Sprinkle veal with salt and pepper. Melt 1 Tbsp butter and 1 Tbsp oil in heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer veal to plate. Add another Tbsp butter and oil, if necessary. Repeat with remaining cutlets. Set them aside.
Add 1 Tbsp oil to skillet. Add shallot and garlic. Saute until fragrant about 30 seconds. Add Tbsp of olive oil, if necessary. Add mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add Marsala. Simmer until Marsala reduces by half, about 2 minutes. Add broth and rosemary. Simmer until reduced by half, about 4 minutes.
Return veal to skillet. Pour inall of pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining Tbsp of butter into the sauce. Season the sauce with salt and pepper to taste.
Originally Submitted
8/31/2010
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