Veal Marsala
"Full-bodied Marsala wine pairs beautifully against delicate veal cutlets. Toss in some mushrooms and you have yourself an elegant meal made on the stovetop in around 30 minutes. This veal Marsala recipe begins with tender veal cutlets that are dredged and cooked until golden brown then tossed in a rich Marsala wine sauce dotted with earthy mushrooms. Veal Marsala is similar to chicken marsala, except the sauce is made without heavy cream for a deeper visual presentation and richer experience that complements the beef well. "
Serves4
Preparation Time15 min
Cooking Time15 min
Cooking MethodSkillet
Cooking Vessel Sizelarge Skillet
Ingredients
- 1 pound Veal Cutlets
- Garlic Salt
- 1 cup All Purpose Flour
- Vegetable Oil
- 2 tablespoon Unsalted Butter
- 1 tablespoon Minced Garlic
- 3 cup Marsala Wine
- 1 cup Chicken Stock
- 8 ounce Sliced Mushroom
- 1 tablespoon Cornstarch
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Season veal with garlic salt, to taste.
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Place flour on a shallow plate and dredge each side of the cutlets with flour, pressing on the cutlet gently to adhere the flour.
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Visit https://amandascookin.com/veal-marsala/ for full printable recipe