Veal Marsala

by | Dec 28, 2020 | Recipes

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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
  • Salt
  • Pepper
  • 1 pound veal cutlets (thin)
  • olive oil
  • butter
  • 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)

Directions

  1. 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.)
  2. 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.
  3. 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.
  4. Remove the veal from pan and arrange the cutlets on an oven-safe platter and put in 200 degree F oven to keep warm.
  5. Place the skillet back over medium heat and melt some butter, add some flour to make a roux.
  6. Stir in chicken broth and Marsala wine and increase the heat to high and cook until liquid is reduced by about half.
  7. 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.
  8. Serve.

I have no idea what the nutritional information is, but the recipe serves two people.

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