- 4
- 30 mins
- 60 mins
Ingredients
- 8 veal cutlets (about 3 ounces each)
- salt
- black pepper
- 2 to 3 Tbsp. unsalted butter
- 2 to 4 Tbsp. olive oil
- 1 large shallot, finely chopped
- 2 to 4 garlic cloves, smashed
- 2 ounces assorted mushrooms, sliced
- 1/2 cup sweet Marsala wine
- 3/4 cup chicken broth
- 1 fresh rosemary sprig
Preparation
Step 1
Sprinkle the veal with salt and pepper. Melt one tablespoon of the butter and one tablespoon of oil in a large skillet over medium-high heat. Add 4 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, and cook the remaining 4 cutlets. Set the cutlets aside.
Add 1 tablespoon of oil to the skillet. Add the shallots 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 reduced by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half. Return the veal to the skillet. Pour in all of the pan juices. Cook until just heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season with salt and pepper to taste.
Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.