Veal Marsala

Name: Veal Marsala
Prep time: 20 min
Total time: 45 min
Ingredients: 2 lb. veal cutlets; Kosher salt; Freshly ground black pepper; 1 tbsp. extra-virgin olive oil; 3 tbsp. butter; 1 shallot, chopped; 8 oz. baby bella mushrooms, sliced; 2 cloves garlic, minced; 3/4 c. marsala wine; 3/4 c. low-sodium beef broth; 1/2 c. heavy cream; 2 tsp. freshly chopped rosemary; 1 tsp. freshly chopped thyme leaves; Freshly chopped parsley, for serving

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Prep Time: 20 minutes

Total: 45 minutes

Servings: 6

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Instructions

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Step 1

Season veal with salt and pepper. In a large skillet over medium heat, heat oil. Cook veal until golden, about 2 minutes per side. Remove from pan and keep warm on a plate.

Step 2

To same skillet over medium heat, melt butter. Add shallots and mushrooms and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Season with salt and pepper.

Step 3

Add wine and broth and scrape up any bits off bottom of pan. Bring to a simmer and let simmer until reduced by half. Add heavy cream, rosemary, and thyme and return to a simmer.

Step 4

Return veal to skillet and spoon sauce over. Continue to simmer until heated through, 5 minutes.

Step 5

Garnish with parsley before serving.

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