In this version of Veal Marsala, the veal (which has been tenderized) is cooked over a high heat until it is golden brown. Then the cooking is completed with a lovely mushroom Marsala sauce.
Even though I purchase good cuts of veal, I always have them put through the tenderizer, once or twice. The Veal Marsala will just melt in your mouth.
Veal Marsala is lovely when served with Roasted Vegetables and fresh Spaetzle or buttered egg noodles.
Veal Marsala
Print recipe| Serves | 4 |
| Inspiration | Mario Batali |
Ingredients
- 4 - 5 Medium to large veal cutlets (that have been put through the tenderizer once or twice)
- 1/3 cup all purpose flour
- 6 - 8 Tbsp olive oil (depending on the size of the frying pan)
- 1/2 Tsp salt
- good grinding of pepper
- 1/2lb sliced cremini mushrooms
- 1 cup Marsala wine
- 2 Tbsp cold unsalted butter
- 1/2 Tsp dried thyme or 1 tbsp fresh thyme leaves
Directions
| In a medium sized frying pan, heat the olive oil over medium heat until almost smoking. | |
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Season the flour with salt and pepper and place in a shallow dish (such as a rimmed soup bowl). Put each veal piece in the flour one at a time and turn over to completely cover with flour. Add to the pan and saute, turning once, until golden brown on both sides, about 2 minutes per side. Remove the veal to a side plate.  | |
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Add the mushrooms to the pan and saute until they are lightly browned and the juices have evaporated. Add the Marsala, bring to a boil, and reduce by one third. Add the cold butter and replace the veal in the pan. Bring just to a boil, reduce the heat, and simmer for 5 to 6 minutes. Stir in the thyme and check the sauce for seasoning.  | |
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Drizzle the mushroom sauce over the veal and serve.  | |