Veal Marsala

1. 1

   In a bowl, season the flour with the salt and pepper blend.

2. 2

   Then lightly dust all the veal with the seasoned flour.

3. 3

   Next, in a heavy-bottomed saute pan over high heat, warm the 2 tablespoons butter until melted.

4. 4

   Then add the dredged veal to the butter.

5. 5

   Reduce the heat to medium and allow to cook 2 minutes.

6. 6

   Then flip and repeat the process.

7. 7

   After cooking, remove the veal and place on a plate or tray.

8. 8

   Then deglaze the pan with the marsala.

9. 9

   Add the mushrooms, garlic and herbs and stir.

10. 10

    Finally, add the stock and allow to blend and reduce for 3 minutes.

11. 11

    Taste, then season with salt and pepper.

12. 12

    Finally, remove the sauce from the stove.

13. 13

    Whisk in the remaining butter and pour over the cooked veal and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.