Veal Marsala
- SERVES
- 4
- COOK TIME
- 30 Min
Italians perfected the preparation of veal and this is one of their perfect veal dishes. I guess that's why Veal Marsala is considered a classic.
What You'll Need
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound veal cutlets, pounded to ¼-inch thickness
- 2 tablespoon olive oil
- 2 garlic cloves, minced
- 1/2 pound fresh mushrooms, sliced
- 2 tablespoon butter
- 2 tablespoon chopped fresh parsley
- 1 cup sweet Marsala wine
What to Do
- In a shallow dish, combine the flour, salt, and pepper. Coat the veal in the flour mixture.
- In a large skillet, heat the oil over medium-high heat and sauté the garlic and the veal for 4 to 5 minutes, until the veal is browned, turning halfway through the cooking. Remove the veal to a platter; set aside.
- Add the mushrooms, butter, and parsley to the skillet and continue cooking until the mushrooms are tender, stirring occasionally.
- Stir in the wine, then return the veal to the skillet and cook for 3 to 5 minutes, until the sauce thickens and the veal is warmed through, turning halfway through the cooking. Serve immediately.
Notes
No fresh mushrooms? It's okay to use canned or even leave them out completely.