Veal Marsala

Recipe View 5 mins Prepare the Veal: Place veal cutlets between two sheets of heavy-duty plastic wrap. Using a meat mallet or rolling pin, pound the veal to an even 1/4-inch thickness. This ensures even cooking and tenderness.

Recipe View 15 mins Dredge the Veal: In a shallow dish, combine the flour and seasoning salt. Dredge each veal cutlet in the flour mixture, ensuring both sides are evenly coated. Place the dredged cutlets on a wire rack and let rest for 15 minutes. This allows the flour to adhere better and prevents a gummy texture. (15 minutes)

Recipe View 1 mins Sear the Veal: In a large skillet (preferably cast iron) over medium-high heat, melt the butter and olive oil together. Once the butter is melted and the skillet is hot, carefully add the floured veal cutlets in a single layer. Do not overcrowd the pan; cook in batches if necessary. Sear the veal for about 1 1/2 minutes per side, or until golden brown. Remove the seared veal from the skillet and set aside.

Recipe View 8 mins Sauté the Mushrooms: Add the quartered mushrooms to the skillet and cook over medium heat, stirring occasionally, until they are tender and have released their moisture, about 8 to 10 minutes. If the pan seems dry, add a tablespoon of olive oil or butter.

Recipe View 3 mins Create the Marsala Sauce: Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Bring the sauce to a simmer and cook for about 3 minutes, allowing the alcohol to evaporate slightly and the sauce to reduce. (3 minutes)

Recipe View 5 mins Combine and Simmer: Return the seared veal cutlets to the skillet with the mushroom Marsala sauce. Reduce the heat to low, cover the skillet, and simmer for about 5 minutes more, or until the veal is cooked through and tender. The sauce should thicken slightly. (5 minutes)

Recipe View 1 mins Serve: Serve the Veal Marsala immediately. Garnish with fresh parsley, if desired. Pairs perfectly with mashed potatoes, pasta, or risotto.