Classic Veal Marsala

Recipe View Preheat the oven to 250 degrees F (120 degrees C) to keep the veal warm. (5 minutes)

Recipe View Lightly dredge the veal medallions in flour, ensuring they are evenly coated. Season generously with salt and freshly ground black pepper. Place the coated medallions on a plate, being careful not to stack them. (5 minutes)

Recipe View Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the veal medallions and cook until golden brown and an instant-read thermometer inserted into the centers reads 160 degrees F (70 degrees C), about 2-3 minutes per side. Transfer the medallions to a baking dish, cover with aluminum foil, and keep warm in the preheated oven until ready to serve. (10 minutes)

Recipe View In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-low heat. Add the sliced mushrooms and minced shallot. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until the shallot is softened and translucent, about 5-7 minutes. Increase the heat to medium-high, stir in the minced garlic, and cook for another minute until fragrant. (8 minutes)

Recipe View Pour in the Marsala wine and cook, stirring constantly, until the wine has reduced slightly and thickened, about 3-5 minutes. (5 minutes)

Recipe View Stir in the chicken broth and beef broth. Bring the mixture to a simmer and cook, stirring occasionally, until the sauce has reduced to about 1/4 cup and thickened to your desired consistency, about 8-10 minutes. (10 minutes)

Recipe View Remove the skillet from the heat and whisk in the cold butter cubes, one at a time, until melted and emulsified into the sauce. This will create a rich and glossy finish. (2 minutes)

Recipe View To serve, arrange the warm veal medallions on a serving platter and generously spoon the Marsala mushroom sauce over the top. Serve immediately and enjoy! (2 minutes)