Linda'S Veal Marsala
- 8 veal cutlets, pounded thin
- salt & freshly ground black pepper, to taste
- 2 -4 tablespoons unsalted butter
- 2 -4 tablespoons olive oil
- 1 large shallot, finely chopped
- 2 -4 garlic cloves, smashed, depending on how much garlic you like
- 2 cups mushrooms, sliced, I use lg. button mushrooms
- 1/2 cup sweet marsala wine
- 3/4 cup low sodium chicken broth
- 1 fresh rosemary leaf
- Sprinkle the veal with salt and pepper.
- Melt 2 T. of butter, and 2 T. of oil in a lg. heavy skillet, over med-high heat.
- Add 4 veal cutlets, and cook until golden brown, about 1 1/2 minutes per side. Do not overcook, or they will get tough!
- Transfer the veal to a plate.
- Add another tablespoon of butter and oil, if necessary.
- Repeat with the remaining 4 cutlets.
- Set the cutlets aside.
- Add 1 T. of oil to the skillet.
- Add the shallot and garlic.
- Saute until fragrant, about 30 secs.
- Add 1 T. 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.
- Simmer until the Marsala reduces by 1/2, about 2 minutes.
- Add the broth, and the rosemary leaves.
- Simmer until reduced by 1/2, about 4 minutes.
- Return the veal to the skillet.
- Pour in all of the pan juices.
- Cook just until heated through, turning to coat, about 1 minute.
- Stir the remaining 1 T. of butter into the sauce.
- Season the sauce with salt and pepper, to taste.
- Put on a serving dish, and spoon sauce over the veal.
- Serve.
- To slightly thicken the Marsala Sauce: 2 T. cornstarch mixed with 1/4 cup water, optional.
- If desired, slightly thicken the sauce with the corn starch and water mixture.
veal cutlets, salt, shallot, mushrooms, sweet marsala wine, chicken broth, rosemary leaf
Taken from www.food.com/recipe/lindas-veal-marsala-184188 (may not work)