How to Make Veal Marsala

Veal Marsala is a banquet hall / New York Italian / Long Island wedding CLASSIC. Now you can make it a classic in your own home. Servings: 4-6 Ingredients: 1 1/4 lb. veal cutlets (about 6 cutlets), pounded thin Salt Black pepper Garlic powder 2 cups all-purpose flour Olive oil 3 tbsp. butter 1 lb. mushrooms, diced (half white, half cremini) 1/2 shallot, minced 5 cloves garlic, minced 1 cup marsala cooking wine 3/4 cup chicken stock or broth 1 tbsp. fresh parsley, finely chopped Cover a large baking sheet in parchment paper or foil and place cutlets on baking sheet. Season both sides with salt, black pepper, and garlic powder. Once both sides of each cutlet are seasoned, full dredge each cutlet in flour. Coat large frying pan with olive oil and turn heat to medium. Add 1 tbsp. butter and combine until melted. Add cutlets to the frying pan and cook on each side for 2 minutes per side. You want to brown the cutlets slightly, as they will continue to cook later in the sauce. Remove cooked cutlets to a separate plate. With heat on low/medium, add 1 tbsp. butter to the same pan and melt down. Add mushrooms to the pan. Season mushrooms modestly with salt, pepper, and garlic powder. Cook down for a couple minutes until they begin to get tender. Add shallots and garlic to pan. Combine with mushrooms and cook down until browned and fragrant. Add marsala wine. Cook with mushrooms until sauce begins to bubble. Might need to increase heat to medium plus. Add chicken stock. Continue to cook down for a couple minutes. Add another 1 tbsp. butter. Combine. Add veal back to sauce and cook cutlets with sauce for another 2-3 minutes. Remove from heat and you’re ready to serve. Place each cutlet on a dinner plate and top with mushrooms and sauce. Garnish with chopped parsley. Notes: You can also make this dish with chicken cutlets instead of veal if you choose.