Veal Marsala

Name: Veal Marsala
Yield: 4 main-course servings
Ingredients: 8 veal cutlets (about 3 ounces each); 1 1/4 teaspoons salt, plus more to taste; 1 teaspoon freshly ground black pepper, plus more to taste; 4 tablespoons unsalted butter; 2 tablespoons olive oil; 1 large shallot, finely chopped; 2 garlic cloves, minced; 4 ounces assorted mushrooms, sliced; 1/2 cup sweet Marsala; 1 sprig of fresh rosemary; 3/4 cup reduced-sodium chicken broth

December 9, 2011

This classic Italian-American dish is a prime example of a versatile preparation—you’ll find Marsala recipes made with veal, pork, chicken, and even steak. Not surprisingly, the key is the Marsala wine, which for centuries has been one of the prized treasures of Sicily. It’s a fortified wine—like Portugal’s port or Spain’s sherry—and can be either sweet, which is the type used for cooking, or dry.

Cooks' Note

When buying veal, make sure it is either creamy white or light pink, because it has the mildest flavor and is the freshest.

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