- Veal with Mushrooms and Marsala (Gluten Free)
- (Vitello con Funghi e Marsala)
6 veal cutlets (about 3-4 ounces each)
4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 large shallot, finely chopped
3 garlic cloves, smashed
2 ounces crimini or porcini mushrooms, sliced
1/2 cup sweet Marsala wine
1 tablespoon lemon juice
1 cup beef or veal demiglace (or 3/4 cup gluten-free beef broth)
1/2 teaspoon of fresh rosemary
1/4 teaspoon oregano, dried
1/4 teaspoon thyme, dried
2 tablespoons chopped fresh Italian parsley
Salt and freshly ground black pepper
Sprinkle veal with salt, pepper, oregano and thyme.
Melt 1 tablespoon of butter and 1 tablespoon of olive oil in a heavy large skillet over medium-high heat.
Add 3 veal cutlets and cook until golden brown, about 1 and 1/2 minutes per side.
Transfer veal to a dish.
Add another tablespoon of butter and olive oil, if necessary.
Repeat with the remaining 3 cutlets.
Set cutlets aside.
Add 1 tablespoon of butter to the skillet.
Add shallot and garlic and parsley.
Saute until fragrant, about 30 seconds.
Add a tablespoon of olive oil, if necessary.
Add mushrooms and cook about 3 minutes, until tender and the juices evaporate.
Add a pinch of salt.
Add the Marsala wine.
Simmer until the Marsala reduces by half, about 2 minutes.
Add the demiglace or broth, lemon juice and the rosemary leaves.
Simmer about 4 minutes, until reduced by half.
Put veal back into the skillet.
Pour in all of the pan juices.
Cook just until heated about 1 minute, turning to coat.
Blend remaining 1 tablespoon of butter into the sauce.
Season the sauce with salt and pepper, to taste.
Place veal on plates.
Spoon the sauce over the veal and serve. Serves 3-4.
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