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Ingredients
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Main Ingredients
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.
Cooking
- 2
Brown the Veal
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add half of the veal cutlets to the skillet and cook for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside. Repeat with the remaining veal cutlets, adding more olive oil as needed.
- 3
Sauté the Mushrooms
In the same skillet, melt 2 tablespoons of unsalted butter. Add the sliced mushrooms and cook for about 5 minutes until they are browned and tender.
- 4
Deglaze the Pan
Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
- 5
Add Broth and Return Veal
Add the chicken broth to the skillet and bring to a gentle simmer. Return the browned veal cutlets to the skillet, nestling them into the sauce. Cook for an additional 5-7 minutes until the veal is cooked through.
- 6
Finish the Sauce
Stir in the remaining 2 tablespoons of unsalted butter until melted and the sauce is glossy. Adjust seasoning with salt and pepper as needed.
Garnishing
- 7
Serve
Garnish the Veal Marsala with chopped fresh parsley before serving. Enjoy your dish with pasta or crusty bread.
