This tender cutlets are caramelized inMarsala’s smoky flavor. This rich dish would be well complementedby serving it simply alongside buttered pasta and steamed vegetables.
Recipe: Veal Marsala
2 (8-ounce) veal cutlets, halved
Place veal slices well apart between twopieces of plastic wrap; pound slices until they are large andthin. Lightly dredge veal with flour, shaking off any excess;set aside.
In a nonstick skillet, heat oil over medium-highheat; lightly brown one side of veal cutlets, about 1 minute,sprinkle with pepper, then brown other side, again for about1 minute.
Remove cutlets to a warm serving platter.Add butter to the same pan and saut shallots and mushroomsuntil shallots are soft, about 5 minutes; add wine and chickenstock to pan.
Increase heat and boil rapidly, scrapingthe bottom, until liquid is slightly reduced, about 3 minutes.Spoon over top of cutlets, sprinkle with parsley, and serve immediately.
1 1/2 tablespoons all-purpose flour
2 1/2 tablespoons olive oil
1/4 teaspoon ground black pepper
2 teaspoons butter
3 shallots, chopped
8 large mushrooms, trimmed and thinly sliced
1/3 cup marsala or red wine
1/3 cup chicken stock or broth
1/3 cup chopped fresh flat-leaf parsley
Makes 4 servings.
Chicken Marsala The original, classic, simple recipe from Marsala, SicilyIf the Veal Marsala recipe was useful and interesting, you can share it with your friends or leave a comment.
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