A delightful twist on the classic veal marsala, featuring a creamy sauce and enhanced flavors.
Combine the flour, salt, and pepper on a plate.
Season the flour mixture generously for a well-flavored crust.
Coat the veal cutlets in the flour mixture, shaking off any excess.
Ensure an even coating for a consistent crust.
Heat the butter and olive oil in a sauté pan over medium heat.
Use a mix of butter and oil to prevent burning while adding flavor.
Cook the veal cutlets in the pan for about 3 minutes per side until golden brown, then remove and set aside.
Do not overcrowd the pan; cook in batches if necessary.
Add the mushrooms to the pan and sauté until browned, about 8 minutes.
Stir occasionally to ensure even browning.
Pour the Marsala wine into the pan to deglaze, scraping up any browned bits.
Allow the wine to reduce slightly for a concentrated flavor.
Add the chicken broth and reduce the liquid by half.
Simmer gently to avoid over-reducing.
Stir in the heavy cream and return the veal and mushrooms to the pan to heat through.
Mix well to coat the veal and mushrooms evenly with the sauce.
Serve the veal marsala hot, garnished with fresh parsley if desired.
Pair with a side of your choice for a complete meal.
Continue in our app for the best experience
