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GLUTEN FREE VEAL MARSALA Recipe

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This recipe for GLUTEN FREE VEAL MARSALA is from Something Old & Something New, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 veal cutlets
4 tbsp unsalted butter
Salt and ground black pepper
2 tbsp olive oil
1 large shallot, finely chopped
3 garlic cloves, minced
2 oz porcini mushrooms, sliced
½ cup sweet Marsala wine
1 tbsp lemon juice
1 cup gluten-free beef broth
½ tsp rosemary
¼ tsp oregano
¼ tsp thyme
2 tbsp chopped parsley
Directions:
Directions:
Sprinkle the veal with salt, pepper, oregano and thyme. Melt 1 tbsp butter & 1 tbsp oil in large skillet over medium heat. Add 3 veal cutlets & cook until golden brown, about 1 ½ minutes per side. Transfer the veal to a plate. Add another tbsp butter & oil, if necessary. Repeat with remaining 3 cutlets. Set the cutlets aside.

Add 1 tbsp butter to skillet. Add shallot & garlic and parsley. Saute until fragrant, about 30 seconds. Add 1 tbsp olive oil. Add mushrooms and cook about 3 minutes, until tender and the juices evaporate. Add a pinch of salt. Add wine. Simmer until wine reduces by half, about 2 minutes. Add broth, lemon juice and rosemary leaves. Simmer 4 minutes, until reduced by half.

Put the veal back into the skillet. Pour in all of the pan juices. Cook just until heated about 1 minute, turning to coat. Blend 1 tbsp of butter into the sauce. Season sauce with salt and pepper to taste. Spoon the sauce over veal and serve.

 

 

 

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