Are you craving a restaurant-quality meal but don't have hours to spend in the kitchen? Then look no further! This Veal Marsala with Mushrooms recipe is the perfect solution. It’s surprisingly easy to make, delivers incredible flavor, and is guaranteed to impress your family and friends. This recipe is perfect for a quick weeknight dinner or a special occasion. Get ready to experience the magic of homemade cooking with this delicious and healthy meal.
Ingredients:
- 1 lb veal cutlets, pounded thin
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 8 oz cremini mushrooms, sliced
- 1/2 cup dry Marsala wine
- 1/2 cup chicken broth
- 2 tbsp butter
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- Optional: 1 tbsp lemon juice
Instructions:
Step 1: Prepare the Veal
Season the veal cutlets generously with salt and pepper. Dredge each cutlet in flour, ensuring they're evenly coated. This simple step creates a beautiful crust and helps the veal retain its juices.
Step 2: Sear the Veal
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the veal cutlets and sear for 2-3 minutes per side, until golden brown. Remove the veal from the skillet and set aside.
Step 3: Sauté the Mushrooms
In the same skillet, add the butter and melt it over medium heat. Add the sliced mushrooms and garlic, and sauté for 5-7 minutes, until the mushrooms are tender and have released their moisture.
Step 4: Deglaze the Pan
Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. This step adds incredible depth of flavor to your sauce. Let the wine reduce slightly, about 1 minute.
Step 5: Add the Broth and Veal
Stir in the chicken broth, and bring to a simmer. Return the veal cutlets to the skillet. Reduce the heat to low, cover, and simmer for 10-15 minutes, or until the veal is cooked through and tender.
Step 6: Finish and Serve
Stir in the chopped parsley and, if desired, a tablespoon of lemon juice for extra brightness. Serve immediately over pasta, mashed potatoes, or rice. Garnish with extra parsley for an elegant touch.
Cooking Tips for the Best Veal Marsala:
- Pounding the Veal: Pounding the veal cutlets ensures even cooking and prevents them from becoming tough.
- Don't overcrowd the pan: Sear the veal in batches if necessary to avoid steaming instead of browning.
- Deglazing is key: Don't skip this step! It adds richness and complexity to the sauce.
- Adjust cooking time: Cooking time may vary depending on the thickness of your veal cutlets. Use a meat thermometer to ensure the veal reaches an internal temperature of 145°F (63°C).
Variations:
- Add vegetables: Include other vegetables like onions, bell peppers, or spinach for added nutrition and flavor.
- Use different mushrooms: Experiment with other types of mushrooms, such as shiitake or oyster mushrooms.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Creamy Marsala: Stir in a splash of heavy cream at the end for a richer, creamier sauce.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: 30-35g Fat: 15-20g Carbohydrates: 10-15g
This easy and delicious Veal Marsala with Mushrooms recipe is a perfect example of how quick and healthy meals can be both satisfying and impressive. Enjoy!