VEAL MARSALA

VEAL MARSALA image

This classic dish has incredible flavor plus in less than 30 minutes, you can enjoy it!

Provided by Francine Lizotte @ClubFoody

Categories Beef

Number Of Ingredients 21

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Ingredients

4 large veal cutlets (about 1 1/2 lbs.), pound it down
2 tablespoon(s) unbleached all-purpose flour, or as needed
1/8 teaspoon(s) smoked paprika
1/4 teaspoon(s) ground himalayan sea salt, or to taste
1/2 teaspoon(s) freshly ground black pepper, or to taste and divided (i always use mixed peppercorns)
2 tablespoon(s) olive oil
3 tablespoon(s) butter, divided
3 cup(s) assorted mushrooms, sliced
2 tablespoon(s) shallot, finely chopped
2 large cloves garlic, pressed
1/2 cup(s) marsala wine
1/2 cup(s) low-sodium chicken broth
1/4 cup(s) 35% heavy cream
1/2 teaspoon(s) dried rosemary, chopped
1/2 teaspoon(s) dried thyme leaves, chopped
1/2 tablespoon(s) fresh chopped parsley, for garnish
FETTUCCINE
9 ounce(s) (250 g.) fettuccine, cooked according to package directions (substitute egg noodles)
2 tablespoon(s) butter
1/2 cup(s) parmesan cheese, grated
1 tablespoon(s) fresh chopped parsley

Steps:

Preheat oven to 170ºF
Season the flour with paprika, salt, and pepper; stir to combine and set aside. Just before cooking, dredge the cutlets on both sides with flour and shake to remove any excess.
In a large skillet over medium-high heat, add oil and 1 tbsp. butter. When it gets hot, add veal and cook until golden, about 1 to 1 ½ minutes per side. Place them on a baking sheet and transfer to the preheated oven to keep them warm.
Reduce the heat to medium and add the remaining 2 tbsp. butter to the skillet before adding the mushrooms; season with pepper. Cook until soft, 5 minutes. Add shallots and garlic; sauté for only one minute.
Add Marsala wine and broth, scraping the bottom of the pan to dislodge any brown bits. Increase the heat to medium-high and bring the mixture to a boil. Return the heat to medium and cook until the liquid is reduced by half, about 5 minutes.
Add heavy cream, rosemary and thyme; stir well. Return the cutlets to the skillet and spoon the sauce over; cook for 2 minutes. When serving, sprinkle on fresh chopped parsley. Serve with linguine or fettuccine
FETTUCCINE: After the noodles are cooked and drained, add some butter and a ¼ cup of Parmesan cheese. Stir well before adding the remaining ¼ cup of cheese and some fresh chopped parsley.
To view this recipe on YouTube, click on this link >>>> https://youtu.be/kCo0zRxapnQ

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