Veal Marsala

Ingredients

• 1½ lb veal cutlets
• ½ cup all-purpose flour
• 1 tsp salt
• ½ tsp black pepper
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 8 oz cremini mushrooms
• 2 shallots
• 2 clove garlic
• 1 cup dry Marsala wine
• ½ cup chicken broth
• 2 tbsp fresh parsley (optional)

Steps

1. Pound veal cutlets to about 1/4-inch thickness. Mix flour with salt and pepper on a shallow plate, then dredge each cutlet in the seasoned flour, shaking off excess.
2. Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Sear veal cutlets in batches for 2-3 minutes per side until golden brown; remove and set aside.
3. Add remaining butter and olive oil to the skillet. Add sliced mushrooms and cook until softened and browned, about 5-7 minutes. Add minced shallots and garlic, cooking for another 1-2 minutes until fragrant.
4. Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 3-5 minutes until the wine has reduced by half.
5. Stir in the chicken broth and return the veal cutlets to the skillet. Reduce heat to medium-low and simmer for 5-7 minutes, allowing the veal to heat through and the sauce to thicken slightly.
6. Taste and adjust seasoning if needed. Garnish with fresh chopped parsley, if desired, and serve immediately.