8 veal cutlets (about 3 ounces each)
Salt and freshly ground pepper
two to three tablespoons unsalted butter
two to four tablespoons essential olive oil
1 large shallot, finely chopped
two to four garlic clove cloves, smashed
2 ounces assorted mushrooms, sliced
1/2 cup sweet Marsala
3/4 cup low-salt chicken broth
Leaves from 1 fresh rosemary oil sprig
- Sprinkle the veal with pepper and salt. Melt 1 tablespoon of butter and 1 tablespoon of oil inside a heavy large skillet over medium-high temperature. Add 4 veal cutlets and prepare until golden brown, about 1 1/2 minutes per side. Transfer the veal to some plate. Add another tablespoon of butter and oil, if required. Repeat using the remaining 4 cutlets. Set the cutlets aside.
- Add 1 tablespoon of oil towards the skillet. Add some shallot and garlic clove. Saute until aromatic, about thirty seconds. Give a tablespoon from the essential olive oil, if required. Add some mushrooms and saute until tender and also the juices evaporate, about 3 minutes. Season with salt. Add some Marsala. Simmer before the Marsala reduces by half, a couple of minutes. Add some broth and also the rosemary oil leaves. Simmer until reduced by half, about 4 minutes. Return the veal towards the skillet. Pour in any pan juices. Prepare just until heated through, embracing coat, about one minute. Stir the rest of the 1 tablespoon of butter in to the sauce. Season the sauce with pepper and salt, to taste.
- Using tongs, transfer the veal to plates. Spoon the sauce within the veal and serve.
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