Veal Marsala

TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 min
YIELD: 4 servings


  • 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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      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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