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• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Serving: 6

Ingredients

• 2 pounds veal cutlet
• Kosher salt
• Freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
• 3 tbsp. butter
• 1 shallot, chopped
• 8 oz. baby bella mushrooms, sliced
• 2 cloves garlic, minced
• 3/4 cup marsala wine
• 3/4 cup low-sodium beef broth
• 1/2 cup heavy cream
• 2 tsp. freshly chopped rosemary
• 1 tsp. freshly chopped thyme leaves
• Freshly chopped parsely, for serving

Instructions

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 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 bottom of 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.