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Recipe courtesy Gianda De Laurentis from Food Network.
(3 ounce) veal cutlets
salt & freshly ground black pepper
, finely chopped
sweet marsala wine
low sodium chicken broth
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.
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