This classic Italian-American dish features tender veal cutlets simmered in a luxurious sauce made with Marsala wine, earthy mushrooms, and chicken broth. The wine reduces to a glossy, slightly sweet glaze that coats the meat perfectly, while the mushrooms add a deep, savory umami flavor. It is an elegant yet approachable dinner that feels special enough for date night but simple enough for a weeknight treat. The texture is soft and succulent, balanced by the bright acidity of the wine. Serve over creamy polenta, buttered noodles, or mashed potatoes to soak up every drop of the delicious sauce.
Veal Marsala
Description
This classic Italian-American dish features tender veal cutlets simmered in a luxurious sauce made with Marsala wine, earthy mushrooms, and chicken broth. The wine reduces to a glossy, slightly sweet glaze that coats the meat perfectly, while the mushrooms add a deep, savory umami flavor. It is an elegant yet approachable dinner that feels special enough for date night but simple enough for a weeknight treat. The texture is soft and succulent, balanced by the bright acidity of the wine. Serve over creamy polenta, buttered noodles, or mashed potatoes to soak up every drop of the delicious sauce.Ingredients
Directions
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Place 1/4 cup flour in a sturdy plastic bag or shallow dish. Add the pounded veal cutlets and shake or toss to coat evenly. Shake off any excess flour.
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In an electric skillet or large sauté pan, melt 2 tablespoons of butter over medium heat (approx 325ðF (163ðC) if using an electric skillet with controls).
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When the butter is bubbly, add the flour-coated veal strips. Sauté quickly just until all sides are browned and cooked through, about 2-3 minutes per side.
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Sprinkle the veal with salt and pepper. Remove the veal from the skillet and set aside on a plate, keeping warm.
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If using mushrooms, add them to the hot skillet. Sauté until they are limp and have released their moisture, about 3-4 minutes.
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Add the remaining 1 tablespoon of butter and 2 tablespoons of flour to the skillet (and mushrooms, if used). Stir constantly to combine and cook for 1 minute to form a roux.
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Slowly add the Marsala wine and chicken broth, stirring constantly to loosen any browned bits from the bottom of the pan.
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Bring the sauce to a simmer and cook for 2 minutes, stirring constantly, until the sauce thickens slightly.
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Return the veal cutlets to the skillet. Simmer for 1 minute or until the veal is heated through and coated in sauce.
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Serve immediately over hot cooked rice or noodles.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 194.1kcal
- % Daily Value *
- Total Fat 6.8g11%
- Saturated Fat 2.5g13%
- Cholesterol 91.9mg31%
- Sodium 78.3mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 30.6g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth to prevent the veal from drying out.
**Substitutions:** You can substitute veal with thin chicken cutlets or pork tenderloin slices. Dry Marsala wine is preferred for cooking; do not use "cooking wine" which often contains salt and preservatives.
**Tip:** If you do not have an electric skillet, a heavy-bottomed stainless steel or cast-iron skillet works perfectly. Ensure the pan is hot before adding the veal to get a good sear.
