I love Veal Marsala and I’ve always wanted to give it a shot. It’s not exactly the same as restaurant quality, but I’m still working on improving this recipe. If any adjustments or improvements are made, I will make sure to let you all know.
2 to 3 tablespoons unsalted butter
2 to 4 tablespoons olive oil
1/2 large shallot, finely chopped
2 garlic cloves, smashed
2 ounces assorted mushrooms, sliced (Optional)
1/3 cup sweet Marsala
1/2 cup low-salt beef broth
Leaves from 1 fresh rosemary sprig
Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Set the cutlets aside.
*MAKE SURE YOU DO NOT OVER COOK THE VEAL!!!!*
Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary.
(I do not like Mushrooms therefore omitted this part) Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt.
Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4-6 minutes. Return the veal to the skillet. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.
Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.
I served it with Fettuccine Alfredo.