Ingredients
This tender cutlets are caramelized in Marsala’s smoky flavor. This rich dish would be well complemented by serving it simply alongside buttered pasta and steamed vegetables.
Estimated Times
Preparation Time: 20 mins
Cooking Time: 10 mins
Servings: 4
2 (8-oz.) veal cutlets, halved
1 1/2 tablespoon flour
2 1/2 tablespoon olive oil
1/4 teaspoon ground black pepper
2 teaspoons butter
3 shallots, peeled and chopped
8 large mushrooms, trimmed and thinly sliced
1/3 cup marsala or red wine
1/3 cup chicken stock
1/3 cup chopped fresh parsley
Place veal slices well apart between two pieces of plastic wrap; pound slices until they are large and thin. Lightly dredge veal with flour, shaking off any excess; set aside.
In a nonstick skillet, heat oil over medium-high heat; lightly brown one side of veal cutlets, about 1 minute, sprinkle with pepper, then brown other side, again for about 1 minute.
Remove cutlets to a warm serving platter. Add butter to the same pan and sauté shallots and mushrooms until shallots are soft, about 5 minutes; add wine and chicken stock to pan.
Increase heat and boil rapidly, scraping the bottom, until liquid is slightly reduced, about 3 minutes. Spoon over top of cutlets, sprinkle with parsley, and serve immediately.
Preparation
see above
