My wife loves Veal Marsala. Since she’s what I call a ‘limited’ eater, I tend to make it a few times a month. I do the majority of the cooking and I like really good food, that’s easy & quick to make. Prior to the pandemic, we ate out 3 or 4 times a week. Now we pickup from our favorite restaurants a couple of times a week, but for the most part, I’m cooking.
Usually when I make a dish, I google a recipe, choose the one I like, and alter it to my needs. The basis of this dish is a recipe I found at the Spruce Eats. I always add a green vegetable and a starch. In the image above I’m using asparagus and crispy air-fried potatoes. The mushrooms are a blend of shitake, oyster, button, and portabella.
Veal Marsala Ingredients
- 1/4 cup unbleached all-purpose flour
- 1 pound veal cutlets (thin)
- olive oil
- 4 cloves of garlic (minced)
- 2 cups sliced mushrooms (I use shitake and baby portabella)
- 1/2 cup low-sodium chicken broth
- 1 cup Marsala Wine
- 1 tbsp lemon juice
- Green vegetable (I use asparagus or spinach)
- Starch (pasta, rice, potatoes)
- Get all your ingredients together, preheat oven to 200 degrees F, and pound your veal. (If you need a knife to cut veal cutlets, you didn’t pound them enough.)
- Over medium-high heat, sauté mushrooms and garlic in a little butter and olive oil until soft and fragrant. Then set aside on a small plate.
- Season the veal cutlets with salt and pepper then dredge in flour. Cook in butter and olive oil on medium-high heat for 2 to 3 minutes, turning once.
- Remove the veal from pan and arrange the cutlets on an oven-safe platter and put in 200 degree F oven to keep warm.
- Place the skillet back over medium heat and melt some butter, add some flour to make a roux.
- Stir in chicken broth and Marsala wine and increase the heat to high and cook until liquid is reduced by about half.
- Stir the mushroom mixture and add lemon juice. Taste and add salt and pepper, as needed. Add the veal back to the skillet and the vegetable.
I have no idea what the nutritional information is, but the recipe serves two people.