Veal Marsala

1. 1
   prep · ~5 min

   Pound the veal cutlets to an even thickness.

   1.Place each veal cutlet between two sheets of plastic wrap or parchment paper.

   2.Using a meat mallet or rolling pin, gently pound to about 0.5 cm thickness.

   3.Pat the cutlets dry with paper towels and season both sides with salt and pepper.

   TIPDry cutlets sear better. Moisture is the enemy of a golden crust.
2. 2
   prep · ~2 min

   Dredge the cutlets in flour.

   Spread the flour on a plate. Press each cutlet lightly into the flour, coating both sides evenly. Shake off any excess flour — a light dusting is all you need.

3. 3
   fry · ~8 min

   Sear the veal cutlets in batches.

   1.Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter foams.

   2.Lay two cutlets in the pan without crowding. Sear until golden brown (about 2–3 minutes per side).

   3.Transfer to a plate and tent loosely with foil. Repeat with remaining cutlets.

   TIPWork in batches. Crowding the pan steams the meat instead of searing it.
4. 4
   saute · ~6 min

   Sauté the mushrooms and garlic.

   1.Reduce heat to medium. Add the remaining 1 tablespoon butter to the skillet.

   2.Add the sliced mushrooms in a single layer and cook undisturbed for 2 minutes until they begin to brown.

   3.Stir and continue cooking until mushrooms release their liquid and it evaporates (about 3 more minutes).

   4.Add the minced garlic and sauté until fragrant (30 seconds).

   TIPDon't salt mushrooms right away — they'll release too much liquid and boil instead of brown.
5. 5
   simmer · ~5 min

   Deglaze with Marsala wine and reduce.

   1.Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom with a wooden spoon.

   2.Add the water and bring to a gentle bubble.

   3.Simmer until the liquid reduces by half and the sauce coats the back of a spoon (about 4–5 minutes).

   4.Stir in the lemon juice and taste for seasoning.

   TIPThe browned bits (fond) are flavor gold — scrape them all up.
6. 6
   assemble · ~2 min

   Return the veal to the pan and coat with sauce.

   1.Return the seared veal cutlets and any accumulated juices to the skillet.

   2.Spoon the mushroom Marsala sauce over the cutlets and let them warm through in the sauce for 1–2 minutes.

   3.Arrange on a serving platter or individual plates.
7. 7
   garnish · ~1 min

   Garnish with fresh parsley and serve immediately.

   Scatter chopped parsley over the plated veal. Spoon extra sauce and mushrooms on top. Serve while hot.

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