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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


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Tuesday, April 22, 2014

Easy Veal Marsala


Veal Marsala sounds super fancy but it couldn't be easier. Thin cutlets of veal cook so quickly in the pan and are topped with a rich wine and mushroom sauce.  See?  Easy!


Even the ingredients are simple.  Pick up a bottle of Marsala and keep it in the pantry for cooking.   Here's what you need for this tasty weeknight meal:

1/2 pound egg noodles
1/2 pound mushrooms
1 tablespoon butter
2 cloves garlic
2 tablespoons chopped parsley
1 pound veal cutlets
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried Italian seasoning
1/2 cup flour
2 tablespoons olive oil
2/3 cup Marsala wine
1 cup chicken stock


First, boil some water and cook the egg noodles while making the rest of the dish.  
Slice the mushrooms thinly.


Melt the butter in a large pan. 


Add the mushrooms and sauté, stirring, until lightly browned, about 10 minutes.


Meanwhile, mince the garlic and parsley.


Once they are browned, add the garlic and half the parsley and sauté a minute more.  Remove the mushroom mixture to a bowl and wipe the pan clean.


Now take your veal cutlets and sprinkle both sides with the salt, pepper and dried herbs.


Spread the flour on a clean plate and dredge each cutlet in flour until lightly coated on both sides.


Heat 1 tablespoon of oil in the pan.  Add half the veal and cook, quickly, just a minute per side until browned. Remove the veal to a plate, cover and keep warm.  Add the remaining oil to the pan and cook the rest of the veal, cover and keep warm.


Now you have a pan crusted with browned meat.  That's where the flavour is!  This is why you don't want to use a non-stick pan for this recipe.


Add the marsala to the hot pan and deglaze by stirring and scraping the browned bits from the bottom.  Let the marsala reduce by half, then add the chicken stock.  Simmer for a few minutes until slightly thickened.


Add the mushrooms to the pan along with any veal juices on the plate.  Bring to a simmer to warm the mushrooms.  Season with salt and pepper.


To serve, place some egg noodles on a plate, top with a few slices of veal and then smother in the mushroom marsala sauce.  Sprinkle with the remaining fresh parsley and you're done!  I served this with steamed green beans.  A crisp salad would be nice too.  Simple!


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