This is a very traditional Italian dish, easy to make at home but very expensive if you order it in an Italian restaurant. Veal Marsala is a time honored dish and common to virtually all Italian restaurants. In a nutshell, veal scaloppini is sautéed and then finished with a sauce made from Marsala. There are no tricks when making this dish. All you need are the following “secrets”: Real Marsala wine, and good quality fresh veal. Does it sound difficult to you? Also it took me less than half an hour to make this dish from start to finish. Always follow this important principle “KISS” – Keep It Simple Stupid!
Marsala wine is made in Sicily, and like port and sherry, is a fortified wine. That is, brandy or another spirit has been added to boost the alcohol content to 17% to 18%. Marsala wines can be sweet, semisweet, or dry, and have been aged anywhere from one year to more than ten years. The rich, smoky flavor that characterizes Marsala wines becomes more pronounced as the wine ages, so the taste difference between a young wine and one that has aged for years will be significant. For cooking purpose, I use the “Dry” aged only four years variety. If you have no access to the real Sicilian Marsala wine, a regular Sherry wine would be similar to use.
Time required: about 30 – 45 minutes
1 lb veal cutlets, (about 6 pieces) – you can ask the butcher to tenderize it for you
Kosher Salt and pepper to taste
Flour, as needed
3 oz. (6 tablespoons) unsalted butter
2 cup sliced mushrooms, (cremini, white button or portobello)
¼ cup Marsala wine
½ cup unsalted beef, chicken or veal stock
1 teaspoon of Chopped fresh parsley
Put the veal in between two sheet of saran wrap and use a pounder to flatten and tenderize the meat.
Take the veal out from the saran wrap and season the it with Kosher salt and fresh grounded pepper and then lightly dredge in the flour.
Saute the mushroom in a medium-hot pan. Put the cooked mushroom in a bowl for later use.
Sauté the veal cutlets in a large skillet until lightly browned on each side. Do not over cook.
Remove the veal from the pan and set it aside
Deglaze the pan with the Marsala wine and the stock, scraping off any browned bits on the bottom of the skillet. Cook until the fluid is reduced by about half. Add Kosher salt and pepper to taste.
Return the cooked mushroom back to the pan and whisk butter to the sauce to thicken it.
Put the veal back to the pan and turn heat off so the veal can cook in sauce. You are blending everything together but not over cooking the veal. Finish with chopped parsley.
Optional ingredients: Some recipes include shallots and different herbs such as thyme or oregano.