Veal Marsala
This classic Italian Veal Marsala has incredible flavor. In less than 30 minutes, you can serve and enjoy this tasty dish.
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
Footnote: I use a large portobello and the rest are cremini mushrooms.