|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||38%|
|Saturated Fat 9g||45%|
|Total Carbohydrate 62g||22%|
|Dietary Fiber 5g||16%|
|Total Sugars 5g|
|Vitamin C 4mg||18%|
|*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 can be made at home in around 30 minutes with just a few ingredients. Marsala wine and a little lemon juice add excellent flavor to this veal and mushrooms recipe.
Serve with hot cooked angel hair pasta or linguine, rice, or mashed potatoes. Pair it up with steamed vegetables and some dinner rolls for a meal.
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons all-purpose flour
1 to 1 1/2 pounds veal cutlets, cut thinly
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cups mushrooms, sliced
1/2 cup low-sodium chicken broth
1/2 cup Marsala wine, sweet or dry
1 tablespoon lemon juice
Steps to Make It
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 the pan, 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!
This recipe may be made with chicken or turkey cutlets as well, or with pork tenderloin medallions.
To avoid overcooking the veal cutlets, make sure to cook at medium-high temperature and 4 to 5 minutes total time.