Veal Marsala
By Marge Perry & David Bonom
Lightly floured veal cutlets sautéed and served with a pan sauce made with Marsala wine, mushrooms and tomato.
INGREDIENTS
- All Purpose Flour
- black pepper
- Chopped fresh parsley
- Dry Marsala wine
- garlic cloves
- olive oil
- onion
- reduced sodium beef broth
- Roma tomatoes
- Salt
- thinly sliced veal leg cutlets
- unsalted butter
- white mushrooms
DIRECTIONS
- Preheat the oven to 200°F.
- Season the veal with 1/4 teaspoon salt and 1/8 teaspoon pepper. Spread the flour on a large plate and dredge the cutlets on both sides, shaking off excess.
- Heat 2 tablespoons of the oil in a 14-inch nonstick skillet over medium-high heat. Add half of the veal to the skillet and cook 1 1/2 minutes per side until golden. Transfer to a large baking sheet pan. Heat 1 tablespoon of the remaining oil. Add the remaining veal and cook 1 1/2 minutes per side
- Return the skillet to the stove and heat the remaining 2 tablespoons oil. Add the mushrooms and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the mushrooms give off their liquid and start to brown, about 5-6 minutes. Add the onion and garlic
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