Name: Veal Marsala
Ingredients: Veal Cutlets – thinly sliced, about 1/4″ thick; Flour; Kosher Salt; Ground Black Pepper; Butter – we always use unsalted butter; Olive Oil; Marsala Wine or your favorite white wine for cooking; 2 cloves garlic; Mushrooms; Capers; Butter

Veal Marsala is quick and easy that looks delectable, fancy, and is delicious. Pan fried veal cutlets are tender deliver all the flavor of this simple mushroom sauce. It is very easy to make and puts a finished dinner on the table quickly.

Veal Marsala is one of the traditional Italian American dishes, much like parmesan, piccata, or saltimbocca. Combing simple pan-fried veal cutlets with butter, mushrooms, and wine to create a thick sauce. This is perfect for a weeknight meal, or a romantic dinner. It might look like it takes hours to create, but it doesn’t. Pair it with a salad, your favorite veggie, potatoes or pasta and you have a meal.

Cooking with Cutlets

Veal cutlets are very easy to cook, they cook very quickly because of how thin they are. Before you begin cooking, you should pound the veal cutlets to even thickness to ensure even cooking. Use a cutting board and a meat tenderizer or rolling pin. Pounding these cutlets will also keep them from shrinking a lot in the pan. Remember not to over cook the veal cutlets. Make sure they are done by cooking for only a couple of minutes on each side. Once the cutlets move freely from the pan and a crust has been creating, they are ready to flip.

How to make Veal Marsala

This meal is packed with flavor from the combination of wine, mushrooms, garlic, and capers. Gather all your ingredients and materials dredge the veal in flour and get the butter hot in the pan. Pan fry the cutlets without over cooking them, it will only take a couple minutes on each side.

Put aside the cutlets while you prepare the marsala sauce in the same pan. Deglaze the hot pan with wine, then add the garlic, capers, and mushrooms. Simmer until the liquid has reduced and the mushrooms are cooked. You can also add chicken broth if the sauce gets too thick.

This recipe was developed by Kita, Girl Carnivore, check out her tips and tricks in her blog post here!

Ingredients

Veal Cutlets – thinly sliced, about 1/4″ thick
Flour
Kosher Salt
Ground Black Pepper
Butter – we always use unsalted butter
Olive Oil
Marsala Wine or your favorite white wine for cooking
2 cloves garlic
Mushrooms
Capers
Butter

Instructions

Preheat your oven to 200 degrees F, and gathered all your ingredients,

Next, grab a wire rack and place it over your baking sheet before you combine flour, salt, and pepper in a shallow dish. Pat the veal dry with paper towels and then dredge the veal in the flour mixture, shaking off any excess flour.

Next, heat your butter and oil in a large nonstick pan, or cast iron skillet over medium-high heat until the butter stops bubbling. That’s your signal to add the cutlets. You want to add them into the large frying pan one at a time in a single layer to avoid an overly crowded pan.

Allow the cutlets to fry for about 2-3 minutes per side until they are a beautiful golden brown. Recommended cooking temperature for a veal cutlet is 145 degrees F, but they are thin and hard to test with an instant read thermometer. When they are golden brown on each side and move freely from the pan they are cooked through.

Place the cooked veal cutlets on the wire rack and repeat with all of the remaining cutlets until they are all cooked. Once all your veal is on the rack, slide the baking sheet into your preheated oven while you cook the sauce.

Deglaze the hot skillet with the wine, scraping up any browned bits. Do this a little at a time, as the wine will steam up when it finally hits the pan.

Then add the garlic, capers, and mushrooms and allow them to simmer until the mushrooms have sweated out all their liquid and start appearing browned. The liquid will have reduced dramatically in the skillet. You can thin a little with chicken broth if it’s gotten too thick.

Once you’ve reached that point, remove your pan from the heat and stir in the remaining butter until it’s melted and creamy all over the mushrooms. For serving, add a bed of arugula onto your serving platter, place veal scallopini on top, spoon on the masala sauce, and garnish with a sprinkle of parsley and pepper to taste! Dinner is ready!