Veal Marsala

by Giada

Prep Time

10 minutes

Cook Time

20 minutes

Serves

4

Beginner

Photo Credit: Elizabeth Newman

Veal Marsala

Name: Veal Marsala
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 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

This classic Italian dish looks impressive but it's actually very easy to pull together. Because veal is such a delicate meat, it pairs well with a delicate onion like a shallot. Baby portobello mushrooms have tons of flavor and texture too, making them a great compliment to the meat.

Veal Marsala

Servings

8

Prep Time

10 minutes

Cook Time

20 minutes

Calories

0

Author:

Giada De Laurentiis

Ingredients

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

Instructions

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.