Veal Marsala (Scaloppine al Marsala)

Takes 29 minutes | Serves 4 |

Ingredients

4 count veal cutlets
some to taste salt
some to taste black pepper
30 g all-purpose flour
60 g unsalted butter
30 ml olive oil
100 g mushrooms (cremini or button)
120 ml Marsala wine
120 ml chicken stock
some for garnish fresh parsley

Steps

Prepare the Veal

• Season the veal cutlets with salt and pepper. Dredge them lightly in the flour, shaking off any excess.

Brown the Veal

• Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Sauté the veal cutlets for 1-2 minutes on each side until golden brown. Remove and set aside.

Cook the Mushrooms

• Sauté the sliced mushrooms in the same skillet until browned and their moisture has evaporated.

Deglaze the Pan

• Add Marsala wine to the skillet, scraping up the browned bits. Reduce by half.

Add Chicken Stock

• Stir in the chicken stock and simmer until the sauce thickens slightly.

Return Veal to Skillet

• Return the veal to the skillet, spooning the sauce and mushrooms over. Cook until heated through.

Serve

• Plate the veal cutlets, top with sauce and mushrooms, and garnish with fresh parsley.