This veal recipe features a creamy Marsala wine sauce that gets flavors from grape tomatoes, mushrooms and garlic. I like dry Marsala, but you could also make it with a sweeter Marsala or dry white wine. A small amount of cream helps make the sauce cling to the veal cutlets.
Serve veal Marsala over angel hair pasta or rice.
PrintVeal Marsala With Mushrooms and Cream
Veal Marsala with mushrooms and cream is a wonderful dish to serve with angel hair pasta or rice.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 6 servings 1x
- Category: Veal, Wine
- Cuisine: Italian
Ingredients
Scale
- 1 1/2 pounds veal cutlets
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup all-purpose flour
- 3 tablespoons olive oil
- 4 to 6 ounces sliced fresh mushrooms
- 2 cloves garlic, finely minced
- 6 to 8 green onions with 3 inches of green, thinly sliced
- 1/4 cup dry Marsala wine or dry white wine
- 1/2 cup chicken broth
- 12 grape tomatoes, halved lengthwise
- 1/2 cup heavy cream
Instructions
- If the veal cutlets are thick, put them between sheets of plastic wrap and pound gently to thin. Sprinkle the veal cutlets with salt and pepper and dredge in flour to coat both sides.
- Heat the olive oil in a skillet over medium-high heat. Add the veal and brown for about 2 minutes on each side.
- Remove veal to a plate and set aside.
- To the skillet add the mushrooms and cook, stirring, until lightly browned, about 2 minutes. Add the green onions and garlic; cook, stirring, for 2 minutes longer. Add the wine and broth.
- Add the veal back to the skillet. Simmer the veal, uncovered, for 5 minutes. Add the tomatoes and cream; bring to a simmer. Lower the heat, cover the pan, and simmer for 2 minutes longer.
- Serve with hot cooked angel hair pasta.
