Veal with Mushrooms & Marsala
Submitted by billhall
Flour-dusted veal cutlets seared golden, then tossed with sautéed mushrooms, fresh tomatoes, and basil in a rich Marsala wine sauce. Served over fettuccine with a shower of Parmesan, this romantic Italian dinner for two is ready in 45 minutes.
YIELD
2 servingsPREP
10 minCOOK
35 minREADY
45 minDate night called, and this veal Marsala picked up on the first ring.
Lightly floured cutlets get a quick sear, then join sautéed mushrooms, fresh tomatoes, and basil in a Marsala wine sauce that reduces into something deep, sweet, and savory all at once.
Toss it with hot fettuccine, hit it with grated Parmesan and chopped parsley, and you’ve got a restaurant-quality plate without the reservation.
Built for two, done in 45 minutes, and impressive enough to make someone think you’ve been hiding culinary school training.
Chef Tips
- Pat the veal dry before dredging in flour. Moisture creates steam and you’ll lose that crispy sear.
- Sauté the mushrooms without moving them for the first couple of minutes. Let them release their moisture and brown, not steam in their own liquid.
- Use real Marsala wine, not cooking Marsala. The flavor difference is night and day. A dry Marsala works best here.
- Peel and seed the tomatoes so the sauce stays silky and smooth. No one wants tomato skin curling up in their pasta.
Ingredients
Directions
Heat 2 tablespoons oil in medium skillet over high heat.
Season veal with salt and pepper, then dredge in flour, patting off ecxess.
Sauté until lightly browned, about 3 minutes.
Remove with a slotted spoon and drain on paper towels.
Reduce heat to medium. Add mushrooms and sauté until tender, about 5 minutes.
Remove with slotted spoon. Add remaining 1 tablespoon oil to skillet; increase heat to medium-high.
Add green onions and sauté until transparent, about 3 minutes.
Stir in tomatoes and basil; cook until most of liquid has evaporated, 4 to 5 minutes.
Reduce heat to medium; pour in wine and simmer until thickened, about 7 minutes.
Return veal and mushrooms to skillet; stir until heated through.
Transfer to warmed serving dish.
Add hot pasta and Parmesan and toss.
Sprinkle with parsley and serve immediately.
Comments
