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Category: Beef
Prep Time: Cook Time: Total Time:
6 veal cutlets (about 3-4 oz each)
4 tbsp unsalted butter
2 tbsp extra virgin olive oil
1 large shallot, finely chopped
3 garlic cloves, smashed
2 oz crimini or porcini mushrooms, sliced
1/2 cup sweet Marsala wine
1 tbsp lemon juice
1 cup beef or veal demi-glace or 3/4 cup beef broth
1/2 tsp fresh rosemary
1/4 tbsp oregano, dried
1/4 tbsp thyme, dried
2 tbsp chopped fresh Italian parsley
Salt and freshly ground black pepper
Sprinkle veal with salt, pepper, oregano and thyme.
Melt 1 tbsp butter and 1 tbsp 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 tbsp of butter and olive oil, if necessary.
Repeat with the remaining 3 cutlets. Set cutlets aside.
Add 1 tbsp butter to the skillet. Add shallot and garlic and parsley. Saute until fragrant, about 30 seconds. Add a tbsp 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 demi-glace 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 tbsp 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 4.
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VEALCUTLETS WITH MUSHROOMS AND MARSALA
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Category: Beef
Prep Time: Cook Time: Total Time:
6 veal cutlets (about 3-4 oz each)
4 tbsp unsalted butter
2 tbsp extra virgin olive oil
1 large shallot, finely chopped
3 garlic cloves, smashed
2 oz crimini or porcini mushrooms, sliced
1/2 cup sweet Marsala wine
1 tbsp lemon juice
1 cup beef or veal demi-glace or 3/4 cup beef broth
1/2 tsp fresh rosemary
1/4 tbsp oregano, dried
1/4 tbsp thyme, dried
2 tbsp chopped fresh Italian parsley
Salt and freshly ground black pepper
Sprinkle veal with salt, pepper, oregano and thyme.
Melt 1 tbsp butter and 1 tbsp 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 tbsp of butter and olive oil, if necessary.
Repeat with the remaining 3 cutlets. Set cutlets aside.
Add 1 tbsp butter to the skillet. Add shallot and garlic and parsley. Saute until fragrant, about 30 seconds. Add a tbsp 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 demi-glace 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 tbsp 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 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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