Veal Marsala by Inside The Rustic Kitchen

Ingredients

• 8 veal cutlets
• 1/4 cup flour, for dredging
• 2 tbsp butter
• 2 1/2 cups crimini mushrooms, sliced
• 2 cloves garlic, finely chopped
• 1 1/2 cups low-sodium chicken stock
• 1/2 cup Marsala wine
• 1-2 tbsp fresh parsley, finely chopped
• 2-3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Season the veal with salt and pepper, pressing lightly so it adheres, then dredge each cutlet in flour and shake off the excess, about 5 minutes.
2. Heat the olive oil in a large skillet over medium-high heat, then fry the veal in batches for 1 minute per side until browned and just cooked through.
3. Transfer the veal to a plate, then melt the butter in the same pan over medium heat and add the mushrooms with a pinch of salt.
4. Cook the mushrooms for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
5. Add the garlic and cook for 1 minute until fragrant, then pour in the Marsala and simmer until reduced by half, about 2-3 minutes.
6. Add the chicken stock and simmer for 5-7 minutes until the sauce thickens slightly and looks glossy.
7. Return the veal to the pan and warm through for 1-2 minutes, then finish with chopped parsley and serve hot.