Veal Marsala

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Simple Veal Marsala: Vitello al Marsala Semplice


One attribute of Italian cooking is the ability to take a few ingredients and create
a masterful dish. There are an infinite number of Veal Marsala recipes out in the
universe. Some Marsala sauces contain chicken stock or cream; some have
mushrooms, peas, or pancetta; and some have garlic and/or onion. My aim is to
provide my readers with the most basic and simple Veal Marsala recipe. No
additional frills or ingredients required but delicious just the same.


Difficulty Rating: Easy
Makes 4 servings.


Ingredients:
1 1/2 pounds veal cutlets, about ¼-inch thick (4 to 6 cutlets)
Salt and pepper
1/2 cup flour for dredging
2 tablespoons olive oil
5 to 6 tablespoons butter
3/4 cup dry Marsala wine
1 large shallot, finely chopped
Chopped fresh flat-leaf parsley leaves (optional)


Directions: Lightly season both sides of the cutlets with salt and pepper.

Place the flour in a shallow bowl or plate. Dredge the veal with flour and shake off any
excess.
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high
heat. Place the veal in the skillet without crowding. Cook the veal in batches for
2 to 3 minutes on each side, until lightly browned and cooked through.

Add another tablespoon of butter if needed. Transfer the veal to a plate. Wipe the
skillet clean with a paper towel. Reduce heat to medium and add 2 tablespoons
of butter to the skillet. Once the butter has melted, add the shallot, and cook
until soft, about 2 minutes. Stir in the Marsala and place the cutlets back into the
skillet. Cook for 1 minute. Turn the veal over and cook an additional 1 to 2
minutes until the cutlets are heated through, and the sauce is thickened. Transfer the cutlets onto a serving dish. Stir the remaining tablespoon of butter into the
sauce. Season with additional salt if necessary. Immediately spoon the sauce
over the cutlets and garnish with parsley.

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