Description
Tender veal cutlets in a silky, mushroom-packed Marsala wine sauce that’s cozy, classy, and totally doable—even on a weeknight.
Ingredients
Scale
- 8 veal cutlets (about ¼ inch thick)
- ¼ cup flour (for dredging)
- 2–3 tablespoons olive oil (for frying)
- 2 tablespoons butter
- 2½ cups crimini mushrooms, sliced
- 2 cloves garlic, finely chopped
- ½ cup marsala wine
- 1½ cups low sodium chicken stock
- 1–2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Pat cutlets dry, season with salt and pepper. Dredge in flour, shaking off the excess.
- Heat olive oil in a skillet over medium-high. Cook veal for 1 minute per side, working in batches. Set aside.
- Melt butter in the same pan. Add mushrooms, sprinkle with salt, and sauté for 5–7 minutes until browned.
- Stir in garlic and cook 1 minute. Pour in marsala wine, simmer until reduced by half.
- Add chicken stock, simmer 5–7 minutes to thicken.
- Return veal to the pan, spoon sauce over, and heat through. Top with parsley. Serve hot!
Notes
For a richer sauce, swirl in a little extra butter at the end. Chicken or pork cutlets also work great if you can’t find veal. Make it ahead and reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 105mg