Removing Meat From The Pan When Making Veal Marsala

Video Transcript

"Hi this is Rich Buccola and today on behalf of Expert Village I am going to show you how to make Veal Marsala. I cook these for about a minute or minute and a half on one side you see they are nice and brown. That is how you want to get them nice and golden brown. You got to cook them a minute and a half on the other side and transfer them to a plate with some paper towels so they can drain. Then like I said before add more butter and some more oil and do your next your next three or four cutlets or whatever you can fit in your pan. Now you know they are done because they are nice and brown on both sides you see it looks beautiful. I transfer them right here just to drain some of that grease or that oil. Look how beautiful these guys are. So what I do right now I see I still have oil in there and the oil is pretty good. But my grandmother always used to say just put a little more butter. So I will throw another thing of butter let that melt down and once that melts down I will do the same with my next cutlets. Come back we will have this ready. We will start chopping up our scallion, our garlic putting that in. We are making Veal Marsala and it is delicious. Come back here on Expert Village."