How to make Veal Marsala - Strauss Free Raised Veal

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.

Start with 6 oz of veal.

Lightly dust the veal with flour, being careful not to use too much to avoid burning in the oil.

Heat olive oil until it's hot but not too hot to prevent burning the veal.

Sear the veal on one side for about 1-2 minutes until it has a nice color.

Add 1 cup of sliced mushrooms, minced garlic, and minced onion to the pan.

Add soy sauce, dry oregano, and fresh chopped parsley to the mixture.

Use clarified butter to caramelize the mushrooms in the pan.

Quarter the mushrooms or leave them whole as preferred.

Add grated Parmesan cheese and sweet Marsala wine to the pan.

Add a little tomato for color and flavor enhancement.

Pour in chicken broth and let it cook, stirring occasionally.

Allow the sauce to thicken; the longer it cooks, the thicker it will get, resembling a gravy.

Garnish with a little parsley before serving.

Cooking Techniques

Spice Level:

Allergens