Veal Marsala

12 ingredients
4 steps

Ingredients

  • 1 (3.5-ounce) package fresh shiitake mushrooms
  • 1 pound very thin veal cutlets (about 8 pieces; 1/8 inch thick)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter, divided
  • 1/4 cup minced shallot (about 1 large)
  • 2 garlic cloves, minced
  • 1 cup fat-free, less-sodium beef broth
  • 1/2 cup sweet Marsala wine
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

  1. 1
    Remove and discard stems from shiitake mushrooms. Slice mushroom caps; set aside.
  2. 2
    Sprinkle veal with pepper and salt; lightly dredge in flour, shaking off excess.
  3. 3
    Heat 2 teaspoons butter in a large nonstick skillet over medium-high heat until butter begins to foam. Add half of veal; cook 30 seconds to 1 minute on each side or until lightly browned. Remove veal from pan; keep warm. Repeat procedure with 2 teaspoons butter and remaining veal.
  4. 4
    Melt remaining 2 teaspoons butter in pan over medium-high heat. Add sliced mushrooms, shallot, and garlic; saute 2 minutes. Add broth and Marsala, scraping pan to loosen browned bits. Bring to a boil, and cook 5 minutes or until liquid is reduced to 1 cup. Return veal and any juices to pan. Stir in lemon juice; bring to a boil. Remove from heat, and sprinkle with parsley.

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