Name: Veal or Chicken Marsala
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: 3 lbs Veal cutlets (3 oz each); 1 stick Unsalted butter; 1 cup Oilive oil; 1 Large shallot finely chopped; 4 Cloves of garlic finely chopped; ½ lb Assorted small mushrooms; 1 ½ cups Marsala wine

AuthorPlanet Depos

DifficultyIntermediate

[cooked-sharing]

Yields12 Servings

Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients

3 lbs Veal cutlets (3 oz each)

1 stick Unsalted butter

1 cup Oilive oil

1 Large shallot finely chopped

4 Cloves of garlic finely chopped

½ lb Assorted small mushrooms

1 ½ cups Marsala wine

Directions

Place the cutlets into a ziplock bag or between two layers of plastic wrap and pound using the flat side of a meat tenderizer

Sprinkle the veal with salt and pepper and dredge very lightly in flour.

Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat.

Add 4 cutlets and cook until golden brown, about 1 1/2 minutes per side

Transfer meat to a plate lined with paper towels.

Add another tablespoon of butter and oil, if necessary. Repeat with the remaining cutlets.

Add 1 tablespoon of oil to the skillet.

Add the shallot and garlic. Saute until fragrant, about 30 seconds.

Add a tablespoon of the olive oil, if necessary.

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

Season with salt.

Add the Marsala and simmer until the Marsala reduces by half, about 2 minutes.
2 Minutes

Return the cutlets to the skillet

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

Using tongs, transfer the cutlets to plates.

Spoon the sauce over the cutlets and serve

CategoryMeats