Can I use a different cut of veal if I can't find cutlets?

Absolutely! If you find veal scallopini or veal medallions, those work perfectly. If you can only find thicker cuts like veal chops, you can slice them thinly and pound them between sheets of plastic wrap until they're about 1/4-inch thick.

How do I know when the veal is cooked properly?

Veal cooks quickly and should be served slightly pink in the center for the best texture. When properly cooked, it should reach 145°F and will feel springy but not firm to the touch. Overcooking will make it tough, so aim for that perfect golden crust and tender center.

Can I make this dish ahead for a dinner party?

You can prepare the components ahead but assemble just before serving for the best results. Cook the veal and keep it warm for up to 30 minutes in a low oven. Make the sauce and reheat gently just before serving. This approach gives you the fresh-cooked taste while allowing you to enjoy time with your guests.

What type of Marsala wine should I use?

For this savory dish, dry Marsala is the best choice. Sweet Marsala works better in desserts. If possible, use a good quality Marsala wine labeled "Fine" or "Superiore" for the most authentic flavor, but even a basic cooking Marsala will produce delicious results.

Veal Scallopini with Mushrooms Recipe

Description

This classic Veal Scallopini with Mushrooms features tender veal cutlets, lightly breaded and pan-seared, served with a rich Marsala mushroom sauce. It’s a quick and elegant dish perfect for special dinners or weeknight gourmet meals.

Ingredients

Units Scale

For the Pan Seared Veal:

2 lbs Veal Cutlets
1/2 cup Flour
1 tsp kosher Salt
1/2 tsp ground black Pepper
2 tbsp Butter
2 tbsp Oil

For the Marsala Sauce:

1/2 cup Marsala wine
2 cups Mushrooms, sliced thin
1 tbsp Capers
2 tbsp Butter

To Serve:

Fresh Parsley, minced
Arugula

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Instructions

Prep the Veal Cutlets: Preheat your oven to 200°F (93°C). Set a wire rack over a baking sheet. In a shallow bowl, whisk together the flour, salt, and black pepper. Dredge each veal cutlet in the flour mixture, making sure to coat both sides evenly, and shake off any excess.
Pan Fry the Veal: In a large skillet over medium-high heat, melt the butter together with the oil. Once the butter stops bubbling and the mixture is hot, add the veal cutlets one at a time, being careful not to crowd the pan. Fry each cutlet for 2 to 2½ minutes per side, until lightly golden. Transfer cooked cutlets to the prepared wire rack. Continue until all cutlets are done, then place the wire rack into the preheated oven to keep them warm.
Make the Marsala Sauce: Using the same skillet, pour in the Marsala wine to deglaze, scraping up the browned bits from the bottom of the pan. Add the capers and sliced mushrooms. Simmer the mixture until the mushrooms have released their liquid and started to brown, about 5 minutes. Remove from heat and stir in the butter until it melts into the sauce.
Serve: Arrange a bed of arugula on serving plates. Place the warm veal cutlets over the arugula and spoon the Marsala mushroom sauce generously over top. Garnish with minced fresh parsley and season with additional salt and pepper to taste.

Notes

Do not overcrowd the skillet while frying the veal to ensure even browning.
Veal can be replaced with thinly sliced chicken breast as an alternative.
The Marsala sauce can be thickened with a little flour if you prefer a richer consistency.
Best served immediately for the most tender and juicy results.
Garnish with extra parsley or a squeeze of lemon for added freshness.

Nutrition

Serving Size: 1/6 of recipe
Calories: 325
Sugar: 2g
Sodium: 440mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 36g
Cholesterol: 110mg