Ingredients

Method

Season the veal cutlets with salt and black pepper.

Dredge each cutlet in the all-purpose flour, shaking off any excess.

In a large skillet, heat the olive oil over medium-high heat.

Add the veal cutlets to the skillet and cook for 2-3 minutes per side, or until golden brown and cooked through. Transfer the cooked cutlets to a plate and cover with foil to keep warm.

In the same skillet, add the sliced mushrooms and cook until they release their moisture and become tender, about 5-7 minutes.

Add the Marsala wine to the skillet, scraping up any browned bits from the bottom of the pan.

Cook the wine for 2-3 minutes, allowing it to reduce slightly.

Stir in the chicken broth and bring the mixture to a simmer. Cook for an additional 5-7 minutes, until the sauce thickens.

Return the veal cutlets to the skillet, spooning the sauce and mushrooms over the top.

Add the unsalted butter to the skillet, swirling it into the sauce until melted.

Sprinkle the Veal Marsala with chopped fresh parsley.

Serve the Veal Marsala hot, accompanied by your choice of side dishes, such as buttered pasta, risotto, or roasted vegetables.