Veal Marsala Alla Maddalena
8 days ago
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My sister, Mary, is the one who makes veal Marsala most often, and it is delicious every time. So, I had to bring this Veal Marsala Alla Maddalena recipe to Cutco to pay homage to her. I think it delivers the same rich and savory flavor as Mary’s, but if I’m honest, she’s the master at making this dish.
Preparing the Veal
The veal should be cut very thin and kept at about the same thickness so that it cooks evenly. Ask your butcher to cut it thin for you or use Cutco’s 6-3/4″ Petite Carver to thinly slice it.
The slices of veal are lightly coated with a mixture of flour, salt and pepper and then pan-fried until golden brown. It only takes a couple of minutes and then the cutlets are removed from the pan to make the sauce.
Preparing the Mushroom Sauce
This recipe delivers layers of flavor from the mushroom sauce that accompanies the veal.
I use shallots instead of onions in this dish, because they are milder and sweet, making them pair well with the wine. Since they tend to be smaller than onions, use a smaller prep knife, like the 5″ Petite Santoku to chop them.
Of course this dish wouldn’t be Italian without garlic. The recipe calls for three cloves, which can be minced using the 7-5/8″ Petite Chef knife.
The shallots and garlic are sautéed in butter and then sliced mushrooms go into the pan. Veal is the star of this dish, but mushrooms are definitely the supporting element. The recipe calls for 20 ounces of baby bella mushroom, which are sliced. Cutco’s Santoku-Style Trimmer is a great knife for cutting them.
Chicken broth is added for more savory flavor and then another key component, dry Marsala wine, is added to bring flavorful acidity to the dish.
With a little salt and pepper added, the mixture is simmered together to create a delicious mushroom sauce.
Putting It All Together
Once the sauce is done, the cooked veal is placed back in the pan to cook for about 10 minutes. And, that’s it.
Something to remember when making Veal Marsala All Maddalena is to use dry Marsala wine. It’s what adds a nutty, dried-fruit note to the dish.
This recipe is restaurant-quality, but is so easy to make at home. You can also change up the meat if veal isn’t your thing and make this with chicken or pork cutlets instead.
Ingredients
- 1/2 cup flour, for coating
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 12 veal cutlets
- 3 tablespoons extra-virgin olive oil
- 1 stick unsalted butter
- 2 shallots, chopped
- 3 garlic cloves, chopped
- 20 ounces baby bella mushrooms, sliced
- 2 cups chicken broth
- 1/2 cup dry Marsala wine
- 1 bunch fresh thyme
Directions
- Put the flour in a pan with sides and add salt and pepper, mixing it together.
- Dip the veal cutlets lightly into the flour and set aside.
- Preheat a large frying pan over medium heat with oil.
- In the preheated frying pan, lightly fry the veal cutlets, 2-3 minutes per side (or until golden) and set aside.
- In the same pan over medium heat, add butter, shallots and garlic. Allow this to sauté for a couple of minutes.
- Add the mushrooms and sauté for a few minutes.
- Add the chicken broth and cook for 5 minutes.
- Add the Marsala wine and fresh thyme. Bring to a simmer and cook for 5-7 minutes.
- Add additional salt and pepper, to taste, and then add the fried veal cutlets back into the pan with the mushroom sauce.
- On a low simmer, allow the veal and mushroom sauce to combine for 10 minutes in the pan.
- Plate the veal on a platter and top with the mushroom Marsala sauce. Enjoy!
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