This classic Veal Marsala features tender, pan-fried veal cutlets topped with creamy provolone cheese and a rich, savory Marsala wine sauce studded with sauted mushrooms. The dish balances the delicate flavor of veal with the earthy notes of mushrooms and the sweet complexity of Marsala wine. Finished with a touch of butter for a silky texture, it is an elegant yet manageable meal perfect for date nights or special family dinners. The quick cooking time ensures the meat remains juicy and flavorful, while the melted cheese adds a comforting richness. Serve with pasta, rice, or crusty bread to soak up the delicious sauce.
Veal Marsala With Provolone (Sallie Austin
Description
This classic Veal Marsala features tender, pan-fried veal cutlets topped with creamy provolone cheese and a rich, savory Marsala wine sauce studded with sauted mushrooms. The dish balances the delicate flavor of veal with the earthy notes of mushrooms and the sweet complexity of Marsala wine. Finished with a touch of butter for a silky texture, it is an elegant yet manageable meal perfect for date nights or special family dinners. The quick cooking time ensures the meat remains juicy and flavorful, while the melted cheese adds a comforting richness. Serve with pasta, rice, or crusty bread to soak up 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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Combine flour, salt, and pepper in a shallow dish.
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Dredge the veal cutlets in the flour mixture, shaking off any excess.
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Heat olive oil and 2 tablespoons of butter in a large frying pan over medium-high heat.
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Cook cutlets until lightly browned on both sides, 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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Add sliced mushrooms to the same pan and cook until tender, adding a little extra butter if needed.
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Pour in Marsala wine and simmer, allowing the sauce to reduce by about half.
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Lower the heat under the frying pan to very low, or place the pan in a larger pan of hot water to keep warm without boiling.
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Whisk in the cold cubed butter, one tablespoon at a time, waiting until each addition is fully incorporated before adding the next.
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Remove the sauce from the heat immediately once the butter is incorporated to prevent separation.
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Preheat the broiler.
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Place a slice of Provolone cheese on each veal cutlet.
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Broil the cutlets until the cheese is bubbly and just starting to brown.
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Serve the veal cutlets immediately, spooning the Marsala mushroom sauce over the top or alongside.
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.
