Veal Marsala

Recipe by CIndytc
READY IN: 30mins




  • Sprinkle the veal with salt and pepper.
  • Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat.
  • Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side.
  • 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 tablespoon of oil to the skillet.
  • Add the shallot and garlic.
  • Saute until fragrant, about 30 seconds.
  • Add a tablespoon of the olive oil, if necessary.
  • Add the mushrooms and saute until tender and the juices evaporate,about 3 minutes.
  • Season with salt. A.
  • dd the Marsala, simmer until the Marsala reduces by half, about 2 minutes.
  • Add the broth and the rosemary leaves.
  • Simmer until reduced by half, about 4 minutes.
  • Return the veal to the skillet.
  • Pour in all of the pan juices.
  • Cook just until heated through, turning to coat cutlets, about 1 minute.
  • Stir the remaining 1 tablespoon of butter into the sauce.
  • Season the sauce with salt and pepper to taste.
  • Using tongs, transfer the veal to plates.
  • Spoon the sauce over the veal and serve.