Veal Marsala

 From DELISH This veal version still has a creamy addictive sauce filled with shallots, mushrooms, and garlic. Veal gives the added bonus of a quicker cooking time because they already come so thin. It's a perfect weeknight dinner that feels extra luxurious! 

2 lb. veal cutlets 

Kosher salt 

Freshly ground black pepper 

1 Tbsp. extra-virgin olive oil 

3 Tbsp. butter 

1 shallot, chopped 

8 oz. baby bella mushrooms, sliced 

2 cloves garlic, minced 

3/4 cup marsala wine 

3/4 cup low-sodium beef broth 

1/2 cup heavy cream 

2 tsp. freshly chopped rosemary 

1 tsp. freshly chopped thyme leaves 

Freshly chopped parsley, for serving

Step 1 

Season veal with salt and pepper. In a large skillet over medium heat, heat oil. Cook veal until golden, about 2 minutes per side. Remove from pan and keep warm on a plate. 

Step 2 

To same skillet over medium heat, melt butter. Add shallots and mushrooms and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Season with salt and pepper. 

Step 3 

Add wine and broth and scrape up any bits off bottom of pan. Bring to a simmer and let simmer until reduced by half. Add heavy cream, rosemary, and thyme and return to a simmer. 

Step 4 

Return veal to skillet and spoon sauce over. Continue to simmer until heated through, 5 minutes. 

Step 5 

Garnish with parsley before serving