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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
