Veal Marsala
Veal Marsala is an Italian-American classic, veal cutlets in a rich and flavourful sauce made with Marsala wine, mushrooms and parsley. Super comforting and easy to make, serve it with mashed potatoes and green beans.
Servings: 4 servings
Ingredients
- 8 veal cutlets
- ¼ cup flour for dredging
- 2 tbsp butter 30g
- 2.5 cups Crimini mushrooms sliced (170g) aka chestnut mushrooms UK
- 2 cloves garlic finely chopped
- 1.5 cups chicken stock low sodium (375ml)
- ½ cup Marsala wine 125ml
- 1-2 tbsp fresh parsley finely chopped
- 2-3 tbsp olive oil
- Salt and pepper
Instructions
- Season the veal with salt and pepper and slightly press it in so it sticks. Sprinkle the flour on a plate and dredge each piece of veal in the flour until lightly coated, shake off any excess.
- Heat the olive oil in a large skillet or frying pan and fry the veal for 1 minute on each side until browned and cooked through, you’ll need to do this in batches and add more oil as needed. Remove from the pan and set aside on a plate.
- Add the butter to the pan, once melted add the mushrooms and sprinkle with a little salt. Fry the mushrooms for around 5-7 minutes until the excess moisture has been released and they start to cook down.
- Add the garlic and fry for 1 more minute. Add the marsala and let it simmer until the liquid has reduced by half. Add 1.5 cups (375ml) of chicken stock.
- Simmer the sauce for 5-7 minutes until it starts to thicken. Add the veal back into the pan to warm through.
- Serve the veal with a sprinkling of freshly chopped parsley.
Video
Nutrition
Calories: 418kcal | Carbohydrates: 14g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 85mg | Potassium: 333mg | Fiber: 1g | Sugar: 3g | Vitamin A: 259IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
