Iliana'S "Veal Marsala"
A rich and flavorful veal Marsala featuring tender veal scallopini in a savory mushroom and wine gravy, perfect for an elegant yet approachable Italian-inspired meal.
Ingredients
Instructions
- Saute veal in clear butter for 1 to 2 minutes.
- Place veal on a large serving platter.
- In the same pan, sauté mushrooms, onion, and garlic.
- Add beef bouillon and red wine.
- Cook down to a gravy consistency.
- Optional: add a little cornstarch to thicken the gravy if desired.
- Pour the sautéed ingredients over the veal and serve hot.
Tips & Substitutions
For a richer flavor, use a quality red wine you enjoy drinking and consider adding a splash of balsamic vinegar for depth. If veal is unavailable, thinly sliced chicken or pork can be used as substitutes. Be careful not to overcook the veal; it should remain tender. Serve with crusty bread to soak up the delicious gravy.
Serving Suggestions
Serve Iliana'S Veal Marsala over a bed of creamy polenta or alongside garlic mashed potatoes for a comforting meal. A side of steamed asparagus or a fresh garden salad complements the dish beautifully. This recipe pairs wonderfully with a glass of the same red wine used in cooking.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of water or broth to maintain moisture. Avoid microwaving as it can make the veal tough.
Nutrition & Diet Analysis (per serving)
Each serving of Iliana'S "Veal Marsala" contains roughly 262 calories, with 8g protein, 30g carbohydrates, and 11g fat. It is an excellent source of vitamin D (132% of the Daily Value), and a good source of protein and iron.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the veal and sauce ahead of time. Just store them separately in the refrigerator and combine when ready to serve. Reheat gently to avoid toughening the veal.
What type of red wine should I use?
A dry red wine like Merlot or Cabernet Sauvignon works best for this recipe. Avoid sweet wines as they can alter the flavor profile of the dish.
Is there a vegetarian version of Veal Marsala?
Yes, you can substitute the veal with hearty vegetables like eggplant or portobello mushrooms. Use vegetable broth instead of beef bouillon, and follow the same cooking method for a delicious vegetarian twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).