Veal Marsala

Ingredients

• 8 veal cutlets, about 700g total, pounded to 5mm thick
• Salt and black pepper
• 60g (1/2 cup) all-purpose flour
• 3 tbsp olive oil
• 3 tbsp butter, divided
• 300g cremini mushrooms, sliced
• 2 garlic cloves, minced
• 180 ml (3/4 cup) dry Marsala wine
• 180 ml (3/4 cup) chicken stock
• 2 tbsp chopped parsley

Before you cook

• Pound the veal cutlets between plastic wrap to an even 5mm thickness.
• Season the cutlets with salt and pepper.
• Spread the flour on a plate and dredge each cutlet lightly, shaking off the excess.
• Slice the mushrooms and mince the garlic.

Steps

1. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
2. Sear the cutlets in batches for 90 seconds per side, until golden, then transfer to a plate.
3. Add another tablespoon of butter to the skillet.
4. Add the mushrooms and let them sit undisturbed for 3 minutes before stirring.
5. Cook the mushrooms for 7 more minutes, stirring occasionally, until deeply browned.
6. Stir in the garlic and cook for 30 seconds.
7. Pour in the Marsala wine and scrape up any browned bits from the bottom of the pan.
8. Add the chicken stock and bring to a simmer.
9. Simmer for 5 minutes, until the sauce has reduced by about half.
10. Swirl in the final tablespoon of butter until glossy.
11. Return the veal cutlets to the skillet, along with any juices.
12. Simmer for 2 minutes, turning the cutlets once, to warm them through and coat them in sauce.
13. Scatter the parsley over the top and serve immediately.