HOW TO MAKE DELICIOUS 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.

Pound out the veal cutlets to tenderize them.

Season the veal cutlets with kosher salt and black pepper.

Dust the seasoned veal cutlets in all-purpose flour.

Heat extra virgin olive oil in a sauté pan.

Sauté the veal cutlets in the hot oil for a few seconds on each side until browned.

Remove the browned veal cutlets and keep them warm on a plate.

Add mushrooms and fresh thyme to the drippings in the sauté pan.

Pour in Marsala wine and allow it to burn off the alcohol until the flame goes out.

Add veal demi or veal stock to the pan and bring it up to a simmer.

Return the veal cutlets to the sauce, turning them to coat well.

Sauté spinach in olive oil, seasoning with salt and pepper.

Prepare to plate by placing spinach on top of the palenta.

Plate the veal, shingling it around, and add mushrooms on top.

Garnish the dish with fresh thyme.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens