Veal Marsala

Name: Veal Marsala
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: european
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

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Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

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

Watch how to make this recipe.

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.