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Linda's Veal Marsala

Source of Recipe

Linda


List of Ingredients

8 veal cutlets, pounded thin
salt and freshly ground black pepper, to taste
2-4 T. unsalted butter
2-4 T. olive oil
1 lg. shallot, finely chopped
2-4 garlic cloves, smashed, depending on how much garlic you like
2 c. mushrooms, sliced, I use lg. button mushrooms
1/2 c. sweet Marsala
3/4 c. low-salt chicken broth
leaves from 1 fresh rosemary sprig




Recipe

Sprinkle the veal with salt and pepper.

Melt 2 T. of butter, and 2 T. of oil in a lg. heavy skillet, over med-high heat.

Add 4 veal cutlets, and cook until golden brown, about 1 1/2 mins.
per side. Do not overcook, or they will get tough!

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 T. of oil to the skillet.

Add the shallot and garlic.

Saute until fragrant, about 30 secs.

Add 1 T. of the olive oil, if necessary.

Add the mushrooms, and saute until tender and the juices evaporate, about 3 mins.

Season with salt.

Add the Marsala.

Simmer until the Marsala reduces by 1/2, about 2 mins.

Add the broth, and the rosemary leaves.

Simmer until reduced by 1/2, about 4 mins.

Return the veal to the skillet.

Pour in all of the pan juices.

Cook just until heated through, turning to coat, about 1 min.

Stir the remaining 1 T. of butter into the sauce.

Season the sauce with salt and pepper, to taste.

Put on a serving dish, and spoon sauce over the veal.

Serve.


To slightly thicken the Marsala Sauce

2 T. cornstarch mixed with 1/4 c. water, optional

If desired, slightly thicken the sauce with the corn starch and water
mixture.

Makes 4 servings