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.

Prepare the veal cutlets and season them with salt and pepper.

Mix flour with salt and pepper in a bowl.

Dredge the veal cutlets in the seasoned flour, shaking off the excess.

Heat butter in a skillet over medium heat.

Add the veal cutlets to the skillet and brown them until they are medium rare, about 3-4 minutes per side.

Remove the veal from the skillet and set aside.

Lower the flame and add a little olive oil to the skillet.

Add chopped shallots to the skillet and sauté them briefly.

Add sliced mushrooms to the skillet and cook until browned, adding a little salt and pepper.

Add a garlic clove to the skillet for flavor, then remove it later if desired.

Pour in the Marsala wine and let it cook down for a moment.

Return the veal to the skillet and add the juices from the veal.

Add a little chicken stock and beef stock to the skillet, adjusting the amount as needed.

Add a spoonful of butter and a little flour to thicken the sauce, stirring until melted and combined.

Serve the veal with the sauce poured over it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens