Veal Marsala Recipe

Introduction

Veal Marsala is a classic Italian dish that features tender veal cutlets simmered in a rich mushroom and Marsala wine sauce. This elegant yet approachable recipe is perfect for a special dinner or a comforting weekend meal.

Ingredients

• 8 veal cutlets
• Salt and pepper, to taste
• 1/3 cup all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 1/2 cups sliced cremini mushrooms
• 3 cloves garlic, finely chopped
• 1/2 cup dry Marsala wine
• 1 1/3 cups low-sodium chicken stock
• 1/4 cup heavy cream
• Fresh parsley, chopped (optional garnish)

Instructions

1. Step 1: Sprinkle the veal cutlets with salt and pepper to taste. Place the flour on a shallow plate and dredge each cutlet in the flour, shaking off any excess.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Sear the veal cutlets for about 1 minute per side, until golden and almost cooked through. Remove the cutlets and set aside.
3. Step 3: Reduce the heat to medium and add the butter to the skillet. Add the sliced cremini mushrooms and cook for 5 to 7 minutes, stirring occasionally, until they release their moisture and start to brown.
4. Step 4: Add the chopped garlic to the mushrooms and cook for 1 minute until fragrant. Pour in the Marsala wine to deglaze the pan, scraping up any browned bits. Let the wine simmer until it reduces by half.
5. Step 5: Stir in the chicken stock and allow the sauce to simmer for another 5 to 7 minutes until it thickens slightly. Mix in the heavy cream.
6. Step 6: Return the veal cutlets to the skillet, spooning the sauce over them. Warm the cutlets through in the sauce for a few minutes.
7. Step 7: Sprinkle with fresh chopped parsley before serving. Enjoy your meal while hot.

Tips & Variations

• For a lighter version, substitute half-and-half for the heavy cream or omit the cream entirely.
• Use button mushrooms if cremini are unavailable, but cremini add a richer flavor.
• To make the dish gluten-free, use a gluten-free flour blend or cornstarch for dredging.
• Serve with mashed potatoes, polenta, or buttered pasta to soak up the delicious sauce.

Storage

Store leftover Veal Marsala in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of chicken stock or water if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken instead of veal?

Yes, chicken cutlets can be substituted for veal. Cook them the same way, adjusting the cooking time as needed to ensure they are cooked through.

What is Marsala wine?

Marsala is a fortified wine from Sicily, Italy, known for its rich and slightly sweet flavor. It adds depth to sauces but can be substituted with dry sherry or a dry white wine in a pinch.

Veal Marsala Recipe

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• Author: lilan
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Veal Marsala is a classic Italian-American dish featuring tender veal cutlets sautéed to golden perfection and served with a rich, savory Marsala wine and mushroom sauce. This recipe combines the earthy flavors of cremini mushrooms with the sweet depth of Marsala wine, finished with a touch of cream for a luscious sauce. Perfect for an elegant dinner or special occasion.

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Ingredients

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Main Ingredients

• 8 veal cutlets
• Salt and pepper, to taste
• 1/3 cup all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 1/2 cups sliced cremini mushrooms
• 3 cloves garlic, finely chopped
• 1/2 cup dry Marsala wine
• 1 1/3 cups low-sodium chicken stock
• 1/4 cup heavy cream
• Fresh parsley, chopped (for optional garnish)

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Instructions

1. Dredge Veal: Sprinkle both sides of the veal cutlets with salt and pepper. Place the flour on a shallow plate and dredge each cutlet in the flour, making sure to shake off any excess flour.
2. Sear Veal: Heat the olive oil in a large skillet over medium-high heat. Sear the veal cutlets for about 1 minute on each side until they turn golden brown and are nearly cooked. Remove the cutlets from the skillet and set them aside.
3. Sauté Mushrooms: Reduce the heat to medium and add the butter to the same skillet. Once melted, add the sliced cremini mushrooms and cook for 5 to 7 minutes, until they release their moisture and begin to brown.
4. Deglaze Pan: Add the finely chopped garlic to the mushrooms and cook for 1 minute until fragrant. Pour in the dry Marsala wine to deglaze the pan, scraping up any flavorful browned bits stuck to the skillet. Allow the wine to simmer and reduce by half, concentrating the flavor.
5. Simmer Sauce: Stir in the low-sodium chicken stock and continue to simmer the sauce for another 5 to 7 minutes until it slightly thickens. Mix in the heavy cream for richness. Return the veal cutlets to the skillet and warm them through in the sauce, allowing the flavors to meld.
6. Garnish: Sprinkle fresh chopped parsley over the dish before serving. Serve hot and enjoy the comforting, flavorful veal marsala.

Notes

• Use dry Marsala wine for a balanced, authentic flavor; sweet Marsala will make the sauce too sugary.
• To make the dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend for dredging.
• Ensure the mushrooms are well browned for the best depth of flavor in the sauce.
• You can substitute cremini mushrooms with button mushrooms or shiitake for variation.
• Serve with mashed potatoes, pasta, or a side of sautéed greens for a complete meal.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Italian-American

Keywords: Veal Marsala, Veal Cutlets, Marsala Wine Sauce, Mushroom Sauce, Italian Cooking, Classic Italian Recipe