Classic Veal Marsala Recipe | Quick & Tender Italian Dinner

Instructions

• Prep & Pound the Veal:
  Place veal cutlets between sheets of plastic wrap or parchment paper and gently pound with a meat mallet to an even 1/8-inch thickness. Pat dry with paper towels.
• Season & Dredge:
  In a shallow dish, combine the flour, salt, and black pepper. Dredge each cutlet in the flour mixture, shaking off any excess.
• Sear the Veal:
  Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Once hot and foaming, add cutlets in a single layer (cook in batches if needed to avoid overcrowding). Sear for 1 to 2 minutes per side until lightly browned. Transfer to a plate and keep warm.
• Sauté the Mushrooms:
  In the same skillet, add the remaining 1 tbsp olive oil and 1 tbsp butter. Add the sliced mushrooms and cook for 4–5 minutes until browned. Stir in the minced shallot and garlic; cook for another minute until fragrant.
• Deglaze & Reduce:
  Pour in the dry Marsala wine, scraping up any browned bits (fond) from the bottom of the pan. Bring to a boil and let it reduce by half (about 3–4 minutes).
• Simmer Sauce:
  Pour in the broth and let simmer for 2–3 minutes until the sauce begins to thicken slightly.
• Mount with Butter & Combine:
  Reduce heat to low. Whisk in the cold cubed butter 1 piece at a time until the sauce becomes glossy and emulsified. Return the veal cutlets (and any accumulated juices) to the pan. Spoon sauce over the meat and simmer for 1 minute just to heat through.
• Serve:
  Garnish with fresh parsley and serve hot immediately.