Table of Contents
Veal Marsala is a classic Italian dish known for its rich flavors and elegant presentation. Perfect for special occasions, this dish combines tender veal cutlets with a savory mushroom and Marsala wine sauce that is both flavorful and sophisticated.
Ingredients Needed
- 4 veal cutlets, pounded thin
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 4 ounces mushrooms, sliced
- 1/2 cup Marsala wine
- 1 cup chicken broth
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
Preparation Steps
Start by seasoning the veal cutlets with salt and pepper. Lightly dredge each cutlet in flour, shaking off any excess. Heat olive oil in a large skillet over medium-high heat. Add the veal and cook until golden brown on both sides, about 3-4 minutes per side. Remove the veal and set aside.
In the same skillet, add sliced mushrooms and sauté until they are tender and browned. Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer and reduce by half, concentrating the flavors.
Add chicken broth to the skillet and bring to a gentle simmer. Return the veal to the pan, spooning some sauce over each piece. Cover and cook for an additional 10 minutes, or until the veal is cooked through and tender. Finish by stirring in butter for a glossy, rich sauce.
Serving Suggestions
Garnish the Veal Marsala with chopped fresh parsley. Serve hot, accompanied by creamy mashed potatoes, buttery pasta, or a side of roasted vegetables. A glass of extra Marsala wine complements this dish beautifully.
Tips for Perfect Veal Marsala
- Use thin veal cutlets for quick and even cooking.
- Do not overcook the veal to keep it tender.
- Choose a good quality Marsala wine for the best flavor.
- Allow the sauce to reduce sufficiently for a rich taste.