Veal Marsala from Carraba's

Wednesday, January 11, 2007


3 2oz veal cutlets
1oz finely chopped onion
3oz sauteed mushrooms
1/2 oz julienne prosciutto
2oz marsala wine
1oz unsalted butter
kosher salt
freshly ground black pepper
clarified butter


  • Pound veal to an even thickness, about ¼ inch.
  • Season both sides with salt and black pepper and lightly dredge in flour. Shake off excess.
  • Heat clarified butter in sautee pan until almost smoking. Add veal and onions to pan.
  • When veal is nicely browned on one side, about one minute, turn and add mushrooms and prosciutto. Cook for another 30 seconds until mushrooms are heated and deglaze with marsala.
  • Remove from heat and allow to reduce by half.
  • When wine is reduced, add unsalted butter and stir until completely incorporated. Do not return to heat or the sauce will break.
  • Remove veal from pan and arrange on plate. Spoon sauce, including mushrooms and prosciutto over veal.
  • Serve immediately.