Veal Marsala Recipe

Name: Donatello Restaurants Veal Marsala Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces veal cutlets; 1 tsp salt; 1 tsp black pepper; 1 cup all-purpose flour; 2 tbs olive oil; 2 tbs butter; 8 oz mushrooms, sliced; 1 cup sweet sherry wine; 1 cup chicken broth; 2 tbs fresh parsley, chopped

Inspired by Donatello Restaurant

Time30m

Serves4

Sautéed Veal with mushrooms and sweet sherry sauce

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Ingredients

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Main Ingredients

4 pieces veal cutlets

1 tsp Celtic sea salt

1 tsp black pepper

1 cup 00 bread flour

2 tbs olive oil

2 tbs Butter

8 oz Mushrooms, sliced

1 cup sweet sherry wine

1 cup Chicken broth

2 tbs Fresh parsley, chopped

Method

Cooking Instructions

Prepare the Veal

Season the veal cutlets with salt and black pepper. Dredge each cutlet in all-purpose flour, shaking off the excess.

Sauté the Veal

In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the veal cutlets and cook for about 3-4 minutes per side, until browned. Remove from the skillet and set aside.

Cook the Mushrooms

In the same skillet, add remaining butter and sliced mushrooms. Sauté until the mushrooms are browned and tender, about 5 minutes.

Create the Sauce

Pour in the sweet sherry wine and chicken broth, scraping the bottom of the skillet to deglaze. Bring to a simmer and cook for about 5 minutes, until the sauce has slightly thickened.

Combine and Serve

Return the veal cutlets to the skillet, coating them with the sauce. Cook for an additional 2-3 minutes to heat through. Garnish with fresh parsley before serving.