Pan-Seared Veal Cutlets with Mushroom Marsala Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Veal Cutlets with Mushroom Marsala Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Veal Cutlets with Mushroom Marsala Sauce

Savor the delicate flavor of tender veal cutlets paired with a savory mushroom Marsala sauce. This dish features pan-seared 6-ounce veal cutlets, gently cooked with a medley of sautéed mushrooms, shallots, garlic, and fresh thyme, finished with a splash of Marsala wine and low-sodium chicken broth for a silky, rich sauce. Perfectly balanced for a satisfying dinner that doesn’t skimp on flavor.

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NUTRITION

395kcal
Protein
41.4g
Fat
13.5g
Carbs
7.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Veal Cutlets

1 cup sliced Mushrooms

2 tbsp Marsala Wine

1/4 cup Low-Sodium Chicken Broth

1 medium Shallot, minced

1 clove Garlic, minced

2 tsp Olive Oil

3 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the veal cutlets dry with paper towels and season with salt and pepper on both sides.

  • 2

    Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Once hot, add the veal cutlets and sear for about 3-4 minutes per side until golden brown and cooked through. Remove the cutlets from the skillet and set aside, keeping them warm.

  • 3

    In the same skillet, add the remaining 1 teaspoon of olive oil. Sauté the minced shallot and garlic for about 1 minute until fragrant.

  • 4

    Add the sliced mushrooms to the skillet and cook for 3-4 minutes until they begin to soften and release their moisture.

  • 5

    Pour in the Marsala wine and low-sodium chicken broth, stirring to deglaze the pan and lift the flavorful browned bits from the bottom of the skillet.

  • 6

    Add the fresh thyme sprigs and allow the sauce to simmer for about 2-3 minutes until slightly reduced.

  • 7

    Return the veal cutlets to the skillet, spooning some of the sauce and mushrooms over them. Let them warm through for another minute.

  • 8

    Adjust seasoning with additional salt and pepper if needed, then serve immediately, drizzling the rich mushroom Marsala sauce over the veal cutlets.

Pan-Seared Veal Cutlets with Mushroom Marsala Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Veal Cutlets with Mushroom Marsala Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Veal Cutlets with Mushroom Marsala Sauce

Savor the delicate flavor of tender veal cutlets paired with a savory mushroom Marsala sauce. This dish features pan-seared 6-ounce veal cutlets, gently cooked with a medley of sautéed mushrooms, shallots, garlic, and fresh thyme, finished with a splash of Marsala wine and low-sodium chicken broth for a silky, rich sauce. Perfectly balanced for a satisfying dinner that doesn’t skimp on flavor.

NUTRITION

395kcal
Protein
41.4g
Fat
13.5g
Carbs
7.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Veal Cutlets

1 cup sliced Mushrooms

2 tbsp Marsala Wine

1/4 cup Low-Sodium Chicken Broth

1 medium Shallot, minced

1 clove Garlic, minced

2 tsp Olive Oil

3 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the veal cutlets dry with paper towels and season with salt and pepper on both sides.

  • 2

    Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Once hot, add the veal cutlets and sear for about 3-4 minutes per side until golden brown and cooked through. Remove the cutlets from the skillet and set aside, keeping them warm.

  • 3

    In the same skillet, add the remaining 1 teaspoon of olive oil. Sauté the minced shallot and garlic for about 1 minute until fragrant.

  • 4

    Add the sliced mushrooms to the skillet and cook for 3-4 minutes until they begin to soften and release their moisture.

  • 5

    Pour in the Marsala wine and low-sodium chicken broth, stirring to deglaze the pan and lift the flavorful browned bits from the bottom of the skillet.

  • 6

    Add the fresh thyme sprigs and allow the sauce to simmer for about 2-3 minutes until slightly reduced.

  • 7

    Return the veal cutlets to the skillet, spooning some of the sauce and mushrooms over them. Let them warm through for another minute.

  • 8

    Adjust seasoning with additional salt and pepper if needed, then serve immediately, drizzling the rich mushroom Marsala sauce over the veal cutlets.