Veal Marsala

• 8 oz veal cutlets, pounded thin
• 1/2 cup all-purpose flour
• 2 tbsp olive oil
• 4 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup Marsala wine
• 1/2 cup chicken stock
• 2 tbsp unsalted butter
• Salt, to taste
• Black pepper, to taste
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Dredge veal cutlets in flour, shaking off excess.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add veal and cook until golden brown, about 2-3 minutes per side. Remove and set aside.
3. 3 In the same skillet, sauté mushrooms and garlic until mushrooms are tender.
4. 4 Deglaze the pan with Marsala wine, scraping up any browned bits.
5. 5 Add chicken stock and bring to a simmer. Return veal to the skillet, reduce heat, and cook for 10 minutes.
6. 6 Stir in butter until melted and sauce is glossy.
7. 7 Season with salt and pepper to taste.
8. 8 Serve veal topped with sauce and garnished with parsley.

Equipment

• Large skillet
• Tongs

Variations

• Substitute chicken cutlets for a poultry twist.
• Add a splash of cream for an even silkier sauce.

Substitutions

• If Marsala wine isn't available, use a dry sherry.
• Use porcini mushrooms for an earthy flavor boost.

Pairings

• A glass of Chianti Classico complements this dish beautifully.
• Finish the meal with a slice of tiramisu.

Nutrition

Tips

• For a richer flavor, use veal stock instead of chicken stock.
• Ensure veal is patted dry before dredging for a better sear.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating gently on the stovetop.

Serving Suggestions

• Serve with creamy mashed potatoes or a side of spaghetti.
• Pair with a crisp green salad for a balanced meal.

FAQ