The Italian classic with it's savory sweet sauce made from Marsala wine. You can also use this recipe with chicken instead of veal.
- 1 pound of veal
- 1 cup of flour
- 1 tsp of salt
- 2 tsp of pepper
- 4 tbsp of olive oil
- 1 large shallot, minced
- 1 pound of fresh mushrooms, sliced
- 1 cup of sweet Marsala wine
- 1 clove of garlic, minced
- 1 cup of chicken broth
- 1/2 cup of beef broth
- Pre-heat oven to 200º.
- If you purchased regular veal cutlets, then pound them down with a meat tenderizer. If you purchased the cubed cutlets as advised, skip this step.
- Coat the cutlet with flour, salt, and pepper. Set aside.
- Heat up 2 tbsp of olive oil in a frying pan. Cook the cutlets until they are just about done.
- Move the cutlets to a baking dish and place in the oven to keep warm.
- In a medium saucepan, heat up the last 2 tbsp of olive oil over medium heat. Place the minced shallot and sliced mushrooms into the oil when hot.
- Cook the shallot and mushrooms until tender, then raise the heat on the stove to medium high.
- Add in the Marsala wine and garlic. Cook until the mixture thickens.
- Stir in the chicken and beef broth, continue to heat until the mixture thickens into a gravy-like sauce. Stir occasionally.
- Remove the warm cutlets from the oven and serve with some of the sauce and mushrooms on top.
Be patient when thickening the wine and then later the sauce. It doesn’t take too much time, but it doesn’t happen very quickly either.
The pasta shown in the photo was added only as a decoration for the plate. It’s just spaghetti tossed with olive oil, garlic, oregano, and sun-dried tomatoes.
If veal isn’t to your liking, then try chicken. Get some boneless skinless chicken breasts, tenderize, and do the same thing as shown with the veal.
If you cannot get shallots, then use a medium-size Spanish onion.
Healthy It Up
Healthy deviations you can do (and I have done) would be to use low-sodium chicken-broth, and even coat the cutlets with whole wheat flour.