Veal Marsala with Provolone

This veal Marsala takes the Italian classic up a notch by broiling a slice of provolone over each cutlet until bubbly and browned. The melted cheese adds a salty, smoky richness that pairs perfectly with the sweet Marsala wine sauce.

Pounding the cutlets to a quarter inch thick is essential. Thin cutlets cook in two to three minutes per side, developing a golden flour crust without overcooking the delicate veal underneath. Pound between waxed paper to prevent tearing.

The sauce is a classic French-style butter mount. After sauteing mushrooms and reducing the Marsala wine by half, cold butter gets whisked in one tablespoon at a time over very low heat. Each piece emulsifies into the wine, creating a silky, glossy sauce that clings to the meat. The key word here is cold. Warm butter breaks and you get a greasy puddle instead of a sauce.

Pro Tips

• Keep the heat very low when whisking in the butter. A double boiler setup (pan in hot water) gives you the most control. The sauce will separate if it gets too hot at any point.
• Add each tablespoon of butter just before the previous one fully melts. This maintains the emulsion.
• Remove the sauce from heat the moment the last butter is incorporated. It waits for no one.
• Broil the provolone-topped cutlets on the top rack. Watch closely, since provolone goes from bubbly to burnt in seconds.

Variations

• Use chicken cutlets pounded thin if veal isn’t available. The technique works identically.
• Swap provolone for fontina for a milder, creamier melt.
• Add a squeeze of lemon juice to the finished sauce for brightness that cuts through the butter richness.