5.0
(4)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Season the veal with salt and pepper and slightly press it in so it sticks. Sprinkle the flour on a plate and dredge each piece of veal in the flour until lightly coated, shake off any excess.
Step 2
Heat the olive oil in a large skillet or frying pan and fry the veal for 1 minute on each side until browned and cooked through, you’ll need to do this in batches and add more oil as needed. Remove from the pan and set aside on a plate.
Step 3
Add the butter to the pan, once melted add the mushrooms and sprinkle with a little salt. Fry the mushrooms for around 5-7 minutes until the excess moisture has been released and they start to cook down.
Step 4
Add the garlic and fry for 1 more minute. Add the marsala and let it simmer until the liquid has reduced by half. Add 1.5 cups (375ml) of chicken stock.
Step 5
Simmer the sauce for 5-7 minutes until it starts to thicken. Add the veal back into the pan to warm through.
Step 6
Serve the veal with a sprinkling of freshly chopped parsley.
Your folders
foodnetwork.com
4.6
(169)
20 minutes
Your folders
giadzy.com
20 minutes
Your folders
allrecipes.com
4.4
(123)
30 minutes
Your folders
food.com
5.0
(35)
20 minutes
Your folders
delish.com
4.8
(6)
Your folders
food.com
5.0
(22)
10 minutes
Your folders
taste.com.au
4.8
(8)
5 minutes
Your folders
taste.com.au
5.0
(6)
12 minutes
Your folders
delicious.com.au
5.0
(1)
10 minutes
Your folders
food.com
5.0
(6)
30 minutes
Your folders
cooking.nytimes.com
4.0
(154)
Your folders
jamieoliver.com
Your folders
giadzy.com
20 minutes
Your folders
taste.com.au
4.0
(1)
10 minutes
Your folders
leitesculinaria.com
5.0
(10)
Your folders
eatingeuropean.com
5.0
(5)
15 minutes
Your folders
foodnetwork.com
4.4
(54)
16 minutes
Your folders
foodnetwork.com
4.6
(19)
40 minutes
Your folders
reluctantgourmet.com
5.0
(5)
15 minutes