Veal Marsala

Instructions

1. Step 1

   Place the cutlets on the cutting board and pound them to an even 6 mm thickness. Season both sides with part of the salt and black pepper.

   Ingredients used: 1.0 gr Ground Black Pepper, 4.0 gr Salt, 680.0 gr Veal

   Cookware: cutting board, Meat mallet

2. Step 2

   Spread the flour in a shallow dish. Dredge each cutlet lightly, shake off the excess, and set it aside.

   Ingredients used: 60.0 gr All-Purpose Flour

   Cookware: Shallow Dish

3. Step 3

   Heat the olive oil and part of the butter in a large skillet over medium heat. Cook the cutlets in batches for about 2 minutes per side, until golden and at least 63°C internally, then transfer them to a clean plate.

   Timer: 10 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 15.0 gr Unsalted Butter

   Cookware: large skillet, plate, tongs

4. Step 4

   Add the remaining butter and the mushrooms to the skillet. Season with the remaining salt and black pepper, then cook over medium heat until browned and their released liquid has mostly evaporated.

   Timer: 5 min (fixed)

   Ingredients used: 225.0 gr Cremini Mushroom, 1.0 gr Ground Black Pepper, 2.0 gr Salt, 30.0 gr Unsalted Butter

   Cookware: large skillet, wooden spoon

5. Step 5

   Add the shallot and cook over medium heat until softened.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 gr Shallot

   Cookware: large skillet, wooden spoon

6. Step 6

   Add the garlic and stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 6.0 gr Garlic

   Cookware: large skillet, wooden spoon

7. Step 7

   Reduce to low heat and add the measured Marsala wine. Scrape up the browned bits and simmer until the wine is reduced by about half.

   Timer: 3 min (fixed)

   Ingredients used: 180.0 ml Marsala Wine

   Cookware: large skillet, wooden spoon

8. Step 8

   Add the chicken stock and simmer over medium heat until the sauce is slightly thickened and reduced by about one-third.

   Timer: 5 min (fixed)

   Ingredients used: 180.0 ml Chicken Stock

   Cookware: large skillet, wooden spoon

9. Step 9

   Return the cutlets and any collected juices to the skillet. Add the lemon juice and turn the cutlets in the sauce over low heat until warmed through.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 ml Lemon Juice

   Cookware: large skillet, tongs

10. Step 10

    Remove the skillet from the heat, scatter the parsley over the veal, and serve with the mushroom-Marsala sauce.

    Ingredients used: 8.0 gr Flat-Leaf Parsley

    Cookware: large skillet