When we think of marsala the more classic chicken marsala dish comes to mind. This veal version still has a creamy addictive sauce filled with shallots, mushrooms, and garlic. Veal gives the added bonus of a quicker cooking time because they already come so thin. It's a perfect weeknight dinner that feels extra luxurious!
Have you made this yet? Let us know how it went in the comments below!
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- Yields:
- 6 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 45 mins
- Cal/Serv:
- 405
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
Directions
- Step 1Season 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 2To 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 3Add 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 4Return veal to skillet and spoon sauce over. Continue to simmer until heated through, 5 minutes.
- Step 5Garnish with parsley before serving.
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