Prep 10 mins
Cook 15 mins
Marsala is a heavy fortified wine made on the island of Sicily, Italy. Dishes cooked Marsala style are lightly floured, sauteed, and finished with a Marsala reduction sauce along with mushrooms. This dish is considered to be one of the Continental European Classics.
- 1 -1 1⁄2 lb thin veal cutlet
- 2 tablespoons all-purpose flour
- salt & freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cups sliced mushrooms (cremini, white button or portobello)
- 1⁄2 cup veal stock (Wolfgang Puck brand preferred, if stock is not available, reduce 1 cup strong, low-sodium beef stock)
- 1⁄2 cup marsala wine
- 1 tablespoon lemon juice
- Preheat oven to 200 degrees F.
- Season veal with salt and pepper; coat with flour. Heat olive oil in a large skillet over medium-high heat. Cook veal in batches, turning once, until browned and cooked through, about 4 to 5 minutes. Remove from pan. Place on an ovenproof platter and put in the warming drawer or oven to keep warm.
- Melt butter in skillet; add mushrooms. Cook until mushrooms are tender and browned, about 5 minutes. Stir in veal stock and Marsala wine. Turn heat to high and cook until liquid is reduced by about half, or about 10 to 12 minutes. Stir in lemon juice and add salt and pepper to taste. Return the veal to pan and coat with the sauce and mushrooms.