Veal Marsala

By á-24504

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

Details

Preparation time 10mins
Cooking time 30mins
Adapted from keyingredient.com

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.