Recipe of the Month

Veal Marsala

Recipe provided by Kim Fauteux. "A true family favorite!"

Ingredients

• 2lbs veal cutlets
• kosher salt
• freshly ground pepper
• 1 tbsp. extra virgin olive oil
• 3 tbsp butter
• 1 shallot, chopped
• 8oz baby bella mushrooms, chopped
• 2 cloves garlic, minced
• 3/4 cup marsala wine
• 3/4 cup beef broth
• 1/2 cup heavy cream
• 2tsp fresh chopped rosemary
• 1 tsp fresh chopped thyme leaves
• fresh chopped parsley, for serving

Directions

1. Season veal with salt and pepper. In a large skillet over medium heat, heat oil. Cook veal until golden, about 2 minutes per side. Remove from pan and keep warm on a plate.
2. To the same skillet over medium heat, melt butter. Add shallots and mushrooms and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Season with salt and pepper.
3. Add wine and broth and scrape up any bits off the bottom of the pan. Bring to a simmer and let simmer until reduced by half. Add heavy cream, rosemary, and thyme, and return to a simmer.
4. Return veal to skillet and spoon sauce over. Continue to simmer until heated through, 5 minutes.
5. Garnish with parsley before serving.