- 4 Veal Cutlets (Scaloppine), pounded thin
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 8 ounces sliced mushrooms
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh parsley
Season the Veal Cutlets with salt and pepper, and dredge them in the all-purpose flour.
Heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the butter has melted and the oil is hot, add the Veal Cutlets to the skillet and cook for 2-3 minutes on each side, or until golden brown and cooked through.
Remove the Veal Cutlets from the skillet and transfer them to a plate.
In the same skillet, melt the remaining 2 tablespoons of unsalted butter over medium heat. Add the sliced mushrooms and minced garlic, and sauté for 3-4 minutes, or until the mushrooms are tender and browned.
Pour in the Marsala wine and chicken broth, and stir to combine. Cook for 5-7 minutes, or until the sauce has thickened and reduced by half.
Return the Veal Cutlets to the skillet and spoon the Mushroom Marsala Sauce over the top. Cook for 1-2 minutes, or until the Veal Cutlets are heated through.
Garnish with chopped fresh parsley and serve hot.
This Veal Scaloppine with Mushroom Marsala Sauce recipe is a delicious and elegant meal that is perfect for a special occasion or a cozy weeknight dinner. The tender and juicy Veal Cutlets are elevated by the rich and savory Mushroom Marsala Sauce, which is made with a combination of Marsala wine, chicken broth, sliced mushrooms, and minced garlic. Serve this dish with your favorite pasta or a side of roasted vegetables for a complete meal. Enjoy!