Neither one of us usually make Veal on the regular so we thought we would try out our take on this classic Italian dish. My husband, Geoff, is usually opposed to eating veal so I thought that I would double the recipe and make the second half of it with chicken cutlets. The process and cooking time ended up being the same, just simple swap out the protein that you prefer. In the end, I have to say that I personally enjoyed the veal version best. It was richer and a bit more tender than the chicken. Although the chicken was also delicious I did not think the chicken’s flavor came through the sauce as much as the veal’s.
Serves 4
Ingredients:
– 4 – 3 oz. Veal Cutlets, pounded thin
– 1/2 cup all purpose flour
– 1/2 tsp Seasoned salt
– 1/2 tsp Pepper
– 1 1/2 Tbls Olive oil
– 1 1/2 Tbls Butter
For the Sauce
– 8 oz. Cremini Mushrooms, sliced
– 1 Shallot, minced
– 2 Cloves garlic, minced
-1/3 cup Marsala
-1/2 cup Chicken Broth
– 1/2 tsp Salt
-1/4 tsp Pepper
-1 Tbls Parsley, chopped
Place large skillet over medium high heat, add 1/2 Tbls olive oil and 1/2 Tbls butter. Combine the flour, salt, and pepper on a plate and coat the veal cutlets on both sides with the mixture. Add veal to the skillet without crowding, I could do two or three at a time depending on the size. You may need to do multiple batches. Brown on both sides for 2 to 3 minutes a side. Add more olive oil and butter if needed. Remove to a plate and set aside.
Add 1/2 Tbls olive oil and 1/2 Tbls butter into the same skillet an then add mushrooms and sauté for 5 minutes. Add minced shallots and garlic and continue to cook for another 10 minutes until mushrooms and shallots are browned. Add Marsala wine and deglaze the pan getting all the brown bits up, then add the chicken broth, pepper, and salt if needed. Mix well and nestle the veal back into the sauce. Heat for another 5 minutes to warm the veal through and let the flavor marry.
Serve veal topped with mushrooms and Marsala wine sauce.
