Veal with Marsala Sauce

Instructions

1. Start by preparing your workspace. Gather all your ingredients and necessary kitchen equipment. This will make the process smoother and more enjoyable.
2. Season the veal cutlets with salt and freshly ground black pepper on both sides.
3. Dredge the veal in flour, shaking off any excess. This step will help create a nice crust and thicken the sauce later.
4. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter is melted and foamy.
5. Add the veal cutlets to the skillet and cook for 3-4 minutes on each side, or until golden brown. Do not overcrowd the pan; cook in batches if necessary. Remove the veal from the skillet and set aside on a plate.
6. In the same skillet, add the remaining butter. Once melted, add the sliced mushrooms and cook for about 5 minutes or until they are golden and their moisture has evaporated.
7. Carefully pour in the Marsala wine and chicken broth. Allow the mixture to simmer for about 10 minutes, letting it reduce and concentrate the flavors.
8. Return the veal cutlets to the skillet, making sure they are fully covered in the sauce. Simmer for another 3-5 minutes until the veal is heated through and tender. Tip: A digital thermometer should read 145°F (63°C) for properly cooked veal.
9. Garnish the dish with freshly chopped parsley for a pop of color and added freshness. Serve the veal with Marsala sauce immediately, alongside your choice of sides like mashed potatoes or sautéed greens.