This elegant Veal Marsala with Provolone transforms simple cutlets into a restaurant-quality dinner. The veal is pounded thin, dredged, and pan-fried to a golden crisp before being finished under the broiler with savory provolone cheese. The star of the dish is the rich Marsala wine sauce, infused with fresh sautéed mushrooms and finished with cold butter for a silky, glossy texture. It offers a delightful contrast between the tender, cheesy meat and the earthy, wine-infused sauce. Perfect for date nights or special weekend dinners, this dish brings authentic Italian flavors to your table without requiring hours of prep. Serve over mashed potatoes or pasta to soak up every drop of the delicious sauce.
Veal Marsala With Provolone
Description
This elegant Veal Marsala with Provolone transforms simple cutlets into a restaurant-quality dinner. The veal is pounded thin, dredged, and pan-fried to a golden crisp before being finished under the broiler with savory provolone cheese. The star of the dish is the rich Marsala wine sauce, infused with fresh saut&# 195;©ed mushrooms and finished with cold butter for a silky, glossy texture. It offers a delightful contrast between the tender, cheesy meat and the earthy, wine-infused sauce. Perfect for date nights or special weekend dinners, this dish brings authentic Italian flavors to your table without requiring hours of prep. Serve over mashed potatoes or pasta to soak up every drop of the delicious sauce.Ingredients
Directions
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Place veal cutlets between sheets of waxed paper or plastic wrap and pound until about 1/4 inch thick.
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Season the pounded cutlets with salt and pepper.
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Combine flour and additional salt & pepper in a shallow dish.
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Dredge the seasoned cutlets in the flour mixture, shaking off any excess.
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Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large frying pan over medium-high heat.
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Cook the cutlets in the pan until lightly browned, about 2-3 minutes per side.
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Remove cutlets from the pan and place them on a broiler-safe platter or pan.
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In the same frying pan, add the sliced mushrooms and cook until tender, adding a little more butter if the pan is dry.
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Pour the Marsala wine into the pan with the mushrooms and bring to a simmer.
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Reduce the sauce by simmering until it is cut down to about half of its original volume.
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Pre-heat the oven broiler while the sauce reduces.
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Lower the heat under the sauce pan to very low, or place the pan in a larger pan of hot water to maintain gentle warmth.
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Whisk in the cold butter, 1 tablespoon at a time, allowing each addition to fully incorporate before adding the next.
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Remove the sauce from the heat immediately once the butter is incorporated.
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Place a slice of provolone cheese on top of each cutlet.
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Broil the cutlets until the cheese bubbles and just begins to brown.
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Serve the cutlets immediately, spooning the warm Marsala mushroom sauce alongside or over the top.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 388.2kcal
- % Daily Value *
- Total Fat 13.6g21%
- Saturated Fat 5.0g25%
- Cholesterol 183.9mg62%
- Sodium 156.6mg7%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 61.3g123%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
