Recipe courtesy of Jennifer Hanson

Veal Hanson

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  • Level: Intermediate
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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2 pounds veal loin, pounded 1/2-inch thick (can substitute chicken breasts)

Salt and pepper

Flour, for dredging

3 tablespoons olive oil

3 tablespoons butter

1 cup molasses porter

1/4 cup Marsala

1/4 cup chicken stock

1 1/2 cups cremini and shiitake mushrooms, quartered including stems with tip removed

Serving suggestion: fettuccini, which has been tossed with a bit of olive oil, freshly grated Parmesan cheese, and a handful of freshly chopped parsley


  1. Take each slice of veal loin and pound between layers of plastic wrap until each is about 1/2-inch thick.
  2. 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.
  3. 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.
  4. Add veal back to sauce to warm.