Veal Marsala

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Picture of Veal Marsala Recipe Photo: Veal Marsala Recipe
Rated 5 stars out of 5
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Total Time:
30 min
Prep
10 min
Cook
20 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 8 veal cutlets (about 3 ounces each)
  • Salt and freshly ground black pepper
  • 2 to 3 tablespoons unsalted butter
  • 2 to 4 tablespoons olive oil
  • 1 large shallot, finely chopped
  • 2 to 4 garlic cloves, smashed
  • 2 ounces assorted mushrooms, sliced
  • 1/2 cup sweet Marsala
  • 3/4 cup low-salt chicken broth
  • Leaves from 1 fresh rosemary sprig

Directions

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.

Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.

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Wine Suggestion for This Recipe

Pinot Grigio

Pinot Grigio

Citrusy, light white wine

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Newest Ratings and Reviews

Read all 148 reviews

  • on December 30, 2012

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    OMG!!!! I have to words for this recipe.....TOTALLY AMAZING!!! we all went back for thirds.... I used sweet Marsala wine as I prefer that in m y Marsala dishes!!!! Sooooooo making this again

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  • on July 12, 2012

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    This was my choice for a first ever attempt at veal marsala.I love it!!! I did have to substitute thyme because that's what I had (I discovered at the last minute that I was out of rosemary- mega pout pout on that one! but since my sister is allergic to rosemary maybe it was a good thing for me to discover that thyme works well here. I can cook this for her next time she is in town because it is a gluten free option that her daughter can have as well. Next I want to try it with beef broth just to see if it gives a little deeper beef flavor that I like in a sauce. I had to order the veal cutlets through our meat supply service because I can never find them at my local stores. These came pre-paillarded (is that really a term?? so all I had to do was thaw them, season and drop them in the pan and cook my heart out. I knew I liked veal from restaurant meals but this was just delectable!!!

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  • on March 29, 2012

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    Mmmmm so good. This was my first time eating veal and it was sooo good.

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