Ingredients with Measurements:
- 4 veal cutlets (about 1 pound)
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Meat mallet
- Large skillet
Step-by-step instructions:
1. Place the veal cutlets between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
2. In a shallow dish, combine the flour, salt, and pepper. Dredge the veal cutlets in the flour mixture, shaking off any excess.
3. In a large skillet, melt 2 tablespoons of butter with the olive oil over medium-high heat.
4. Add the veal cutlets to the skillet and cook for about 2-3 minutes per side, or until golden brown. Remove the veal from the skillet and set aside.
5. Add the Marsala wine to the skillet and bring to a boil, scraping up any browned bits from the bottom of the pan.
6. Add the chicken broth and bring to a simmer. Cook for about 5 minutes, or until the sauce has thickened slightly.
7. Return the veal cutlets to the skillet and cook for an additional 2-3 minutes, or until heated through.
8. Stir in the remaining 2 tablespoons of butter and the chopped parsley.
9. Serve the veal Marsala hot, with the sauce spooned over the top.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for cooking the veal cutlets and simmer for the sauce.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 390
Fat: 22g
Saturated Fat: 10g
Cholesterol: 154mg
Sodium: 500mg
Carbohydrates: 13g
Fiber: 0g
Sugar: 1g
Protein: 31g
Substitutions for ingredients:
- Pork or chicken cutlets can be used instead of veal cutlets.
- Beef broth or vegetable broth can be used instead of chicken broth.
- Dry sherry or Madeira wine can be used instead of Marsala wine.
Variations:
- Add sliced mushrooms to the skillet with the Marsala wine and chicken broth.
- Substitute fresh thyme or rosemary for the parsley.
- Add a splash of cream to the sauce for a richer flavor.
Tips and tricks:
- Make sure to pound the veal cutlets evenly so they cook evenly.
- Use a meat thermometer to ensure the veal is cooked to an internal temperature of 145°F.
- Don't overcook the sauce or it will become too thick.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the veal Marsala in a skillet over low heat until heated through.
Presentation ideas:
Serve the veal Marsala on a platter with the sauce spooned over the top. Garnish with fresh parsley or thyme.
Garnishes:
Fresh parsley or thyme.
Pairings:
- Serve with a side of roasted vegetables, such as asparagus or Brussels sprouts.
- Pair with a simple green salad dressed with a vinaigrette.
- Serve with a crusty baguette for dipping in the sauce.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Crusty baguette
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes to thicken it.
- If the sauce is too thick, add a splash of chicken broth or water to thin it out.
Food safety advice:
- Make sure to cook the veal to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F before serving.
Food history:
Veal Marsala is a classic Italian dish that originated in the region of Sicily. It is named after the Marsala wine that is used to make the sauce.
Flavor profiles:
The dish has a rich, savory flavor from the veal and the Marsala wine. The sauce is slightly sweet and tangy.
Serving suggestions:
Serve the veal Marsala as a main course for a dinner party or special occasion. It pairs well with a glass of red wine, such as Chianti or Pinot Noir.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian