Meat in wine sauce
Votes: 3
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This Italian dish is ready in just half an hour and delights with its rich, festive flavor, imparted by Sicilian Marsala wine. It uses thin veal cutlets. They are first pan-fried in a mixture of butter and olive oil until golden brown on all sides, then warmed in a thick, rich Marsala sauce with shallots, mushrooms, garlic, and fragrant rosemary. For an even more complex flavor, use a mix of mushrooms. A perfect restaurant-quality dish for a quick dinner at home.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 veal cutlets (approximately 100 g each)
- 2-3 tablespoons unsalted butter
- 2-4 tbsp. l. olive oil
- 1 large shallot, finely chopped
- 2-4 cloves garlic, crushed
- 60 g of various mushrooms, thinly sliced
- 0.5 cup sweet Marsala
- 3/4 cup lightly salted chicken broth
- Leaves of 1 fresh sprig of rosemary
We recommend
Cooking the dish according to the recipe:
- Season the veal with salt and black pepper. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large heavy-bottomed skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1.5 minutes per side. Transfer the veal to a plate. Add another 1 tablespoon butter and olive oil if needed. Repeat with the remaining 4 cutlets. Set the veal aside.
- Add 1 tablespoon of olive oil to the skillet. Add the shallots and garlic. Sauté until fragrant, about 30 seconds. Add another 1 tablespoon of olive oil if needed. Add the mushrooms and sauté until tender and the juices evaporate, about 3 minutes; season with salt.
- Add the Marsala. Simmer until the Marsala is reduced by half, about 2 minutes. Add the broth and rosemary leaves. Simmer until the liquid is reduced by half, about 4 minutes.
- Return the veal to the pan along with any juices. Cook, turning to heat through, for about 1 minute. Stir in the remaining 1 tablespoon of butter. Season with salt and pepper to taste.
- Using tongs, transfer the veal to plates. Pour the sauce over it and serve.
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