Italian Veal Marsala With mushrooms served in a blue pot Recipe
Italian Veal Marsala is a classic Italian-American dish made with tender veal cutlets cooked in a rich Marsala wine sauce with mushrooms, creating a flavorful and elegant meal that is perfect for special occasions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main dishes
- Method: Sauté, Simmer
- Cuisine: Italian
- Diet: Halal
Ingredients
Veal Cutlets:
- 1 pound veal cutlets, thinly sliced
- 1/2 cup all-purpose flour
- Salt and pepper, to taste
Mushroom Marsala Sauce:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup sliced mushrooms (cremini or porcini)
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1 cup Marsala wine
- 1 cup chicken broth
- 1/2 cup heavy cream (optional)
Garnish:
- Fresh parsley, for garnish
Instructions
- Prepare Veal: Season veal cutlets with salt and pepper. Dredge in flour, shaking off excess.
- Sauté Veal: Cook veal cutlets in olive oil and butter until golden brown. Remove and set aside.
- Cook Vegetables: Sauté mushrooms, garlic, and shallots until softened.
- Make Sauce: Add Marsala wine, chicken broth, and optional cream. Simmer until thickened.
- Combine: Return veal to the pan, spoon sauce over them, and cook to heat through.
- Serve: Garnish with parsley and serve.
Notes
- For a creamier sauce, add a splash of heavy cream after reducing the wine.
- You can substitute veal with chicken or beef cutlets if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Fat: 15g
- Carbohydrates: 10g
- Protein: 40g
