Nick'S Veal And Peppers Marsala
Nick'S Veal And Peppers Marsala offers tender veal with colorful peppers and rich tomato flavors, enhanced by a splash of Marsala wine—perfect for a hearty Italian-inspired meal.
Ingredients
Instructions
- Combine flour, salt, and pepper in a bowl.
- Pound the veal cutlets to 1/8-inch thickness and lightly coat with the flour mixture.
- In a large skillet, brown the veal in hot olive oil over low heat.
- Add thinly sliced onions and green peppers; cook until tender but not brown.
- Stir in tomato sauce, crushed tomatoes, crushed garlic, and Marsala wine.
- Cover and simmer until the veal is tender, about 20 to 30 minutes, stirring occasionally.
Tips & Substitutions
For a tender veal cutlet, ensure it is pounded to an even 1/8-inch thickness. You can substitute veal with chicken or turkey cutlets if desired. If you want a deeper flavor, let the dish simmer longer, and consider adding a splash of balsamic vinegar for acidity. Fresh herbs like basil or parsley can enhance the dish's flavor profile, making it a delightful addition to your Italian recipes.
Serving Suggestions
Serve Nick's Veal and Peppers Marsala over a bed of cooked pasta or rice to soak up the delicious sauce. A side of garlic bread complements the meal perfectly, and a crisp salad, like Italiano Rotini Salad, adds freshness. Consider pairing the dish with a glass of Marsala wine for an elevated dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat to prevent the veal from becoming tough. You can add a splash of water or broth to maintain moisture. This dish can also be frozen for up to 2 months; thaw in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Nick'S Veal And Peppers Marsala contains roughly 352 calories, with 11g protein, 70g carbohydrates, and 5g fat. It is an excellent source of vitamin C (119% of the Daily Value), iron (41% of the Daily Value), and dietary fiber (39% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 573mg per serving (25% of the Daily Value).
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 dish ahead of time and store it in the refrigerator. The flavors will meld beautifully as it sits, enhancing the taste. Just reheat gently before serving to ensure the veal remains tender.
What can I use instead of Marsala wine?
If you don't have Marsala wine, you can substitute it with dry sherry or a mixture of white wine and a splash of brandy. Alternatively, for a non-alcoholic option, use grape juice with a bit of vinegar to mimic the acidity and sweetness of Marsala.
How do I know when the veal is cooked through?
Veal is safely cooked when it reaches an internal temperature of 145°F (63°C). The meat should be tender and no longer pink in the center. If you are uncertain, use a meat thermometer to check for doneness.
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).