Veal Marsala Recipe
Equipment
- 1 large skillet
- 1 whisk
Ingredients
- 1 pound veal cutlets thinly sliced (or pork cutlets if desired), about 4 ounces each
- Salt and pepper to taste
- 2 ½ Tablespoons all-purpose flour divided (or cornstarch). To make it gluten-free, replace it with cornstarch. However, to thicken the sauce, use only ¼ tablespoon of cornstarch.
- 2 Tablespoons unsalted butter To make it dairy-free, use dairy-free butter.
- 1 Tablespoon extra virgin olive oil or regular olive oil
- ⅓ cup Marsala wine It is gluten-free!
- 1 cup water or low-sodium chicken broth for a tastier sauce!
- ½ Tablespoon fresh thyme or ⅛ teaspoon dried thyme
Instructions
- Tenderize and Season: Cover the veal steaks with a piece of plastic wrap and then pound the steaks with a meat mallet to tenderize them. Season them with salt and pepper and lightly coat them with 2 tablespoons of flour. Keep them aside at room temperature!
- Cook the veal cutlets: In the meantime, heat a large skillet over medium heat, and melt the butter with the extra virgin olive. Add the veal steaks and brown them well on both sides, about 1 ½ to 2 minutes per side. Remove the meat from the skillet and keep aside.
- Make the Marsala sauce: Pour the Marsala wine into the skillet and let the wine reduce by half and its alcohol content evaporate. In a small bowl, whisk the remaining ½ tablespoon of flour into 1 cup of water (or low-sodium chicken broth) and add it to the pan. Season with salt to taste and mix well.
- Finish and Serve: Add the veal steaks and thyme, and warm them for 1 to 2 minutes, or just until heated through, turning them to coat in the sauce. You may need to add a little extra water/broth if the sauce thickens too much. Serve warm with hard-crusted bread to soak up the sauce!
Recipe Notes
- FRIDGE: Store any leftover veal marsala in an airtight container in the fridge for up to 3 days.
- REHEATING: You may have to add more broth to loosen the sauce a little, whisking well, while heating over low heat just until heated through, and then add the veal steaks to warm up.
- FREEZER: It is not recommended because the marsala wine sauce contains flour as a thickener and would be quite thin after defrosting
Nutrition
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