Photo: Veal Marsala Recipe
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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By kelly.mctague_1...
mckinney, TX
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
By jaxdrac_11992070
Rossville, GA
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!!!
By thehottest01_12...
virginia beach, 86
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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