Best Veal Marsala Recipe
Best veal marsala recipe ready in less than half an hour
- 2 veal chops
- 1.5 tbsp butter
- 3 garlic cloves
- 1-2 rosemary spring
- 1 leek
- 4-5 champignon mushrooms
- 2 tbsp all-purpose flour
- 30 ml Marsala wine
- salt and pepper to taste
- Non-stick pan
- Meat mallet
- Chopping block
We are huge fans of fast and delicious meals. We appreciate a good weeknight dish that is ready in less than half an hour. It doesn't really mater what we are talking about. From some quick sausage with potatoes and leeks to any kind of easy pasta, we love them all.
Now, even though we try to leave our own mark on each plate we prepare, when it comes to classic recipes, we like to be more traditional. So, for making Veal Marsala, we only replaced green onion with leek. The rest is as classical as it can be. So here is what you need to do.
- Take your veal chops, and using a meat mallet, tenderize them by beating them well on both sides. Season with salt and pepper, then coat them in flour. Leave aside until you prepare the pan.
- Heat up your non-stick pan and melt the butter in there. Take your stove on medium heat, then add the garlic and the rosemary spring. Let them cook for 1 minute, so the butter absorbs the nice flavors.
- Bring the veal to the pan and cook it for 2-3 minutes on one side.
- Flip on the other side and let it cook for another 2-3 minutes, carefully not to burn the butter.
- When done, take the veal out on a plate and let it rest.
- Chop the leek and cook it in the same pan.
- After a couple of minutes, add the chopped mushrooms and let them reduce in size for 3-4 minutes.
- Pour the Marsala wine and let it reduce for a final 2 minutes.
- Place each veal chop on a plate, then top them with the mushroom reduction. Serve immediately. Don't forget to enjoy a glass of red wine with this meal.
Although a classic dish, Veal Marsala actually appeared as an interpretation of Chicken Marsala. The first version of this meal made with chicken is believed to have been created by English families living on the beautiful island of Sicily in the 19th century.
The veal version appeared soon after, when Roberto Giovanni decided that the chicken is too dry and the dish needs a more juicy kind of meat. We can't say that we don't agree with his judgment. Yet, we need to try and make the poultry version and see for ourselves.
To wrap this up, if you are curious about the Veal Marsala calories, they are listed below with all nutrition facts. Also, if you are wondering what to serve with Veal Marsala, then you should know that I honestly think that this is a great dish just as it is. However, if you want a side dish, you can try a mashed potato.
* For more Marsala recipes, you can check out our Getting Drunk on Bolognese Pasta.
** Don't forget to tag us on Instagram when making this dish.
Nutrition Facts / Serving
- Calories 301
- Total Fat 16 g
- Cholesterol 130 mg
- Sodium 682 mg
- Potassium 402 mg
- Total Carbohydrate 9 g
- Sugars 0 g
- Protein 28 g