Veal Cutlets in a Creamy Marsala Sauce – a decadent dish full of cream, grape tomatoes and sweet Marsala sauce. It’s a great versatile dish – perfect for a romantic dinner for two or for a busy weeknight.
My husband loves veal and I’ve always been on the fence about it. I usually just bread it and cook it in a bit of oil, but veal is one of those meats that if overcooked becomes very dry and tough. Not my favorite dish. I knew that I needed to come up with a recipe that would make both of us happy and this is it. The winner of this dish is the sauce. It’s the kind of sauce that you want to put in a bowl and drink it, it’s that good.
Let’s talk for a moment about Marsala wine. There are two kinds – dry and sweet. Normally, you would pick a dry Marsala for savory dishes and sweet for sweet dishes. I did the opposite and I think that’s what makes this sauce such a winner. The sweetness of the wine is a great compliment to the heaviness of the cream and the tartness of the tomatoes. If you don’t want to cook with alcohol then you can substitute with Marsala cooking wine that can be found in most grocery stores.
I like to serve this over thin spaghetti, but you could also serve it over rice or mashed potatoes. This sauce would also work for chicken or pork chops. I wrote the recipe so that there is enough sauce for 4 veal cutlets, but I would highly recommend doubling it. That’s what we do because then we have enough sauce to mix with the pasta.
- 4 veal cutlets
- salt and pepper
- 1/4 cup flour
- 3 tbsp. Olive Oil
- 6 ounces white button mushrooms, sliced
- 2 cloves garlic, minced
- 3 green onions, green and white parts, thinly sliced
- 1/4 cup sweet Marsala wine
- 1/2 cup chicken broth
- 12 grape tomatoes, halved lengthwise
- 1/2 cup heavy whipping cream
- Season both sides of the veal cutlets with salt and pepper and then dredge in the flour. Set aside.
- Add the olive oil to a skillet and heat over medium-high heat. Add the veal cutlets and brown for 1-2 minutes per side. Remove the veal from the skillet and place on a plate. Set aside.
- To the same skillet add the mushrooms and cook until browned. This can take 2-3 minutes. Add the green onions and the garlic. Cook for a minute longer. Add the wine and broth. Bring to a simmer and then add the veal back into the sauce. Allow the veal to cook for 4-5 minutes or until the veal is cooked through. If they are really thin they will cook in less time.
- Once the veal is cooked through add the cream and tomatoes. Cook for another couple of minutes.
- Serve immediately.