Dd's Veal Marsala

This looks so yummy to me.  Especially with the PASTA!!!

 

VEAL MARSALA

 

4 veal cutlets, approximately 3 oz. each

Salt, freshly ground black pepper

¼ c. all-purpose flour

1+1+1 TB butter

1+1 TB olive oil

1 small shallot, minced

2 cloves garlic, minced

4 oz. mushrooms, sliced

¼ c. sweet marsala

¼ c. chicken broth

¼ tsp. thyme

Salt, freshly ground black pepper

 

 

In a shallow dish season flour with salt and pepper. Dredge veal cutlets with flour. 

 

In a skillet over medium heat brown cutlets in 1 TB of butter and 1 TB of oil, about 

1 1/2 minutes per side. Transfer cutlets to a plate. 

Add remaining butter and 1 TB of oil into skillet. Saute shallot and garlic just until fragrant, about 30 seconds. Add mushrooms and saute until tender and the juices evaporate, about 3 minutes. 

Add marsala and simmer until reduced by half, about 2 minutes.  Add broth and thyme. Simmer until reduced by half, about 4 minutes. 

Return veal with juices to skillet. Cook just until heated through, turning to coat, about 1 minute. Stir in remaining 1 TB of butter into sauce. Season as needed with salt and pepper to taste. Serves 2.