Veal Marsala
5 - FarmOne - Mushrooms, Main
Ingredients
2 lb. veal cutlets
Kosher salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
3 tablespoons butter
1 shallot chopped
8 ounces baby bella mushrooms sliced
2 cloves garlic minced
3/4 c. marsala wine
3/4 c. low-sodium beef broth
1/2 c. heavy cream
2 teaspoons freshly chopped rosemary
1 teaspoon freshly chopped thyme leaves
Freshly chopped parsley for serving
Description
When we think of marsala the more classic chicken marsala dish comes to mind. This veal version still has a creamy addictive sauce filled with shallots, mushrooms, and garlic. Veal gives the added bonus of a quicker cooking time because they already come so thin. It's a perfect weeknight dinner that feels extra luxurious!
Can also do this with chicken or beef.
PREP TIME: 20 MINS
TOTAL TIME: 45 MINS
Directions
Season veal with salt and pepper. In a large skillet over medium heat, heat oil.
Cook veal until golden, about 2 minutes per side. Remove from pan and keep warm on a plate.
To same skillet over medium heat, melt butter. Add shallots and mushrooms and cook until soft, 5 minutes.
Add garlic and cook until fragrant, 1 minute more. Season with salt and pepper.
Add wine and broth and scrape up any bits off bottom of pan. Bring to a simmer and let simmer until reduced by half. Add heavy cream, rosemary, and thyme and return to a simmer.
Return veal to skillet and spoon sauce over. Continue to simmer until heated through, 5 minutes.
Garnish with parsley before serving.