Light Veal Marsala
Elevate your dinner table with this elegant yet approachable recipe for Light Veal Marsala—a restaurant-worthy dish that’s perfect for weeknights or special occasions. Tender veal cutlets are lightly dredged in flour and pan-seared to golden perfection, then simmered in a silky sauce of earthy cremini mushrooms, dry Marsala wine, and a touch of cream. Enhanced with aromatic garlic, minced shallots, and fresh parsley, this dish strikes a perfect balance of rich and refreshing flavors without feeling overly heavy. Ready in just 40 minutes, this Italian-inspired classic pairs beautifully with buttery mashed potatoes, al dente pasta, or roasted vegetables, making it a versatile centerpiece for any meal. Perfect for fans of gourmet recipes at home, Light Veal Marsala promises to delight your taste buds with its irresistible combination of flavors and textures.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 cups All-purpose flour
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 8 ounces Cremini mushrooms, sliced
- 1 medium Shallot, minced
- 2 cloves Garlic, minced
- 0.5 cups Chicken broth
- 0.5 cups Dry Marsala wine
- 2 tablespoons Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Place each veal cutlet between two sheets of plastic wrap and gently pound with a meat mallet until 1/4-inch thick.
Season both sides of the veal cutlets with salt and black pepper.
Dredge the veal cutlets in all-purpose flour, shaking off any excess flour.
Heat 1 tablespoon of olive oil and 1/2 tablespoon of butter in a large skillet over medium-high heat.
Add the veal cutlets to the skillet in batches, cooking for 2-3 minutes per side until golden brown. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Sauté the sliced mushrooms for 4-5 minutes until they release their moisture and begin to brown.
Add the minced shallot and garlic to the skillet and cook for 1 minute, stirring frequently to prevent burning.
Pour the chicken broth and Marsala wine into the skillet, stirring to deglaze the pan and scrape any browned bits from the bottom.
Bring the sauce to a simmer and cook for 5-7 minutes until it reduces slightly.
Stir in the heavy cream and return the veal cutlets to the skillet. Cook for another 2-3 minutes, coating the veal in the sauce and ensuring it is heated through.
Garnish the dish with fresh parsley and serve immediately.
Nutrition Facts
Calories |
1985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.3 g | 118% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 688 mg | 230% | |
| Sodium | 1957 mg | 85% | |
| Total Carbohydrate | 81.2 g | 30% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 16.0 g | ||
| Protein | 176.8 g | 354% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 190 mg | 15% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2905 mg | 62% | |
*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.
