Veal Marsala was one of the first fancy veal dishes that I added to my repertoire of “company worthy meals” as a young, home cook. It scared me at first, and I’m not sure why. Maybe it was the Marsala wine that seemed exotic to me at the time. Now, I consider this a very easy meal to prepare any night of the week. It takes so little time to make, and one skillet is all that you need. One, two three…and you have a delicious (and somewhat fancy) meal.
I’ve made one change to this recipe over the years. I had always dredged the veal in seasoned flour before browning it. It was my belief that this gave the sauce a thicker consistency. But not too long ago, my friend Giada taught me that the flour was not necessary. Okay, she’s not really my friend, but I saw her make this on the food network, without the flour. I trust her, so I gave it a try, and was actually happier with the taste of the sauce. It’s a bit more delicate, which I like. I think you will too.
This can also be made with chicken cutlets, if you’re not into veal. Just make sure you tenderize the chicken with a meat mallet. The veal shouldn’t need that.
Let me know how you like this without the flour, and I’ll let Giada know the next time we have lunch. Oops there I go again , pretending she’s my friend. But wouldn’t she be a great friend to have? Just think of all the recipes she’d share. All kidding aside, the connection between food and friends is one that I cherish, so I tend to consider some of my favorite TV chef personalities as friends. Sharing recipes creates a familiarity among us and fosters the intimacy that is “friendship.” At least this is how it is for me. I watched my mom and her friends bond over recipe sharing, and I have definitely inherited that gene. So my friends, enjoy this recipe for Veal Marsala!
RECIPE: serves 4
8 veal cutlets (about 3 ounces each)
salt and freshly ground pepper
2 to 3 TBPS unsalted butter
2 to 4 TBSP olive oil
1 large shallot, chopped finely
2 to 4 garlic cloves, smashed
8 ounces assorted mushrooms, sliced
1/2 cup sweet Marsala wine
3/4 cup low-salt chicken broth
4 rosemary sprigs
- Sprinkle the veal with salt and pepper.
- Melt 1 TBSP butter and 1 TBSp oil in a heavy, large skillet. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side, depending upon the thickness of the cutlets. Transfer the cutlets to a plate.
- If necessary, add another TBSP of butter and oil. Repeat with the other 4 cutlets. Set the cutlets aside.
- Add 1 TBSP of oil to the skillet. Add the shallots and garlic. Saute until fragrant, about a minute or two. Add more olive oil, if necessary.
- Add the mushrooms and sauté until tender, about 4 minutes. Season with salt.
- Add the Marsala and simmer until reduced by half, about 2 minutes.
- Add the broth, and the leaves of two rosemary sprigs (no need to chop them). Simmer until reduced by half, about 4 minutes.
- Return the veal to the skillet, along with all the veal’s juices.
- Cook just until heated through, turning to coat, about 2 minutes. Stir the remaining TBSp of butter into the sauce. Season the sauce with salt and pepper to taste.
- Transfer the veal to plates or platter. Spoon the sauce over the veal. Garnish with rosemary sprigs and serve.