British Rose Veal with Marsala sauce | The F Word

Marsala wine

💰Cheaper: sherry

Sherry provides a similar flavor profile at a lower cost.

veal cutlets

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is a leaner option, while pork is often less expensive.

Pound the veal cutlets to an even thickness.

Season the veal with salt and black pepper.

Dredge the veal in flour, shaking off excess.

Heat olive oil and butter in a skillet over medium heat until shimmering.

Add the veal cutlets to the skillet and cook until golden brown, about 3-4 minutes per side.

Remove the veal from the skillet and set aside.

In the same skillet, add sliced mushrooms and cook until browned, about 5 minutes.

Add minced garlic and cook until fragrant, about 1 minute.

Pour in the Marsala wine and scrape up any browned bits from the pan.

Add chicken broth and simmer for 5 minutes.

Return the veal to the skillet and cook for an additional 2-3 minutes until heated through.

Stir in chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens