Veal Marsala

Ingredients and Weight:

• 2 pounds veal cutlets, pounded thin
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil
• 1 cup chopped shallots
• 3 cloves garlic, minced
• 1 cup Marsala wine
• 1 cup beef broth
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley

Preparation Time:

• 30 minutes

Cooking Time:

• 20-25 minutes

Difficulty Level:

• 3 (Easy)

Preparation Method Steps:

1. Season the veal cutlets with salt and pepper. Dredge in flour.
2. Heat the olive oil in a large skillet over medium heat.
3. Brown the veal cutlets in the hot oil for 2-3 minutes per side. Remove from the skillet and set aside.
4. Add the shallots and garlic to the skillet and cook until softened.
5. Stir in the Marsala wine and beef broth. Bring to a boil and reduce by half.
6. Whisk in the heavy cream and return the veal cutlets to the skillet.
7. Simmer for 10-15 minutes, or until the veal is cooked through and the sauce has thickened.
8. Stir in the fresh parsley and serve immediately.

Nutritional Information:

• Calories: 350
• Fat: 20 grams
• Protein: 30 grams
• Carbohydrates: 25 grams

Dish Characteristics:

• Tender and flavorful veal cutlets
• Rich and savory Marsala sauce
• Perfect for a special occasion dinner
• Easily customizable with different herbs and flavors

User Comments:

• "This Veal Marsala was absolutely delicious! The sauce was so flavorful and the veal was cooked perfectly."
• "I love how easy this dish was to make. It was perfect for a quick and easy weeknight meal."
• "The Veal Marsala was a big hit at my dinner party. Everyone raved about it."

Special Precautions and Tips:

• Be sure to pound the veal cutlets thin so they cook evenly.
• Don't overcook the veal, or it will become tough.
• You can use any type of mushrooms you like for this dish.
• If you don't have Marsala wine, you can substitute dry Sherry or white wine.