Veal Marsala Recipe
This dish is equally delicious when you substitute the chicken cutlets for the veal.
- 8 veal cutlets, about 3 oz. each
- 3 Tbsp. unsalted butter
- 4 Tbsp. olive oil
- 2 shallots, finely chopped
- 3 to 4 garlic cloves, chopped
- 3-4 oz. assorted mushrooms, sliced
- 3/4 cup sweet Marsala
- 3/4 cup beef or chicken stock
- 3-4 Tbsp. Italian parsley leaves, roughly chopped
- Salt and pepper
- Dry the veal off with paper towels and sprinkle it with salt and pepper.
- Melt 1 Tbsp. of butter and 1Tbsp. of oil in a large, heavy bottomed sauté pan over medium-high heat.
- Add the veal cutlets, in batches so that they aren't overcrowded in the pan, and cook until golden brown, 1-2 minutes per side. Add another Tbsp. each of butter and oil as needed to cook all of the veal. Transfer the cooked veal to a plate as it is finished.
- When all of the veal is cooked, wipe the pan clean, reduce the heat to medium and add the remaining 2 Tbsp. of olive oil.
- Add the shallots and garlic and cook for 20-30 seconds.
- Add the mushrooms to the pan and increase the heat again to medium-high.
- Sauté the mushrooms until they become tender and the juices evaporate.
- Add the Marsala to the pan and simmer until the Marsala reduces by about half.
- Add the stock and simmer until it reduces by just more than half.
- Return the veal to the pan and add any juices that have collected on the plate.
- Simmer just until the veal is heated through, turning to coat, about 1 minute.
- Add the remaining Tbsp. of butter to the sauce and swirl the pan to incorporate it.
- Season the sauce with salt and pepper to taste.