How To Make Veal Marsala
Rich in bright Italian flavors, skillet-fried veal is tossed in a mushroom-packed sauce of chicken broth and sweet marsala for an elegant veal marsala dish.
Sprinkle the veal with salt and pepper, to taste. 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 for about 1½ minutes per side until golden brown.
Transfer the veal to a plate. Add 1 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 for about 30 seconds until fragrant. Add remaining olive oil, if necessary. Add the mushrooms and saute for about 3 minutes until tender and the juices evaporate. Season with salt.
Add the Marsala. Simmer for about 2 minutes until the Marsala reduces by half.
Add the broth and rosemary leaves. Simmer for about 4 minutes until reduced by half. Return the veal to the skillet. Pour in all of the pan juices. Cook for about 1 minute just until heated through, turning to coat.
Stir the remaining 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. Enjoy!
- Sugar: 3g
- Calcium: 32mg
- Calories: 665kcal
- Carbohydrates: 7g
- Cholesterol: 288mg
- Fat: 33g
- Fiber: 1g
- Iron: 3mg
- Potassium: 1394mg
- Protein: 73g
- Saturated Fat: 12g
- Sodium: 234mg
- Trans Fat: 1g
- Vitamin A: 267IU
- Vitamin C: 2mg
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