Are you craving a restaurant-quality meal but don't have hours to spend in the kitchen? Then look no further! This Lidia's Veal Marsala recipe is the perfect solution. It's a classic Italian dish, bursting with rich flavors and surprisingly easy to make, even for beginner cooks. Get ready for tender veal, a luscious Marsala wine sauce, and a taste of Italy right in your own home. This recipe is perfect for a romantic dinner, a family gathering, or just a delicious weeknight meal. Let's get cooking!
Ingredients:
This recipe serves 4.
- 1 ½ lbs veal cutlets, about 1/4 inch thick (You can substitute chicken breast for a lighter option)
- 2 tbsp all-purpose flour
- Salt and freshly ground black pepper
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 8 oz cremini mushrooms, sliced
- 1 cup dry Marsala wine
- 1 cup chicken broth
- 2 tbsp heavy cream
- 1 tbsp chopped fresh parsley, for garnish
Instructions:
Get started:
- Season the veal cutlets generously with salt and pepper. Dust them lightly with flour, shaking off any excess. This step helps create a beautiful golden brown crust.
Sauté the Veal:
- Melt 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the veal cutlets and cook for 2-3 minutes per side, until nicely browned. Remove the veal from the skillet and set aside.
Build the Flavor:
- In the same skillet, add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil. Add the sliced onions and cook until softened, about 5 minutes. Add the sliced mushrooms and cook until they release their moisture and start to brown, another 5-7 minutes. This step builds a delicious base for our sauce.
Create the Sauce:
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Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 2 minutes. This step helps to concentrate the flavors of the wine.
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Stir in the chicken broth and bring to a simmer. Reduce heat and let the sauce simmer gently for about 5 minutes, allowing it to thicken slightly.
Combine and Finish:
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Return the veal cutlets to the skillet. Reduce heat to low, add the heavy cream, and gently simmer for another 2-3 minutes, allowing the sauce to coat the veal evenly.
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Garnish with fresh parsley and serve immediately over pasta, mashed potatoes, or polenta.
Cooking Tips for Perfect Veal Marsala:
- Don't overcrowd the pan: Cook the veal in batches if necessary to ensure proper browning.
- Use good quality Marsala wine: The wine is a key ingredient, so choose a dry Marsala for the best flavor.
- Adjust the sauce thickness: If the sauce is too thin, simmer it uncovered for a few more minutes. If it's too thick, add a little more chicken broth.
Variations:
- Add some spice: A pinch of red pepper flakes adds a nice kick to the sauce.
- Use different mushrooms: Shiitake or oyster mushrooms would also be delicious.
- Make it vegetarian: Substitute the veal with large portobello mushrooms or firm tofu.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Protein: Approximately 30-35g Fat: Approximately 25-30g Carbohydrates: Approximately 10-15g
This delicious and relatively healthy meal is a fantastic addition to your repertoire of easy recipes and quick dinner ideas. Homemade cooking doesn't get much better than this. Enjoy this taste of Italy!