Veal Marsala is made with tender milk fed veal cutlets and rich Marsala wine.   Marsala wine is the key ingredient and cannot be substituted with any other wine.  It is a fortified wine made near the Marsala region of Sicily and it’s rich amber color comes from sweetness and aging of the varietal grapes used in the process.   It is available sweet or dry..   I used the dry version as it still has a perfect level of sweetness that pairs well with the delicate veal.   

Ingredients:

• 2 lbs veal cutlet, pounded thin (turkey, chicken or pork loin can also be substituted)
• salt and pepper to taste
• 1 cup flour for dredging and an additional tbsp for sauce
• Olive oil
• 2 cloves garlic, split in half
• 8 oz white mushrooms, sliced thinly
• 1/4 cup chopped fresh parsley
• 2/3 cup Marsala wine
• 1/2 cup chicken broth or demi glaze
• 1 tbsp butter SaveSave

Procedure:

Sprinkle each cutlet with salt and pepper. Then dredge the veal cutlets in flour, shake off the excess.

Heat two tablespoons of olive oil in a large skillet and brown veal cutlets on both sides. Remove from the pan and transfer to a plate. Repeat process until all veal is cooked.

In the same skillet, add two tbsp. olive oil, then add the garlic, sliced mushrooms and parsley. Saute a few minutes until the mushrooms are tender and cooked. Sprinkle the mushrooms with a tablespoon of flour and then add the Marsala wine. Simmer sauce for 2 minutes to thicken and then add butter to sauce.. Simmer for another minute. Transfer the veal pieces along with the juices into the sauce and simmer gently until all the veal is coated with the sauce and heated through. Serve immediately

Enjoy …Buon Appetito ….Kathleen Barbato …. 3 Italian Sisters