Veal Marsala with a Touch of Italian Elegance
Prepare to transport your taste buds straight to Italy with this mouthwatering Veal Marsala recipe, lovingly adapted from the cherished Casa Rillo. Joey, the renowned chef behind the original dish, has crafted a culinary masterpiece that combines tender veal with a rich, velvety Marsala wine sauce, enhanced with earthy mushrooms and a sprinkle of fresh parsley. For an even more decadent experience, consider adding artichoke hearts, sautéed prosciutto, and a touch of cheese on top, just like Joey’s special twist.
Ingredients
- Butter: 1 tablespoon
- Olive Oil: 2 to 3 tablespoons
- Heavy Cream: 1 cup
- Dry Marsala Wine: 1/2 cup
- Fresh Mushrooms: 1 cup, sliced
- Salt: 1/4 teaspoon
- Flour: 1 cup
- Parsley: 1 tablespoon, chopped (for garnish)
- Veal: 1 pound, pounded to 1/4-inch thickness
- Lemon Juice: 1 tablespoon, plus 1 teaspoon reserved
- Pepper: 1/4 teaspoon
- Garlic: 1 clove, minced
- Chicken Stock: 1/4 cup
Preparation
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Prepare the Veal: Begin by pounding the veal to an even 1/4-inch thickness. Season the veal with lemon juice, saving 1 teaspoon for later use.
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Coat the Veal: Combine the flour and bread crumbs in a bag. Add the veal slices to the bag and shake gently to coat them evenly. If desired, chill the coated veal in the refrigerator for about 30 minutes to enhance the texture.
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Cook the Veal: Heat a heavy skillet over medium heat and melt the butter with olive oil. Add the veal slices and sauté on each side until they turn a light golden brown. Remove the veal from the skillet and keep warm.
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Prepare the Mushrooms: In the same skillet, add sliced mushrooms, an additional amount of butter, the reserved teaspoon of lemon juice, salt, pepper, and minced garlic. Sauté the mushrooms over high heat until they are golden but still firm. Remove the mushrooms from the skillet and keep warm, leaving the flavorful juices behind.
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Create the Sauce: Pour chicken stock into the skillet and simmer over medium-low heat for 5 minutes. Add the Marsala wine, then remove the skillet from the heat and let it cool slightly. Stir in the heavy cream and return the skillet to the heat. Simmer the mixture until it reduces to a syrup-like consistency, which should take about 8 minutes. Watch closely to prevent burning.
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Combine and Serve: Return the veal and mushrooms to the skillet, heating through to ensure everything is warmed and coated with the sauce. Transfer the veal to a serving platter or individual plates, spoon the Marsala sauce over the top, and garnish with chopped parsley.
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Enjoy: Serve your delectable Veal Marsala immediately, savoring the rich, savory flavors of this Italian classic. For an extra touch, consider adding some artichoke hearts, sautéed prosciutto, or a sprinkle of cheese on top, as Joey does at Casa Rillo.
Cooking Time
- Preparation Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Nutrition Information (per serving)
- Calories: 819.1 kcal
- Fat Content: 59.6 grams
- Saturated Fat Content: 34.6 grams
- Cholesterol Content: 271.8 mg
- Sodium Content: 338.9 mg
- Carbohydrate Content: 31.4 grams
- Fiber Content: 1.6 grams
- Sugar Content: 2.5 grams
- Protein Content: 30.1 grams
Indulge in this luxurious Veal Marsala, and let each bite transport you to the heart of Italy. Whether you choose to stick with the classic recipe or add Joey’s special touches, this dish is sure to become a beloved favorite in your home. Buon appetito! 🍷🍽️🌿
