Ingredients
2 lb. veal cutlets
Kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
3 tbsp. butter
1 shallot, chopped
8 oz. baby bella mushrooms, sliced
2 cloves garlic, minced
3/4 c. marsala wine
3/4 c. low-sodium beef broth
1/2 c. heavy cream
2 tsp. freshly chopped rosemary
1 tsp. freshly chopped thyme leaves
Freshly chopped parsley, for serving
Preparation
Step 1Season veal with salt and pepper. In a large skillet over medium heat, heat oil. Cook veal until golden, about 2 minutes per side. Remove from pan and keep warm on a plate. Step 2To same skillet over medium heat, melt butter. Add shallots and mushrooms and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Season with salt and pepper. Step 3Add wine and broth and scrape up any bits off bottom of pan. Bring to a simmer and let simmer until reduced by half. Add heavy cream, rosemary, and thyme and return to a simmer. Step 4Return veal to skillet and spoon sauce over. Continue to simmer until heated through, 5 minutes. Step 5Garnish with parsley before serving.
Have you made this yet? Let us know how it went in the comments below!
