VEAL MARSALA | Just A Pinch Recipes

Ingredients

• 4 large veal cutlets (about 1 1/2 lbs.), pound it down
• 2 tablespoon(s) unbleached all-purpose flour, or as needed
• 1/8 teaspoon(s) smoked paprika
• 1/4 teaspoon(s) ground himalayan sea salt, or to taste
• 1/2 teaspoon(s) freshly ground black pepper, or to taste and divided (i always use mixed peppercorns)
• 2 tablespoon(s) olive oil
• 3 tablespoon(s) butter, divided
• 3 cup(s) assorted mushrooms, sliced
• 2 tablespoon(s) shallot, finely chopped
• 2 large cloves garlic, pressed
• 1/2 cup(s) marsala wine
• 1/2 cup(s) low-sodium chicken broth
• 1/4 cup(s) 35% heavy cream
• 1/2 teaspoon(s) dried rosemary, chopped
• 1/2 teaspoon(s) dried thyme leaves, chopped
• 1/2 tablespoon(s) fresh chopped parsley, for garnish
• ## FETTUCCINE
• 9 ounce(s) (250 g.) fettuccine, cooked according to package directions (substitute egg noodles)
• 2 tablespoon(s) butter
• 1/2 cup(s) parmesan cheese, grated
• 1 tablespoon(s) fresh chopped parsley