Full-bodied Marsala wine pairs beautifully against delicate veal cutlets. Toss in some mushrooms and you have yourself an elegant meal made on the stovetop in around 30 minutes.
1poundveal cutletsor 2 veal chop, bone removed, halved
garlic saltto taste
1/2cupall-purpose flour
vegetable oilfor frying
2Tablespoonsunsalted butter
1Tablespoonminced garlic
3/4cupMarsala wineor Pinot Noir
1cupchicken stock
8ouncessliced mushrooms
1Tablespooncornstarch
1/4cupwater
Instructions
Season veal with garlic salt, to taste.
Place flour on a shallow plate and dredge each side of the cutlets with flour, pressing on the cutlet gently to adhere the flour.
Add enough vegetable oil to a skillet to come about 1 inch up the side of the pan. Heat over medium-high until hot, but not smoking.
Add floured cutlets to the hot oil and cook, undisturbed, for 2-4 minutes (depending on thickness) or until golden brown. Turn cutlets over and cook an additional 2-4 minutes or until golden brown.
Remove cutlets to a wire rack. Drain the oil from the skillet and discard or save for another recipe.
In a skillet over medium-high heat, melt butter with minced garlic. Cook for 1 minute, then add Marsala wine. Bring to a boil.
Add chicken stock and sliced mushrooms, and stir together. Season with garlic salt to taste if you wish.
Make a slurry from the cornstarch and water then whisk the slurry into the skillet. Continue cooking for a few minutes to allow the sauce to thicken.
Notes
If you can’t find veal cutlets, you can use veal chops like we did. We cut the bone off the chop then butterflied them and cut them in half.
We prefer to use either cremini mushrooms or sliced portobellos. The younger version of the two, white button mushrooms, will also work really well here. You can use your favorite type of mushrooms or a combination of multiple to suit your tastes.
Store any cooled leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a skillet covered with a lid over medium-low heat, adding a splash of chicken stock to help loosen the sauce if needed. Only reheat until warmed through.