Veal Marsala Recipe • Incredible Dish in 30 Minutes! ⏳ - Episode 608

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.

Pat dry the veal cutlets.

Place plastic wrap on a cutting board, add the cutlet, and cover with another cling film.

Pound the cutlet to about ¼-inch to ½-inch thick using the flat side of a meat mallet.

In a small bowl, season flour with smoked paprika, ground sea salt, and freshly ground black pepper, then whisk to blend.

Dredge the cutlets in the flour mixture just before cooking, shaking off excess flour.

In a large skillet over medium-high heat, add olive oil and 1 tablespoon of butter.

When the skillet is hot, add the floured veal and cook for 1 to 1 ½ minutes per side or until golden brown.

Transfer cooked cutlets to a baking dish and keep warm in a 170ºF preheated oven.

Reduce heat to medium and add 2 tablespoons of butter to the skillet.

Once melted, add mushrooms and season with freshly ground black pepper; sauté until brown and soft, about 5 minutes.

If the pan is dry, add a little oil to prevent sticking.

Add shallots and pressed garlic, sauté for 1 minute.

Pour in Marsala wine and chicken broth, increase heat to medium-high, and bring to a boil while scraping the bottom of the pan.

Once boiling, reduce heat to medium and cook until the liquid has reduced by half, about 5 minutes, stirring occasionally.

Add heavy cream and season with rosemary and thyme leaves, blending well.

Return the veal cutlets and any accumulated juices to the skillet, cooking for a couple of minutes while spooning sauce over the cutlets.

Prepare fettuccine by cooking and draining it, then add butter and ¼ cup of Parmesan cheese, stirring well before adding another ¼ cup of cheese and fresh chopped parsley.

Serve one cutlet on the noodles and sprinkle with more parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens