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 browned and cooked through. Remove from skillet and set aside.

3. 3

   Cook the Mushrooms

   In the same skillet, add the remaining butter and sauté the garlic until fragrant. Add the sliced shiitake mushrooms and cook until they are tender, about 5-7 minutes.

4. 4

   Make the Sauce

   Pour in the Marsala wine and chicken broth, scraping the bottom of the skillet to deglaze. Bring to a simmer and let it reduce for about 5 minutes, or until slightly thickened.

5. 5

   Combine and Serve

   Return the veal to the skillet, spooning the sauce over the top. Cook for another 1-2 minutes to heat through. Serve the veal marsala with mashed potatoes and seasonal vegetables.