Veal Marsala

Veal Marsala is a classic dish you'll find in many Italian restaurants, and it's a dish that's super easy to make at home. Marsala wine and a little lemon juice add excellent flavor to this veal and mushrooms. It's a very easy recipe and preparation is a breeze.

2 Tbsp. all-purpose flour, unbleached
kosher salt
black pepper
1-1½ lbs veal cutlets, pounded thin
2 Tbsp. olive oil
2 Tbsp. butter
2 cups mushrooms, sliced
½ cup chicken broth
½ cup Marsala wine (sweet or dry)
1 Tbsp. lemon juice, freshly squeezed

Preheat warming drawer or preheat oven to 200 F.

Season the veal cutlets with salt and pepper.

Put the flour in a shallow plate or bowl, then dredge the seasoned veal cutlets in the flour.

Heat the olive oil in a large skillet over medium-high heat.

Cook veal in batches, turning once until browned and cooked through - about 4-5 minutes total.

Remove the veal from pan and arrange the cutlets on an oven-safe platter and put in the warming drawer or 200°F oven to keep warm.

Place the skillet back over medium heat and melt the butter. Add the mushrooms and cook, stirring, until they are tender and browned - about 5 minutes.

Stir the chicken broth and Marsala wine into the mushrooms. Increase the heat to high and cook until liquid is reduced by about half.

Stir the lemon juice into the mushroom mixture. Taste and add salt and pepper, as needed.

Return the veal to pan and coat with the sauce and mushrooms.

Serve immediately.

Makes 4 servings.

Recipe Variation: This recipe may be made with chicken or turkey cutlets as well, and I have made it with pork tenderloin medallions.