Grandpa Joe's
Veal Marsala

Another Sicilian classic.

About this recipe

Marsala wine is a fortified wine produced primarily in Sicily.  Its rich flavor perfectly enhances the subtle flavors of the veal and mushrooms.  A few rosemary leaves add the finishing touch.  Serve over or with your favorite pasta.

Ingredients

  • veal cutlets, about 4 ounces each
  • extra virgin olive oil
  • unsalted butter
  • 3 garlic clove, chopped
  • ¼ cup shallots, chopped
  • 4 ounces mushrooms
  • ½ cup dry Marsala wine
  • 1 cup chicken stock
  • 1 tablespoon fresh rosemary leaves
  • kosher salt
  • freshly ground black pepper

Directions

  1. Season the veal lightly with salt and pepper. 
  2. Using a large sauté pan over medium-high heat, heat 1 tablespoon of butter and 1 tablespoon of olive oil.
  3. Working in batches so as to not over crowd the pan, sauté the cutlets for 1 minute on each side.  Transfer the veal to a plate and set aside.  If necessary, add more butter and oil for succeeding batches.
  4. Add another tablespoon of oil to the pan and then add the garlic and shallots.  Sauté for about 1 minute.  If necessary, add another tablespoon of oil and then add the mushrooms.  Season with salt and sauté 3 to 4 minutes.
  5. Add the Marsala wine and let simmer until it is reduced by about half.  Add the broth and the rosemary leaves.  Simmer until the liquid again is reduced by half, or about 4 minutes.
  6. Return the veal and any accumulated juices to the sauté pan.  Cook to heat through, about 1 minute.
  7. Add one more tablespoon of butter and stir into the sauce.  Taste the sauce and adjust with more salt or pepper if necessary.
  8. Transfer the veal to individual serving plates.  Finish each portion with the pan sauce and serve immediately.
Veal Marsala served with Fettucine all'Alfredo.

Notes

  • Chicken or pork cutlets are excellent substitutes for the veal.
  • Depending on what else is being served, one or two veal pieces per person will suffice.
  • Any mushroom, or assortment of mushrooms, will work here, but  shiitake and oyster mushrooms create an especially elegant presentation.
Posted: April 2015.