|Nutritional Guidelines (per serving)|
|Servings: 4 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 12g||60%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Veal Marsala is a classic dish you'll find in many Italian restaurants, and it's a dish that's super easy to make at home. Marsala wine and a little lemon juice add excellent flavor to this veal and mushrooms. It's a very easy recipe and preparation is a breeze.
This recipe may be made with chicken or turkey cutlets as well, and I have made it with pork tenderloin medallions.
- 2 tablespoons all-purpose flour
- Kosher salt (to taste)
- Black pepper (to taste)
- 1 to 1 1/2 pounds veal cutlets (thin)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cups mushrooms (sliced)
- 1/2 cup chicken broth (low-sodium)
- 1/2 cup Marsala wine (sweet or dry)
- 1 tablespoon lemon juice
Gather the ingredients.
Preheat warming drawer or preheat oven to 200 F.
Season the veal cutlets with salt and pepper.
Put the flour in a shallow plate or bowl, then dredge the seasoned veal cutlets in the flour.
Heat the olive oil in a large skillet over medium-high heat.
Cook veal in batches, turning once until browned and cooked through - about 4 to 5 minutes total.
Remove the veal from pan and arrange the cutlets on an oven-safe platter and put in the warming drawer or 200 F oven to keep warm.
Place the skillet back over medium heat and melt the butter. Add the mushrooms and cook, stirring, until they are tender and browned - about 5 minutes.
Stir the chicken broth and Marsala wine into the mushrooms. Increase the heat to high and cook until liquid is reduced by about half.
Stir the lemon juice into the mushroom mixture. Taste and add salt and pepper, as needed.
Return the veal to pan and coat with the sauce and mushrooms.
Serve and enjoy!