Delicious Veal Marsala Recipe Cooking Italian with Joe

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.

Prepare veal by pounding it thin and removing connective tissue.

Cover the veal with plastic wrap and pound it to a thin cutlet.

Heat a pan over medium heat and add 4 tablespoons of butter and about 1/3 cup of olive oil.

Season flour with salt and pepper and set aside.

Coat the veal in the seasoned flour just before placing it in the pan to avoid moisture ruining the coating.

Sear the veal in the hot pan until browned and crispy on both sides, then remove and keep warm in the oven.

Add chopped onion and minced garlic to the pan and cook for about 3 minutes until translucent and tender.

Pour in the Marsala wine to deglaze the pan, scraping up any bits stuck to the bottom, and cook for about 1-1.5 minutes to reduce the alcohol.

Add 1 cup of beef stock and the chopped portobello mushrooms to the pan.

Add chopped rosemary and thyme to the mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens