Veal Marsala

By Cyndi645

Ingredients

• 8 veal cutlets
• 1 1/4 tsp salt
• 1 tsp freshly ground black pepper
• 4 T unsalted butter
• 2 T olive oil
• 1 large finely chopped shallot
• 2 minced garlic cloves
• 4 oz assorted mushrooms sliced
• 1/2 cup sweet Marsala
• 1 sprig of fresh rosemary
• 3/4 c chicken broth

Preparation

Step 1

Sprinkle the veal with 3/4 tsp salt & pepper. In a large heavy skillet, melt 1 T of the butter and 1 T of oil over medium high heat. Add 4 of the veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Using tongs, transfer the veal to a plate. Add another T of butter and T of oil to the skillet and cook the remaining 4 cutlets. Set aside.

In the same skillet, melt 1 more T of butter, then add the shallot & garlic, and saute until fragrant, about 30 seconds. Add mushrooms, 1/2 tsp of salt, and 1/4 tsp of pepper, and saute until the mushrooms are tender and the juices evaporate, about 3 minutes. Add the Marsala and rosemary, and simmer until the wine reduces by half, about 2 minutes. Add the broth and simmer until reduced by half, about 4 minutes.

Working in batches, return the veal to the skillet and cook just until heated through, turning to coat, about 1 minute. Discard the rosemary and stir the remaining 1 T of butter into the sauce. Season the sauce with more salt and pepper to taste.

Using tongs, transfer the veal to dinner plates. Spoon the sauce over the veal and serve.