Elegant Veal Marsala

Ingredients

• 8 veal cutlets (scallopini style), pounded to 1/4-inch thick
• 1/2 cup all-purpose flour
• 2 1/2 cups cremini mushrooms, sliced
• 2 cloves garlic, finely chopped
• 1 medium shallot, minced
• 1/2 cup Marsala wine (dry or sweet)
• 1 1/2 cups low-sodium chicken stock
• 3 tbsp unsalted butter
• 2-3 tbsp extra virgin olive oil
• 2 tbsp fresh parsley, finely chopped
• 1 sprig fresh thyme, chopped
• Salt and white pepper to taste

Instructions

1. Prep Veal: Season cutlets with salt and pepper. Dredge in flour, shaking off excess.
2. Sear Veal: Heat oil and 1 tbsp butter in large skillet over medium-high heat. Cook veal 1 minute per side until golden. Remove and set aside.
3. Cook Mushrooms: Add remaining butter to pan. Sauté mushrooms with pinch of salt for 5-7 minutes until moisture evaporates.
4. Build Sauce: Add garlic and shallot, cook 1 minute. Pour in Marsala, reduce by half. Add chicken stock and thyme.
5. Finish Dish: Simmer sauce 5-7 minutes until thickened. Return veal to pan to warm through, about 2 minutes.
6. Serve: Garnish with fresh parsley and serve immediately.