Veal Marsala is a quick and elegant entree to serve Dad on Father’s Day, or when entertaining throughout the year. In its simplest form, this flash-in-the-pan classic combines sauteed veal scaloppine with a quick sauce of reduced Marsala wine.
Good veal scaloppine, sliced thinly from the leg, has become more readily available in grocery stores in my area. However, feel free to substitute boneless chicken breasts for the veal. Simply pound the breasts to an even quarter-inch thickness. This dish goes well with many accompaniments including new potatoes, rice or creamy Fettuccine Alfredo. A simple steamed green vegetable such as asparagus or broccoli will round out the meal.
- 1 1/2 pounds thinly sliced veal scaloppine
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon paprika
- 1/4 cup all-purpose flour
- 6 tablespoons butter, divided
- 1 tablespoon olive oil
- 8 ounces mushrooms, sliced
- 2 teaspoons lemon juice
- 1/2 cup Marsala wine
- 2 tablespoons chopped fresh parsley
- 2 tablespoons or more freshly grated Parmesan
Add remaining 3 tablespoons of butter to the pan over medium-high heat. Add mushrooms and season with salt and pepper. Saute until mushrooms are golden brown. Add Marsala and cook over medium-high heat, stirring constantly, until wine is reduced by half. Stir in chopped parsley and return the veal to the pan, turning once to coat. Transfer to a serving platter and top with mushrooms and sauce and sprinkle with Parmesan cheese.
Makes 4 to 6 servings.