Veal Marsala with Garlic Mushrooms |

Veal Marsala with Garlic Mushrooms

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Author: EsmeSalon
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings 1x
Category: Meat Recipes
Method: Easy Cooking

Description

This is one of those dinners that looks like you fussed, but you really didn’t. The sauce comes together fast, and it smells incredible while it simmers.

Ingredients

Units Scale

0.4 lb (approx) - 200 g veal schnitzel or scallopini
1/4 cup Self-Raising flour, or if you prefer, regular flour
1 tbsp olive oil
1/2 cup beef stock
1/2 cup sweet Marsala wine
Salt and pepper, to taste

To serve

1 cup green beans, trimmed
2 large portobello mushrooms, sliced
1 tbsp olive oil
1 clove garlic, crushed

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Instructions

If your 200 g veal schnitzel isn’t already thin, gently flatten it with a meat mallet or rolling pin until it’s about 1/4 inch thick. Lightly season both sides with salt and pepper.
Place the 1/4 cup Self-Raising flour on a plate and coat each piece of veal, shaking off the excess. You want a light dusting, not a thick layer.
Heat 1 tbsp olive oil in a large pan over medium heat.
Add the floured veal and sauté for about 2 to 3 minutes per side until lightly browned. Don’t overcrowd the pan, or it won’t brown properly.
Pour in the 1/2 cup beef stock and 1/2 cup sweet Marsala wine. Give it a quick stir, scraping up any browned bits from the pan.
Let the veal simmer gently in the sauce for about 5 to 7 minutes until cooked through and tender. The sauce should reduce slightly and thicken. If it looks too thin, let it bubble a bit longer.
While that’s going, steam the green beans for about 5 minutes until just tender but still bright.
In a separate pan, heat 1 tbsp olive oil and sauté the sliced portobello mushrooms with the crushed garlic for 5 to 6 minutes until softened and lightly browned. Season with a pinch of salt.
Once the veal is done, transfer it to a plate and spoon the Marsala sauce over the top.
Serve with the green beans and garlic mushrooms on the side.