Veal Marsala #1

I decided to make some veal Marsala for dinner tonight, at it was really good! Pictured with polenta, which also works well with this dish.

Serves 1, scale as necessary.

3.0 oz. thinly sliced veal leg cutlet
1 shallot, minced
1 clove of garlic, minced
1.5 oz. mushrooms (2 medium), sliced
2 oz. dry Marsala wine
1 oz. water + 1 tsp. More Than Gourmet roasted chicken stock (or 1 oz. chicken stock)
fresh rosemary, chopped (can use dried)
olive oil

This recipe is pretty much Giada De Lorentiis' recipe, so if you want a normal recipe that serves 4 people, I'd probably start with that instead of my single serving recipe.

The original recipe called for sweet Marsala, but I don't really like sweet, so I went with dry, which I figured would be better if I wanted to drink some of the Marsala. This is what I got:

I got an 0.61 lb. package of veal leg cutlets. It was a little expensive at $ 7.31, but that's enough for 3-4 servings. Or, of course, you could also make this with thinly sliced chicken. Here's how I divided it up:

And I vacuum sealed and froze the two remaining uncooked servings.

Here's today's serving, seasoned with salt and freshly ground black pepper, both sides. There's 3.0 oz. here.

And here is the shallot, garlic, rosemary, and 2 mushrooms:


Add some butter and olive oil to a sauté pan over medium heat and cook the veal, 1.5 minutes per side. It's thin and cooks quickly. You don't want the heat too high, because the butter will burn. Remove to a plate, but leave the butter and oil in the pan.

I made this serving with polenta, which is a nice combination with the Marsala sauce. I got the pre-cooked kind that comes in a little plastic tube that you just cut slices off of and cook again. The package says a serving is two 1/2" thick rounds, so that's what I made. I seasoned it with salt and freshly ground pepper and sautéed it in butter and olive oil.

In the veal sauté pan, add the shallots and garlic and cook for 30 seconds. Add the mushroom and cook until the mushroom are done, about 3 minutes. Add more butter or olive oil to the pan if necessary.

Add the Marsala to the pan. I used about 1 oz., but I could probably have used more to give it more Marsala flavor. Cook for a minute until it's reduced a bit and the alcohol has boiled off.

Add chicken stock. I used about 1 oz. of water and a 1 tsp. of More Than Gourmet roasted chicken stock concentrate. It probably would work better to add more Marsala and less water here.

Cook until the sauce is reduced to a nice consistency, but make sure there's enough to coat the chicken and polenta! Add a little butter, I used about 1/3 tbsp., at the end to finish the sauce, if desired.

Incidentally, while I try to make my blog postings readable, this is the recipe I made this from, along with my modifications I made along the way. If I didn't type up the notes right away, I'd never be able to figure it out again!

Also, when I wrote up the recipe I thought it needed 2 oz. of Marsala, but when I was making it I reduced it to 1 oz., but I was right originally, I think.

Updated 4/15/2015: It's also good with couscous. I made 1/4 cup (dry), the serving size from the package, but that seemed like too much. Also, it probably would be a good idea to make double sauce with couscous because it's good with the sauce.

ate.2015.04.15.d.jpg ate.2015.04.15.c7.jpg
It's also good with orzo (pasta). I made extra sauce to go over the orzo and it was delicious!


About this Entry

This page contains a single entry by Rick Kasguma published on May 21, 2014 4:48 PM.

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