Veal Marsala

I love the taste and tenderness of veal. I found a recipe on Food Network from Giada. Everything she cooks is always amazing so I decided to tackle it. I did double the sauce part of this recipe because I like to spoon it over pasta. The end result was fantastic! This is an extremely quick and easy recipe and is done in about 30 minutes. If you are not a veal eater, chicken can be used, and if you are not a meat eater, I have never tried this, but I think that shrimp with seafood broth instead of chicken broth would be tasty too.

Melt a tbsp of butter and EVOO in a skillet over high heat. While the butter is melting, sprinkle the veal with salt and pepper, cut up a scallion, and smash 3 garlic cloves. When the skillet is hot, add the veal. Cook for about 1-2 minutes, turning when the veal has browned nicely. If you are serving pasta with this meal, start your pasta now too. 

My veal

Time to turn over

When the veal is cooked through, set it aside on a plate, and add a drizzle of EVOO to the same pan, then toss in the scallions and garlic. Cook for about 1 minute. 

Add the Marsala wine and let it reduce by half. Then, add the chicken broth and rosemary leaves and let this reduce by half. Add the veal back to the skillet with another tbsp of butter. Season with salt and pepper to taste.

I like my veal Marsala over pasta because the juice is great. 

The original link to Giada's recipe is...

http://www.foodnetwork.com/recipes/giada-de-laurentiis/veal-marsala-recipe/index.html

Ingredients

• 8 veal cutlets (about 3 ounces each)
• Salt and freshly ground black pepper
• 2 to 3 tablespoons unsalted butter
• 2 to 4 tablespoons olive oil
• 1 large shallot, finely chopped
• 2 to 4 garlic cloves, smashed
• 2 ounces assorted mushrooms, sliced
• 1/2 cup sweet Marsala
• 3/4 cup low-salt chicken broth
• Leaves from 1 fresh rosemary sprig

Directions

Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.

Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of theolive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.

Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.

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