Veal Marsala
Veal Marsala offers tender veal scallops simmered in a rich, flavorful sauce of Marsala wine and broth, accented by a buttery finish. This classic Italian dish pairs well with pasta or vegetables, making it perfect for a special dinner or an elegant family meal.
Ingredients
Instructions
- Season veal with salt and pepper, then dip in flour, vigorously shaking off the excess.
- In a heavy skillet, melt 2 tablespoons margarine with 3 tablespoons olive oil over moderate heat.
- When the foam subsides, add the veal, 3 or 4 at a time, and brown for about 3 minutes on each side.
- Transfer the browned veal to a plate.
- Pour most of the fat out of the skillet, leaving only a thin film at the bottom.
- Add the 1/2 cup Marsala wine and 1/4 cup broth to the skillet and boil briskly over high heat for 1 to 2 minutes.
- Scrape in any brown fragments clinging to the pan.
- Return the veal to the pan, cover, and simmer over low heat for 10 to 15 minutes, basting with pan juices until tender.
- Transfer the veal to a heated platter.
- Add 1/4 cup broth to the sauce in the pan and boil briskly, scraping in brown bits.
- When the sauce has reduced and become syrupy, taste for seasoning and adjust as needed.
- Remove the pan from heat, stir in 2 tablespoons softened margarine, and pour the sauce over the veal.
Tips & Substitutions
For a richer flavor, consider using clarified butter instead of margarine. If you don't have Marsala wine, a dry sherry or a white wine can work in a pinch. Make sure to keep the heat moderate to avoid burning the veal. When seasoning, remember that you can always add more salt and pepper later, but you can't take it out once it's in. This dish pairs well with Italian recipes that feature hearty sides.
Serving Suggestions
Serve the Veal Marsala over a bed of creamy polenta or alongside garlic mashed potatoes for a comforting meal. A simple side salad or sautéed green vegetables, like asparagus or green beans, will complement the richness of the dish nicely. This dish also pairs beautifully with Basil Tortellini Soup for a complete Italian-inspired dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the veal and sauce in a skillet over low heat, adding a splash of broth or water to keep it moist. Cover and heat gently until warmed through to avoid drying out the veal.
Nutrition & Diet Analysis (per serving)
Each serving of Veal Marsala contains roughly 76 calories, with 0g protein, 0g carbohydrates, and 9g fat. Note that it is relatively high in sodium, at 1765mg per serving (77% 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 use chicken instead of veal for this recipe?
Yes, you can substitute chicken breast or thighs for veal. The cooking time may vary slightly depending on the thickness of the chicken, so ensure it reaches an internal temperature of 165°F. This substitution will yield a delicious chicken recipe that still captures the essence of the original dish.
What can I use if I don't have broth on hand?
If you don’t have broth, you can use water with a splash of soy sauce or Worcestershire sauce for added flavor. Alternatively, a vegetable broth or even a bit of the Marsala wine can work in a pinch. Just ensure your liquid has enough seasoning to enhance the dish.
How can I make this dish gluten-free?
To make Veal Marsala gluten-free, substitute regular flour with gluten-free flour or almond flour for dredging the veal. Ensure that your broth and Marsala wine are also gluten-free, as some brands may contain gluten. This way, you can enjoy a delicious gluten-free version without sacrificing flavor.
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).