Veal Marsala Recipe
Veal marsala is an Italian-American dish made from veal cutlets, marsala wine, mushrooms, and oil. It dates its origin back to the 19th century and is a variation of traditional Italian scaloppine dishes.
2 pounds Veal Cutlets ¼ cup All-Purpose Flour ¾ pounds Fresh Mushrooms (quartered) 3 cloves Garlic ½ cup Butter 2 tablespoons Olive Oil ¼ cup Dry Marsala Wine (Florio) ½ teaspoon Seasoning Salt Parsley (chopped) (for garnishing)
Take a shallow dish and mix flour and seasoning salt in it properly. In this flour mixture, dip the veal cutlets to coat them completely. Place the cutlets on a wire rack undisturbed for the next 15 minutes. Then, take a large skillet. Melt butter and heat oil together over medium-high heat in it. Now, put the prepared floured cutlets into it. Cook them thoroughly from both the sides by flipping until you find them getting browned. Now, add mushrooms as well. After covering the skillet, lower the heat. Cook them for about 8-10 minutes. Next, add the Marsala wine. Let it simmer for an additional 5 minutes. When the veal gets smooth and the sauce gets a bit thick, take them out of the skillet. Your veal marsala is ready!
Calories: 360.2 kcal | Carbohydrates: 14.3 g | Protein: 20.6 g | Fat: 24.3 g | Saturated Fat: 11.4 g | Cholesterol: 115.4 mg | Sodium: 489.6 mg | Potassium: 463.6 mg | Fiber: 0.9 g | Sugar: 1.5 g | Vitamin A: 515.4 IU | Vitamin C: 1.6 mg | Iron: 2 mg