- Level: Easy
- Servings: 4
- Nutritional Information per Serving (1 of 4): Calories 372, Total Fat 26 g, Saturated Fat 9 g, Carbohydrates 7 g, Dietary Fiber 1 g, Sugar 2 g, Protein 25 g, Cholesterol 115 mg, Sodium 661 mg
- Total Time: 30 minutes
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
Ingredients
- 8 veal cutlets (approximately 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 diced
- 2 to 4 garlic cloves, crushed
- 2 ounces mixed mushrooms, sliced
- 1/2 cup sweet Marsala wine
- 3/4 cup low-sodium chicken broth
- Leaves from 1 fresh rosemary sprig
Instructions
Whip up this irresistible Veal Marsala in just 30 minutestender veal cutlets bathed in a luscious, aromatic sauce that bursts with earthy mushrooms, fragrant rosemary, and the sweet depth of Marsala wine. Perfect for a cozy weeknight dinner that feels like a gourmet treat!
- Season the veal cutlets generously with salt and pepper. In a heavy large skillet over medium-high heat, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Sear 4 cutlets until golden, about 1 1/2 minutes per side. Transfer to a plate and tent to keep warm. Repeat with remaining cutlets, adding more butter and oil if needed.
- Add 1 tablespoon olive oil to the skillet. Saut shallot and garlic for 30 seconds until fragrant; drizzle in more oil if dry. Toss in mushrooms and cook until tender and liquid evaporates, about 3 minutes. Season lightly, then pour in Marsala wine. Simmer until reduced by half, about 2 minutes. Stir in chicken broth and rosemary; reduce by half again, about 4 minutes. Return veal and juices to the pan, coating evenly for 1 minute. Swirl in remaining butter and adjust seasoning.
- Plate the veal with tongs and lavish with sauce. Serve immediately for peak flavoryour taste buds will thank you!
