“This dish is great when trying to figure out what to have when company is coming... Served with an Italian salad and Fettuccini Alfredo, you have a meal anyone would enjoy!”

Ingredients Nutrition


  1. Sprinkle the veal with salt and pepper.
  2. Melt 2 T. of butter, and 2 T. of oil in a lg. heavy skillet, over med-high heat.
  3. Add 4 veal cutlets, and cook until golden brown, about 1 1/2 minutes per side. Do not overcook, or they will get tough!
  4. Transfer the veal to a plate.
  5. Add another tablespoon of butter and oil, if necessary.
  6. Repeat with the remaining 4 cutlets.
  7. Set the cutlets aside.
  8. Add 1 T. of oil to the skillet.
  9. Add the shallot and garlic.
  10. Sauté until fragrant, about 30 secs.
  11. Add 1 T. of the olive oil, if necessary.
  12. Add the mushrooms, and sauté until tender and the juices evaporate, about 3 minutes.
  13. Season with salt.
  14. Add the Marsala.
  15. Simmer until the Marsala reduces by 1/2, about 2 minutes.
  16. Add the broth, and the rosemary leaves.
  17. Simmer until reduced by 1/2, about 4 minutes.
  18. Return the veal to the skillet.
  19. Pour in all of the pan juices.
  20. Cook just until heated through, turning to coat, about 1 minute.
  21. Stir the remaining 1 T. of butter into the sauce.
  22. Season the sauce with salt and pepper, to taste.
  23. Put on a serving dish, and spoon sauce over the veal.
  24. Serve.
  25. To slightly thicken the Marsala Sauce: 2 T. cornstarch mixed with 1/4 cup water, optional.
  26. If desired, slightly thicken the sauce with the corn starch and water mixture.

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