Linda's Veal Marsala

READY IN: 45mins




  • Sprinkle the veal with salt and pepper.
  • Melt 2 T. of butter, and 2 T. of oil in a lg. heavy skillet, over med-high heat.
  • Add 4 veal cutlets, and cook until golden brown, about 1 1/2 minutes per side. Do not overcook, or they will get tough!
  • Transfer the veal to a plate.
  • Add another tablespoon of butter and oil, if necessary.
  • Repeat with the remaining 4 cutlets.
  • Set the cutlets aside.
  • Add 1 T. of oil to the skillet.
  • Add the shallot and garlic.
  • Sauté until fragrant, about 30 secs.
  • Add 1 T. of the olive oil, if necessary.
  • Add the mushrooms, and sauté until tender and the juices evaporate, about 3 minutes.
  • Season with salt.
  • Add the Marsala.
  • Simmer until the Marsala reduces by 1/2, about 2 minutes.
  • Add the broth, and the rosemary leaves.
  • Simmer until reduced by 1/2, about 4 minutes.
  • Return the veal to the skillet.
  • Pour in all of the pan juices.
  • Cook just until heated through, turning to coat, about 1 minute.
  • Stir the remaining 1 T. of butter into the sauce.
  • Season the sauce with salt and pepper, to taste.
  • Put on a serving dish, and spoon sauce over the veal.
  • Serve.
  • To slightly thicken the Marsala Sauce: 2 T. cornstarch mixed with 1/4 cup water, optional.
  • If desired, slightly thicken the sauce with the corn starch and water mixture.