Entrée: Italy – Vitello Al Marsala (Veal with Marsala Wine Sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 14 min

Total 30 min

Ingredients

4 veal chops (6–8 oz / 170–225 g each)
Salt and freshly ground black pepper to taste
1 / 2 cup (60 g) all-purpose flour, for dredging
2 tbsp (30 ml) olive oil
2 tbsp (28 g) unsalted butter
8 oz / 225 g mushrooms (cremini or button), sliced
1 shallot, finely chopped (or 1 small onion)
2 garlic cloves, minced
3 / 4 cup (180 ml) Marsala wine
3 / 4 cup (180 ml) chicken or veal stock
1–2 tsp fresh thyme leaves or chopped parsley

Instructions

1. Pat chops dry and season with salt and pepper. Lightly dredge in flour, shaking off excess.
2. Heat oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chops 3–4 minutes per side until golden; transfer to a plate and keep warm.
3. Add remaining butter to the pan, reduce heat to medium, and sauté shallot until soft, about 2 minutes. Add mushrooms and cook until they release liquid and begin to brown, about 5 minutes.
4. Stir in garlic and cook 30 seconds. Pour in Marsala wine to deglaze, scraping up browned bits; let reduce by half.
5. Add stock and simmer until sauce thickens slightly (2–4 minutes). Taste and adjust seasoning.
6. Return chops to the pan for a minute or two to reheat and mingle with the sauce. Sprinkle with thyme or parsley and serve.

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