Eggless Veal Marsala
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Learn more →Ingredients
4 servings
- 1 ½ lb veal cutlets (about 8 pieces), pounded to ¼-inch thickness
- ½ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp unsalted butter, divided
- 2 tbsp olive oil, divided
- 10 oz cremini mushrooms, thinly sliced
- 3 cloves garlic, minced
- ¾ cup dry marsala wine
- ½ cup low-sodium chicken broth
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Place the flour in a shallow dish and season with the salt and pepper. Dredge each veal cutlet in the seasoned flour, shaking off any excess, and set aside on a plate in a single layer.
- 2
Heat 1 tbsp butter and 1 tbsp olive oil in a 12-inch skillet over medium-high heat until the butter is melted and the foam subsides. Add half the cutlets in a single layer and cook for 2 minutes per side, until lightly golden and cooked through with no pink at the center. Transfer to a plate and tent loosely with foil. Repeat with the remaining 1 tbsp olive oil and the second batch of cutlets, then transfer those to the plate as well.
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