One of the first recipes I made for company when I was just an
amateur, still a favorite but I have gotten much faster at it....Goes well with
a simple pasta and marinara sauce.
VEAL
MARSALA
Serves: 4 Difficulty Level: 2 (of 5) Prep Time: 10 Minutes Ready
In: <30 Minutes
INGREDIENTS:
• 1 pound veal cutlets, cut 1/8 to ¼ inch thick
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper
• 2 tablespoons unsalted butter
INGREDIENTS
(Sauce):
• 2 tablespoons unsalted butter
• 8 ounces mushrooms, thinly sliced (about 2 cups)
• 1 large clove garlic, minced
• 1/2 cup dry Marsala wine
• 1 tablespoon finely chopped fresh parsley
• 1/4 teaspoon salt
PROCEDURE:
• Pound veal cutlets to 1/8-inch thickness, if necessary. Combine flour, 1
teaspoon salt and pepper in shallow dish. Lightly coat cutlets with seasoned
flour.
• Heat 2 tablespoons butter in a large nonstick skillet over medium heat until
melted. Add mushrooms and garlic; cook and stir 5 minutes or until mushrooms
are slightly browned. Remove from skillet.
• Heat 1 tablespoon of butter in same skillet over medium heat until melted.
Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked
through, turning once. Remove cutlets; keep warm. Repeat with remaining
cutlets, adding remaining butter as needed.
• Add Marsala to skillet; increase heat to medium-high. Cook and stir until
browned bits attached to skillet are dissolved and wine is reduced by half.
Stir in sautéed mushrooms, parsley and ¼ teaspoon of salt; heat through. Spoon
sauce over cutlets. Serve immediately.
Enjoy!
CHEF PHIL
