Veal Marsala
If I try to be as objective as possible and pick my top 3 favorite cuisines, they are Italian, French and Indian. From comfort food to classy & elegant with a gorgeous combination of flavors and ingredients, they all deliver. Let’s take Italian for example… There is a nice selection of dishes to choose from like Bruschetta, Insalata Caprese, Spaghetti with Meatballs, Risotto, Polenta, Fettuccine Alfredo, Pork Braciole, Lasagna, Pizza, Ragù, Gnocchi, Penne all’ Arrabbiata, Tiramisu, Gelato, Torrone, and many more.
I love veal and there are a few amazing Italian dishes I enjoy making including Ossobuco, Veal Saltimbocca, Cotoletto alla Milanese, Veal Piccata, Veal Florentine and this one… my Veal Marsala!
This classic Italian recipe is so fabulous! With just a few ingredients, this dish can be ready in less than 30 minutes! I’m serious… it’s that quick and easy! It’s the perfect meal to have on weeknights but it’s also very elegant to serve for your next dinner party. With a nice creamy mushroom sauce, this is definitely a must try!
Veal comes from young calves and with a delicate flavor, the meat is more tender than beef as their muscles are undeveloped. To properly serve Veal Marsala, the meat has to be pounded. Before tenderizing the meat, make sure to remove any fat or silver skin. Where I buy mine, the meat is always nice so I don’t have to do any of that or very little. Why pounding?, you ask. It breaks down the protein fibers in the meat therefore making the meat more tender.
After pounding, the cutlets are dredged with seasoned flour. It’s important to do this step just before cooking them as we don’t want the moisture to absorb the flour. Also it’s important to shake any excess flour off to prevent the coating from turning pasty or gummy. When it comes to the sauce, I use a mix of mushrooms like Portobello and cremini.
Veal Marsala can be paired with spätzle, egg noodles, mashed potatoes as well as risotto or rice. I prefer it with fettuccine. After the noodles are cooked and drained, I add butter and Parmesan cheese, stir well, add some fresh chopped parsley and place it in warm serving plates. I top it with my meat and spoon the sauce over… yummy!
Veal Marsala is a popular item in most Italian restaurants but now with this recipe, you can enjoy it in the comfort of your own home. Although the preferred meat is veal, you can always substitute chicken breasts or boneless pork…
Bon Appétit!
Check out these other delicious comfort food recipes…
– Beef Stroganoff
– 3 Cheese Chicken Parmesan
– Pork Schnitzel
– Pastitsio
– Fettuccine alle Vongole – Clam Fettuccine
– Chicken Française
and for even more beef recipes, click on this link… Recipe Category • Beef
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Veal Marsala
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Ingredients
- 4 veal cutlets (about 1 1/2 lbs.), pound it down
- 2 tbsp. unbleached all-purpose flour, or as needed
- 1/8 tsp. smoked paprika
- 1/4 tsp. ground Himalayan sea salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste and divided (I always use mixed peppercorns)
- 2 tbsp. olive oil tips & tricks
- 3 tbsp. butter, divided
- 3 cups assorted mushrooms, sliced Footnote
- 2 tbsp. shallot, finely chopped
- 2 large cloves garlic, pressed
- 1/2 cup Marsala wine
- 1/2 cup low-sodium chicken broth
- 1/4 cup 35% heavy cream
- 1/2 tsp. dried rosemary, chopped
- 1/2 tsp. dried thyme leaves, chopped
- 1/2 tbsp. fresh chopped parsley, for garnish tips & tricks
FETTUCCINE
- 9 ounces (250 g.) fettuccine, cooked according to package directions (substitute egg noodles) see Recipe
- 2 tbsp. butter
- 1/2 cup Parmesan cheese, grated
- 1 tbsp. fresh chopped parsley tips & tricks
Directions
- Preheat oven to 170ºF
- Season the flour with paprika, salt, and pepper; stir to combine and set aside. Just before cooking, dredge the cutlets on both sides with flour and shake to remove any excess.
- In a large skillet over medium-high heat, add oil and 1 tbsp. butter. When it gets hot, add veal and cook until golden, about 1 to 1 ½ minutes per side. Place them on a baking sheet and transfer to the preheated oven to keep them warm.
- Reduce the heat to medium and add the remaining 2 tbsp. butter to the skillet before adding the mushrooms; season with pepper. Cook until soft, 5 minutes. Add shallots and garlic; sauté for only one minute.
- Add Marsala wine and broth, scraping the bottom of the pan to dislodge any brown bits. Increase the heat to medium-high and bring the mixture to a boil. Return the heat to medium and cook until the liquid is reduced by half, about 5 minutes.
- Add heavy cream, rosemary and thyme; stir well. Return the cutlets to the skillet and spoon the sauce over; cook for 2 minutes. When serving, sprinkle on fresh chopped parsley. Serve with linguine or fettuccine
FETTUCCINE
- After the noodles are cooked and drained, add some butter and a ¼ cup of Parmesan cheese. Stir well before adding the remaining ¼ cup of cheese and some fresh chopped parsley.
Notes
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