How to Make Veal Marsala & Roasted Brussels Sprouts

Marsala wine

💰Cheaper: sherry

Sherry provides a similar flavor profile at a lower cost.

veal cutlets

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is a leaner option, while pork is often less expensive.

Wash the Brussels sprouts and remove any loose leaves.

Trim the tips off the Brussels sprouts and split them in half.

Place the Brussels sprouts on a baking dish, face down.

Drizzle about 1/3 cup of olive oil over the Brussels sprouts.

Sprinkle maple syrup and pepper over the Brussels sprouts.

Roast the Brussels sprouts in the oven at 400°F for 45 minutes, flipping them after 20 minutes.

Heat oil in a pan for browning the veal scaloppini.

Dredge the veal in flour before adding it to the pan.

Brown the veal for about 1.5 minutes on each side without fully cooking it.

Remove the veal from the pan and add garlic and Portobello mushrooms.

Cook the garlic and mushrooms until they soften and release their moisture.

Add a little chicken stock to the pan to deglaze and scrape up any bits stuck to the bottom.

Add onions to the sauce for additional flavor and let it reduce.

Return the veal to the pan and let it cook briefly in the sauce until heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens