Eosinophilic Esophagitis Friendly Veal Marsala

Total time40 min

Prep time15 min

Cook time25 min

4.5

(23)

Eosinophilic Esophagitis Friendly Veal Marsala

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Ingredients

4 servings

1 ½ lb veal cutlets (about 8 pieces), pounded to ¼-inch thickness
½ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ tsp salt
¼ tsp black pepper
3 tbsp unsalted butter, divided
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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