Recipe courtesy of Jennifer Hanson
Save Recipe Print
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Take each slice of veal loin and pound between layers of plastic wrap until each is about 1/2-inch thick.

Season lightly with salt and pepper on both sides, then dredge in flour. Heat olive oil and butter in a large saute pan over medium high heat. Shake off excess flour and saute cutlets for about 2 minutes per side, until lightly browned.

Put aside on a cooling rack on top of a baking sheet. Add porter, Marsala, and chicken stock to saute pan. Let reduce on high heat for about 5 minutes. After liquid has reduced by 1/4, add the mushrooms. Reduce heat and let simmer until mushrooms soften and sauce slightly thickens, about 7 minutes.

Add veal back to sauce to warm.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Veal Marsala

Recipe courtesy of Giada De Laurentiis

Veal Parmesan

Veal Domingo

Recipe courtesy of Placido Domingo

Veal Baci

Recipe courtesy of Mario Corry

Veal Saltimbocca

Recipe courtesy of Emeril Lagasse

Veal Pizzaiola

Veal Marsala

Recipe courtesy of Daisuke Utagawa

Veal Piccata

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword

          Latest Stories