Marsala and Mashed Potatoes is a version of a classic veal marsala. This veal dish is done and ready to be served in a quick 30 minutes. Its simple, easy and delivers a taste that will have the dinner table silent in classic appreciation. Pictured here is a big side of mash potatoes, but some other great sides include asparagus, pasta or even rice.
What is better then a great meal? Two great meals! This recipe is a Cook it once, eat it twice recipe! It has built in extra ingredients for you to reserve for the next meal. Turn the extras in this recipe into Pizza for tomorrow! Check out leftover recipes for the Marsala Pizza here!
Sponsored by the New York Beef Council, Imagery, and video courtesy of Shelby Ruttan of Grumpys Honeybunch
Pound veal cutlets in 1/8” thickness, if necessary. Combine flour, slat and pepper in shallow dish. Lightly coat cutlets with seasoned flour.
Heat 2 Tablespoons butter in large nonstick skillet over medium heat until melted. Add mushrooms and garlic and sage; cook and stir 5 minutes or until mushrooms are slightly browned. Remove from skillet, reserve ½ cut mushrooms (for pizza)
Heat 1 Tablespoon butter in same skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining cutlets, adding remaining butter as needed, reserve 3-4 cooked cutlets (for pizza).
Add Marsala to skillet; increase heat to medium-high. Cook and stir until browned bits attached to skillet are dissolved and wine is reduced by half, reserve ½ cup sauce (pizza). Stir in sautéed mushrooms (add 1 T butter), parsley and 1/4 teaspoon salt; heat through. Spoon sauce over cutlets. Serve immediately.
