- 10 mins
- 30 mins
Ingredients
- 8 veal cutlets (about 3 oz each)
- salt and freshly ground black pepper
- 2 – 3 tablespoons unsalted butter
- 2-4 tablespoons olive oil
- 1 large shallot, finely chopped
- 2 -4 garlic cloves, smashed
- 2 oz assorted mushrooms, sliced
- 1/2 cup sweet Marsala
- 3/4 cup low-salt chicken broth
- 1 fresh rosemary sprig – use leaves
Preparation
Step 1
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.
Add 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, about 1 minute.
Stir the remaining 1 tablespoon of butter into the sauce.
Season the sauce with salt and pepper, to taste.
Transfer the veal to plates.
Spoon the sauce over the veal and serve.