Wanted to do something different for dinner so when we were at the market and I saw these thin veal cutlets I decided to make one of my favorites - Chicken Marsala and substitute Veal. Made some thin spaghetti to go along and was a great dinner.
- flour (for dredging veal)
- salt and pepper
- 3 tbsp unsalted butter
- 2-4 tbsp olive oil
- 3 garlic cloves smashed up
- 8oz mushrooms, sliced up
- 1/2 cup marsala wine
- 1/2 cup red wine
- 1/2 cup chicken broth
- Cornstarch to thicken sauce (I didn't measure this, usually I just mix some with some water to thicken up sauce)
While I was making this and realized I needed a little more sauce for the pasta I added a little more red wine and marsala wine. This sauce is really easy to customize and increase, I got the original recipe from Food Network and have been making it so long I don't measure anymore and it still turns out great.
- Season each side of the veal chop with salt and pepper and dredge in flour on both sides.
- Heat up your saute pan with olive oil (I used a mushroom infused olive oil, but plain will also be great)
- Cook veal about 2 minutes on each side and when done transfer to plate and set aside.
- Add more oil to pan if needed and add in garlic. Saute about 1 minute.
- Add sliced mushrooms and saute about 3 minutes.
- Add marsala, red wine and broth. Simmer about 4 minutes and add cornstarch if need the broth thickened.
- I set up our plates and poured the sauce and mushooms over the veal and added the remaining sauce and mushrooms to thin spaghetti.