Veal Marsala Recipe
Make Veal Marsala Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Veal
Sauce
Finishing & Seasoning
Method
Prepare Veal
Pound and Season
Pat veal cutlets dry with paper towels. If thicker than 1/4 inch, place between plastic wrap and gently pound to about 1/8–1/4 inch thickness. Season both sides evenly with 1 tsp salt and 1 tsp black pepper.
Dredge
Place the 1 cup flour in a wide shallow dish. Lightly coat each cutlet in flour, shaking off excess. Set dredged cutlets on a plate in a single layer.
Brown Veal
In a large skillet (preferably stainless steel or cast-iron) heat 2 tbsp olive oil and 2 tbsp unsalted butter over medium-high heat until butter foams and begins to color lightly. Add 2–3 cutlets (do not crowd) and cook 1–1½ minutes per side until golden-brown. Transfer browned cutlets to a warm plate and keep warm; repeat with remaining cutlets, adding a touch more oil or butter if needed. Reserve pan drippings in the skillet.
Make Sauce
Sauté Aromatics & Mushrooms
Reduce heat to medium. Add the finely chopped shallot to the skillet and sauté in the pan drippings for 1–2 minutes until softened and translucent. Add 1 minced garlic clove and the sliced mushrooms (8 oz). Sauté, stirring frequently, until mushrooms release their liquid and begin to brown, about 4–6 minutes.
Deglaze with Marsala
Pour in 3 tbsp Marsala wine to deglaze the pan. Use a wooden spoon to scrape up browned bits from the bottom of the pan. Simmer the wine for 1–2 minutes to reduce slightly and cook off most alcohol. If you prefer a bit more acidity, add the optional 1 tbsp dry white wine now and simmer another 30 seconds.
Add Stock and Reduce
Pour in 1 cup low-sodium chicken stock and add 1 tsp chopped fresh thyme. Bring to a gentle simmer and reduce the liquid by about one-third, approximately 4–6 minutes, until the sauce slightly thickens.
Finish Sauce
Lower heat to low and stir in 2 tbsp heavy cream if using, then swirl in the remaining 1 tbsp unsalted butter to enrich and slightly thicken the sauce. Taste and adjust seasoning with salt and pepper to taste.
Combine & Serve
Garnish and Serve
Sprinkle chopped fresh parsley over the veal marsala and serve immediately. Recommended accompaniments: mashed potatoes, buttered pasta, or polenta to soak up the sauce.