Andrew Zimmern Cooks: Veal Marsala

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.

Trim excess fat from the veal chops if necessary.

Use a meat mallet to spread out the veal chops without tenderizing them.

Season flour with salt and pepper and set aside.

Heat half a stick of butter in a pan over high heat.

Add one veal chop to one side of the pan and the other chop to the other side to brown them.

Add sage, rosemary, and garlic cloves (in their paper) to the pan to flavor the butter.

Check the color of the chops for a beautiful nut brown.

Remove the chops from the pan and let them rest, then remove the garlic.

Add shallots to the pan to start the sauce base.

Add cremini, oyster, and nametakis mushrooms to the pan and sauté until browned, ensuring not to burn them.

Add marsala wine to the pan and let it reduce to pull flavors from the mushrooms.

Once the pan is nearly dry, add chicken stock and let it come together.

Return the veal chops to the pan along with a tablespoon of chopped juice and rosemary bits.

Whisk in a little butter to tighten the sauce and add lemon zest.

Serve the veal chops with the marsala sauce, scattered mushrooms, and a sprinkle of sea salt.

Garnish with fried sage leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens