jacques' veal ~or~ chicken marsala
A dear friends' dad worked in Europe much of his life and he retired to Geneva, Switzerland. He was the most wonderful cook and attended the Cordon Bleu Cooking School, where he received his blue sash. When visiting my friend over twenty years ago, he made this most delicious meal. It was simple, straightforward and delicious! I have tweaked it slightly for our taste, but it has always been a lip-smacking winner!
No Image
prep time
5 Min
cook time
25 Min
method
Stove Top
yield
3-6 serving(s)
Ingredients
- 6 - veal cutlets ~or~ 3 boneless, skinless chicken breasts, pounded on both sides to 1/2 " thick, cut these in half
- - flour
- - salt & pepper to taste
- 1/4 cup olive oil
- 4 cloves garlic
- 1 - small onion
- 8 ounces mushrooms
- 1 cup sweet marsala wine
- 1/2 cup beef broth
How To Make jacques' veal ~or~ chicken marsala
-
Step 1Dust cutlets with flour & season with salt and pepper. Brown in hot fry with olive oil 2-3 minutes per side & set aside.
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Step 2Saute garlic and onion in oil until lightly brown. Add mushrooms & simmer for 3-4 minutes. Add broth and wine. Stir and start to cook sauce down.
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Step 3Return meat to pan & cook 3-4 minutes; turn and cook another 2-3. Taste & add salt and pepper to taste. Serve meat w/ sauce (I usually serve w/ a buttered linguine & green salad.) (**I have also used turkey cutlets for this recipe.) Mangia!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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