veal marsala recipe
The Best veal marsala recipe
I love how versatile this recipe is. Itās not too heavy, but itās not too light eitherāitās that perfect balance of richness and brightness that makes it feel indulgent without being too much. The wine in the sauce gives it that elegant touch, and the mushrooms add a little earthiness that ties everything together. My kids will eat it every time because itās got that little something extra that makes it feel like a treat, even if itās just for dinner. And honestly? Itās also pretty good for you. Veal is leaner than beef, and the mushrooms are packed with fiber and vitamins. The wine in the sauce adds antioxidants, and the herbs keep it fresh. Itās not some sad, greasy dishāitās a meal thatās as good for your body as it is for your soul. Plus, itās easy to make ahead and reheat, so you can plan for a busy week and still have something delicious waiting for you. My kids will even let me say itās āalmost dinnerā if Iām running late, and theyāll eat it without complaint. Itās that kind of dish.
Veal Marsala
A classic Italian dish featuring tender veal cutlets simmered in a rich Marsala wine sauce with mushrooms and herbs. This recipe is a must-try for any occasion.
š„Ingredients
- 2 veal cutlets (about 6 oz each)
- 2 tbsp all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- Salt and pepper to taste
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 8 oz mushrooms (cremini or white), sliced
- 1 cup Marsala wine
- 1 cup beef broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1 tbsp fresh parsley, chopped
šØāš³Directions
-
1
Preheat oven to 400Ā°F (200Ā°C). Pat veal cutlets dry with paper towels and season both sides with salt and pepper. -
2
In a shallow dish, whisk together flour, eggs, and breadcrumbs to create a batter. Dip each veal cutlet into the batter, coating evenly on both sides. Place on a baking sheet and bake for 10-12 minutes or until golden brown. -
3
While veal is baking, heat butter and oil in a large skillet over medium heat. Add onions and cook until softened (about 5 minutes). Add garlic and mushrooms, cooking until mushrooms release their moisture and begin to brown (5-7 minutes). -
4
Pour in Marsala wine and let it simmer for 2-3 minutes until reduced by half. Add beef broth, thyme, rosemary, salt, and pepper. Simmer for 5 minutes. -
5
Remove veal cutlets from the oven and place them in the skillet with the sauce. Pour in heavy cream and simmer for another 5-7 minutes until the sauce thickens slightly. -
6
Remove skillet from heat, stir in chopped parsley, and let it rest for 2 minutes before serving. Garnish with additional parsley if desired.
š§Equipment
- Veal cutting board or kitchen knife
- Mixing bowls
- Food processor or mortar and pestle
- Large skillet or pan
- Oven (for optional baking)
- Slotted spoon
- Wooden spoon
šNutrition Facts (per serving)
šNotes
- For extra richness, add a splash of truffle oil to the sauce.
- Substitute veal with chicken or pork if preferred.
- Ensure your Marsala wine is dry for a balanced flavor.
- Make sure mushrooms are well drained before adding to the pan.
Watch Video Of How Veal Marsala Works
ā Frequently Asked Questions About Veal Marsala
What is the origin of the Veal Marsala recipe?
Veal Marsala originated in Italy, specifically in the Emilia-Romagna region, where it became a beloved dish in the early 20th century. The name āMarsalaā comes from the Sicilian wine of the same name, which is traditionally used in the recipe. The dish was created as a way to use up Marsala wine, which was often left over after other wine-making processes.
Why is Marsala wine used in this recipe?
Marsala wine is used because of its rich, slightly sweet, and robust flavor profile that complements the tender veal. It adds depth and complexity to the sauce, balancing the richness of the meat. Additionally, the wineās natural acidity helps to tenderize the veal and cuts through the fat, making the dish more flavorful and well-rounded.
How do I choose the right cut of veal for Veal Marsala?
For Veal Marsala, the best cuts are veal shanks, leg, or shoulder, as they are well-marbled and develop rich flavor when slow-cooked. Smaller, boneless cuts like veal chops or tenderloin can also work, but they may require shorter cooking times to avoid overcooking. Ensure the veal is fresh and aged (at least 14 days) for the best texture.
What are the key steps to ensure the sauce thickens properly?
To achieve a velvety sauce, follow these steps:
1. Deglaze the pan thoroughly with Marsala wine after browning the veal to extract flavors.
2. Simmer the sauce on low heat, stirring occasionally, until it reduces by half.
3. Add a splash of beef broth (or water) to prevent sticking, then simmer further until thickened.
4. Finish with a touch of butter or cream (optional) to emulsify the sauce smoothly.
5. Season with salt and pepper just before servingāover-seasoning can make the sauce too salty.
Can I substitute Marsala wine with another red wine, and if so, which ones work best?
Yes, you can substitute Marsala wine, but choose a full-bodied red wine with good acidity and depth. The best alternatives include:
ā Chianti (Sangiovese-based)
ā Barbera (medium-bodied, fruity)
ā Aglianico (bold, tannic)
ā Cabernet Sauvignon (if using a slightly sweeter or fortified option)
Avoid light or dry winesāopt for something with residual sweetness or body to mimic Marsalaās richness. Always reduce the wine before adding it to the pan to concentrate flavors.
