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Veal Marsala

4
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
This veal Marsala recipe is one of those elegant-looking dishes that is delicious and will never go out of style. It’s just as wonderful made with chicken or turkey breast. Marsala is Italy’s most famous fortified wine, and to make this dish without it seems unthinkable. However, dry sherry or Madiera makes a pretty good substitute. For an alcohol-free version, you can substitute 1/4 cup each of reduced-sodium chicken broth and tart apple cider for the Marsala. The sauce also features onions, garlic, shiitake mushrooms, beef broth, and plum tomatoes. Serve over pasta or rice for a truly decadent dinner.

Ingredients

Uncooked lean veal cutlet

1 pound(s), 4 (1/4 pound) or scaloppine slices, trimmed of visible fat

Table salt

½ tsp

Black pepper

⅛ tsp, freshly ground

Olive oil

3 tsp

Onion

1 medium, chopped

All-purpose flour

1 Tbsp

Garlic

2 clove(s), minced

Dried shiitake mushroom

8 oz, stemmed and sliced

Table wine

½ cup(s), Marsala variety

Canned beef broth

½ cup(s), low sodium variety

Plum tomato

2 medium, seeded and chopped

Basil

2 Tbsp, fresh, chopped

Instructions

  1. Sprinkle the veal with 1⁄4 teaspoon of the salt and a grinding of the pepper.
  2. Heat a large nonstick skillet over medium-high heat. Swirl in 2 teaspoons of the oil, then add the veal. Cook until lightly browned on both sides, about 3 minutes. Transfer to a plate and keep warm.
  3. Return the skillet to the heat and swirl in the remaining 1 teaspoon oil. Add the onion, flour, and garlic; cook, stirring, 30 seconds. Add the mushrooms, the remaining 1/4 teaspoon salt, and another grinding of the pepper. Cook until softened, about 3 minutes. Pour in the Marsala and broth; bring to a boil and continue cooking, stirring occasionally, until slightly thickened, ­2 minutes. Add the veal and tomatoes; cook 1 minute, turning the veal once, until heated through, 1 minute. Remove from the heat and stir in the basil; serve at once. Yields 1 cutlet with 2–3 tablespoons sauce per serving.

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