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Veal Marsala
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
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.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 7 grams
- Protein
- 46 grams
- Fat
- 33 grams
- Saturated Fat
- 12 grams
- Cholestrol
- 205 milligrams
- Sodium
- 793 milligrams
- Fiber
- 1 grams
- Sugar
- 2 grams
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