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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This dish is great when trying to figure out what to have when company is coming... Served with an Italian salad and Fettuccini Alfredo, you have a meal anyone would enjoy! Ingredients:
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 |
Directions:
1. Sprinkle the veal with salt and pepper.
2. Melt 2 T. of butter, and 2 T. of oil in a lg. heavy skillet, over med-high heat.
3. Add 4 veal cutlets, and cook until golden brown, about 1 1/2 minutes per side. Do not overcook, or they will get tough!
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 T. of oil to the skillet.
9. Add the shallot and garlic.
10. Sauté until fragrant, about 30 secs.
11. Add 1 T. of the olive oil, if necessary.
12. Add the mushrooms, and sauté until tender and the juices evaporate, about 3 minutes.
13. Season with salt.
14. Add the Marsala.
15. Simmer until the Marsala reduces by 1/2, about 2 minutes.
16. Add the broth, and the rosemary leaves.
17. Simmer until reduced by 1/2, about 4 minutes.
18. Return the veal to the skillet.
19. Pour in all of the pan juices.
20. Cook just until heated through, turning to coat, about 1 minute.
21. Stir the remaining 1 T. of butter into the sauce.
22. Season the sauce with salt and pepper, to taste.
23. Put on a serving dish, and spoon sauce over the veal.
24. Serve.
25. To slightly thicken the Marsala Sauce: 2 T. cornstarch mixed with 1/4 cup water, optional.
26. If desired, slightly thicken the sauce with the corn starch and water mixture.
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