Veal with Marsala
4 servings
35 minutes
Veal Marsala is an exquisite dish with a rich flavor that captivates with the combination of tender meat and aromatic wine sauce. Despite the mention of Mexican cuisine, this recipe resembles classic Italian tradition where Marsala—a sweet Sicilian wine—adds depth and richness to the sauce. Veal cutlets, fried in flour to a golden crust, absorb the creamy texture and velvety notes of Marsala. Cream and butter complete the composition, creating a rich yet balanced palette of flavors. The dish pairs perfectly with pasta or potatoes, while a glass of dry white wine enhances its nobility. It's a wonderful choice for special dinners when you want to delight yourself and loved ones with a refined culinary masterpiece.
1
Pound the meat to a thickness of 5 mm. Dredge in flour, shaking off the excess.
- Veal chops: 4 pieces
- Wheat flour: to taste
- Spices: to taste
2
Heat 50 grams of butter and vegetable oil in a large skillet and fry the meat over medium heat for 1-2 minutes on each side, transfer to a plate and keep warm.
- Butter: 80 g
- Vegetable oil: 1 tablespoon
- Veal chops: 4 pieces
3
Pour wine into the pan, bring to a boil while stirring constantly, reduce heat and simmer for 1-2 minutes until slightly thickened. Add cream and cook for another 2 minutes. Add the remaining butter. Return the meat to the pan and simmer for 1 minute until heated through. Serve immediately.
- Marsala: 185 ml
- Cream: 3 teaspoons
- Butter: 80 g
- Veal chops: 4 pieces