Veal Marsala

  • 8 Veal Cutlets, 3 oz each
  • 2 -3 tbsp Unsalted Butter
  • 2 -4 tbsp Olive Oil
  • 1 Shallot, large
  • 2-4 Garlic, clove
  • 2 oz Assorted Mushroom, sliced
  • 1/2 cup Sweet Marsala Wine
  • 3/4 cup Low-Salt Chicken Broth
  • 1 sprig Fresh Rosemary
  • to taste Kosher Salt and Fresh Ground Pepper

Directions

  1. Sprinkle the veal with salt and pepper.
  2. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy skillet over medium-high heat.
  3. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side.
  4. Transfer the veal to a plate.
  5. Add another tablespoon of butter and oil, if necessary.
  6. Repeat with the remaining 4 cutlets.
  7. Set the cutlets aside.
  8. Add 1 tablespoon of oil to the skillet.
  9. Add the shallot and garlic.
  10. Sauté until fragrant, about 30 seconds.
  11. 1Add a tablespoon of the olive oil, if necessary.
  12. 1Add the mushrooms and sauté until tender and the juices evaporate, about 3 minutes.
  13. 1Season with Kosher Salt.
  14. 1Add the Marsala.
  15. 1Simmer until the Marsala reduces by half, about 2 minutes.
  16. 1Add the broth and the rosemary leaves.
  17. 1Simmer until reduced by half, about 4 minutes.
  18. 1Return the veal to the skillet.
  19. 1Pour in all of the pan juices.
  20. 20. Cook just until heated through, turning to coat, about 1 minute.
  21. 2Stir the remaining 1 tablespoon of butter into the sauce.
  22. 2Season the sauce with salt and pepper to taste.
  23. 2Transfer the veal to plates.
  24. 2Spoon the sauce over the veal and serve.

Wine Pairing

Wine Pairing Feature – Recommended by Ted Ross, Vince & Joe’s Sommelier Terre domani – Montepulciano d’Abruzzo “Paradise” - $10.99 750mL “100% Montepulciano grapes vinified in stainless steel. Rich fruit and a silky texture.”