Veal Marsala
Thin veal cutlets pan-seared and finished with a wine and mushroom reduction sauce. Served over swappable starches and vegetables for a complete meal.
Ingredients
Method
Place veal cutlets between two pieces of plastic wrap and pound with a meat mallet until 1/4-inch thick.
Season both sides of cutlets generously with salt and black pepper. Place flour in a shallow bowl.
Slice mushrooms and mince shallot and garlic.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Working in batches, dredge cutlets lightly in flour, shaking off excess.
Sear cutlets 2–3 minutes per side until golden brown. Transfer to a plate; do not crowd the pan.
Add remaining 1 tbsp olive oil to the same skillet. Add mushrooms, shallot, and garlic; sauté 4–5 minutes until mushrooms release their liquid.
Pour in Marsala wine, scraping up browned bits from the pan bottom. Simmer 2 minutes to reduce slightly.
Add broth and return cutlets to the skillet. Simmer 3–4 minutes, then whisk in butter off heat.
Season sauce with salt and pepper to taste.
Plate cooked base (pasta, rice, or grain) topped with sautéed vegetables alongside or beneath veal cutlets.
Spoon Marsala sauce with mushrooms over cutlets. Garnish with fresh parsley and serve with lemon wedges.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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