Creamy Veal Marsala
Elevate your dinner table with the luxurious flavors of Creamy Veal Marsala, a classic Italian-American dish that combines tender veal cutlets with a rich, velvety sauce infused with Marsala wine, cremini mushrooms, and a hint of garlic. Perfectly golden veal is the star of this quick yet impressive recipe, which comes together in just 35 minutes, making it ideal for both weeknight indulgence and special occasions. The addition of heavy cream creates a luscious, restaurant-quality sauce that pairs beautifully with pasta, mashed potatoes, or a side of steamed vegetables. Garnished with fresh parsley, this elegant one-skillet dish is a harmonious balance of earthy, savory, and creamy flavors, guaranteed to impress every guest at your table. Keywords: "Creamy Veal Marsala," "easy veal recipes," "Marsala wine sauce," "one-skillet dinner," "classic Italian-American recipes."
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 cup Cremini mushrooms, sliced
- 2 tablespoons Shallots, finely chopped
- 2 Garlic cloves, minced
- 0.5 cups Marsala wine
- 0.5 cups Chicken stock
- 0.25 cups Heavy cream
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Place the veal cutlets between two pieces of plastic wrap and pound them gently with a meat mallet until they are about 1/4 inch thick.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each veal cutlet in the flour mixture, shaking off any excess.
Heat a large skillet over medium-high heat and add the olive oil and 1 tablespoon of butter. Once the butter has melted and the pan is hot, add the veal cutlets in batches. Cook for 2-3 minutes on each side until golden brown. Transfer to a plate and cover with foil to keep warm.
In the same skillet, add the remaining 1 tablespoon of butter. Once melted, add the sliced mushrooms and cook for 4-5 minutes until they release their moisture and start to brown.
Add the chopped shallots and minced garlic to the skillet. Sauté for an additional 1-2 minutes, stirring frequently, until fragrant.
Deglaze the pan by pouring in the Marsala wine. Scrape any brown bits from the bottom of the skillet using a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the chicken stock to the skillet and bring the mixture to a simmer. Let it cook for 3-4 minutes until the liquid has reduced by about half.
Reduce the heat to low and stir in the heavy cream. Allow the sauce to simmer gently for another 2 minutes, ensuring it thickens slightly.
Return the veal cutlets to the skillet, spooning some of the sauce over the top. Let them warm through for 1-2 minutes.
Sprinkle the dish with freshly chopped parsley and serve immediately with pasta, mashed potatoes, or steamed vegetables on the side.
Nutrition Facts
Calories |
2181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 2922 mg | 127% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 18.8 g | ||
| Protein | 178.3 g | 357% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 168 mg | 13% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2418 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
