Veal Marsala | A Classic Italian Dish Anyone Can Make

I first had this dish as a kid in a diner here in New Jersey – from the start, I was hooked! The secret to this classic Italian-American dish is the sauce . Veal Marsala is the marriage of thin veal cutlets and a rich, savory sauce made with Marsala wine and mushrooms. It can also be made with chicken or pork. This recipe is easier than you think and is a great dinner any day of the week.

=== 🍽🍸🥩 RECIPE ===
2 pounds (907 g) veal cutlets
Kosher salt
Freshly ground black pepper
All purpose flour
1 tablespoon extra-virgin olive oil
3 tablespoons butter
1 shallot, chopped finely
8 ounces (56 g) mushrooms, sliced
2 cloves garlic, minced
3/4 cup (177 ml) dry marsala wine
3/4 cup (177 ml) low-sodium beef broth
1/2 cup (118 ml) heavy cream
2 teaspoons freshly chopped rosemary
1 teaspoon fresh thyme leaves
Freshly chopped parsley, for serving

Season the flour with salt and pepper. In a large skillet over medium heat, heat oil. Once the oil is hot, dredge the cutlets in the flour. Cook veal until golden, about 1 minute per side. Remove from pan and keep warm on a plate.

To same skillet over medium heat, melt butter. Add shallots and mushrooms and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Season with salt and pepper. Add wine and broth and scrape up any bits off bottom of pan. Bring to a boil and reduce heat and let simmer until reduced by half. Add heavy cream, rosemary, and thyme and return to a simmer.

Return veal to skillet and spoon sauce over. Continue to simmer until heated through, no more than 2 minutes. Garnish with parsley before serving.

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