Jamie Oliver’s Veal Marsala is made with veal cutlets, flour, butter, Crimini mushrooms, garlic, chicken stock, Marsala wine, parsley, olive oil, salt, and pepper, creating a savory dish that takes just 30 minutes to prepare!
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🤎 Why You’ll Love This Veal Marsala Recipe:
- Quick and Easy to Prepare: This recipe is straightforward and can be whipped up in under 30 minutes, making it ideal for busy weeknights or last-minute dinner plans.
- Elegant yet Comforting: The combination of tender veal, rich Marsala wine, and savory mushrooms creates a dish that is both sophisticated and heartwarming, perfect for impressing guests or enjoying a cozy meal at home.
- Perfect Balance of Flavors: The Marsala wine brings a delightful sweetness that complements the savory mushrooms and tender veal, creating a harmonious blend of flavors that will leave you wanting more.
- Uses Simple, Fresh Ingredients: With just a few fresh ingredients like veal, mushrooms, garlic, and parsley, this dish is easy to shop for and ensures you are using wholesome, nutritious components.
❓ What Is Jamie Oliver’s Veal Marsala Recipe?
Jamie Oliver’s Veal Marsala Recipe features lightly floured veal cutlets, pan-fried and simmered in a Marsala wine sauce with mushrooms and garlic, garnished with fresh parsley.
🍖 Jamie Oliver Veal Marsala Ingredients
- 8 veal cutlets
- ¼ cup flour for dredging
- 2 tablespoons butter 30g
- 2.5 cups Crimini mushrooms sliced (170g) aka chestnut mushrooms UK
- 2 cloves garlic finely chopped
- 1.5 cups chicken stock low sodium (375ml)
- ½ cup Marsala wine 125ml
- 1-2 tablespoons fresh parsley finely chopped
- 2-3 tablespoons olive oil
- Salt and pepper
🥘 How To Make Jamie Oliver Veal Marsala
- Apply salt and pepper to the veal, pressing slightly to ensure a good coating. Toss the flour onto a plate and coat the veal pieces lightly; brush off any excess.
- Heat the olive oil in a large skillet or frying pan, then add the veal and fry it for 1 minute on each side, until it is browned and cooked all through. You may need to add more oil as needed. Take it out of the pan and place it on a plate.
- Melt the butter in the pan, add the mushrooms, and sprinkle with salt. Fry the mushrooms for around 5 to 7 minutes until the excess moisture has been released and they begin to cook down.
- Add the garlic and fry for another minute. Put in the marsala and let it simmer until half of the liquid is gone. Pour in 1.5 cups (375 ml) of chicken broth.
- Simmer the sauce for 5 to 7 minutes, until it begins to thicken. Return the veal to the pan and warm it thoroughly.
- Add some chopped parsley on top of the veal before serving.
💭 Recipe Tips
- Ensure Even Coating: Lightly dredge the veal cutlets in flour, shaking off excess. This helps achieve a golden-brown crust without being too heavy.
- Use Fresh Herbs: Fresh parsley adds a burst of flavor and vibrant color to the dish. Avoid using dried parsley for this recipe.
- Cook Mushrooms Thoroughly: Sauté the mushrooms until they release their moisture and begin to brown. This deepens their flavor and enhances the overall taste of the sauce.
- Simmer Sauce Properly: Allow the Marsala wine and chicken stock to reduce and thicken. This intensifies the flavors and ensures a rich, velvety sauce.
🍝 What To Serve With Veal Marsala?
Serve Veal Marsala with Jollof Rice, Egg Fried Rice,Pregnant Pasta,Red Pepper Pasta,Coleslaw Red Cabbage,Olive Bread,Potato Wedges,French Bread, Braised Red Cabbage, and Caesar Salad.
🎚 How To Store Leftovers Veal Marsala?
- In The Fridge: Store leftover veal Marsala in an airtight container for 3 to 4 days.
- In The Freezer: Frezee leftover veal Marsala in a freezer-safe container for 2 to 3 months.
🥵 How To Reheat Leftovers Veal Marsala?
- In The Oven: Preheat to 350°F (175°C) and heat leftover veal Marsala in a baking dish for 15 to 20 minutes.
- On The Stove: Warm gently leftover veal Marsala in a skillet over medium heat for 5 to 7 minutes until hot.
- In The Microwave: Heat leftover veal Marsala in a microwave-safe dish on medium power for 1 to 2 minutes, stirring halfway.
FAQs
Is Veal Marsala wine sweet or dry?
Veal Marsala typically uses dry Marsala wine, providing a seventy percent dry to thirty percent sweet flavor balance, enhancing the dish’s richness.
Why is my veal Marsala tough?
Your veal Marsala may be tough if the cutlets are not pounded thin enough, affecting tenderness and cooking time.
Can you substitute chicken broth for veal Marsala?
Yes, chicken broth can be substituted for veal Marsala, as chicken stock provides a suitable alternative in this recipe.
How to thicken up veal Marsala?
To thicken veal Marsala, stir the remaining 1 tablespoon of butter into the sauce until it reaches the desired consistency.
Jamie Oliver Veal Marsala Nutrition Facts
Amount Per Serving
- Calories 165
- Total Fat 8.2g
- Saturated Fat 3.8g
- Cholesterol 65mg
- Sodium 138mg
- Potassium 275mg
- Total Carbohydrate 6.3g
- Dietary Fiber 0.4g
- Sugar 0.5g
- Protein 16g
Jamie Oliver Veal Marsala
Description
Jamie Oliver’s Veal Marsala is made with veal cutlets, flour, butter, Crimini mushrooms, garlic, chicken stock, Marsala wine, parsley, olive oil, salt, and pepper, creating a savory dish that takes just 30 minutes to prepare!
Ingredients
Instructions
- Apply salt and pepper to the veal, pressing slightly to ensure a good coating. Toss the flour onto a plate and coat the veal pieces lightly; brush off any excess.
- Heat the olive oil in a large skillet or frying pan, then add the veal and fry it for 1 minute on each side, until it is browned and cooked all through. You may need to add more oil as needed. Take it out of the pan and place it on a plate.
- Melt the butter in the pan, add the mushrooms, and sprinkle with salt. Fry the mushrooms for around 5 to 7 minutes until the excess moisture has been released and they begin to cook down.
- Add the garlic and fry for another minute. Put in the marsala and let it simmer until half of the liquid is gone. Pour in 1.5 cups (375 ml) of chicken broth.
- Simmer the sauce for 5 to 7 minutes, until it begins to thicken. Return the veal to the pan and warm it thoroughly.
- Add some chopped parsley on top of the veal before serving.
Notes
- Ensure Even Coating: Lightly dredge the veal cutlets in flour, shaking off excess. This helps achieve a golden-brown crust without being too heavy.
Use Fresh Herbs: Fresh parsley adds a burst of flavor and vibrant color to the dish. Avoid using dried parsley for this recipe.
Cook Mushrooms Thoroughly: Sauté the mushrooms until they release their moisture and begin to brown. This deepens their flavor and enhances the overall taste of the sauce.
Simmer Sauce Properly: Allow the Marsala wine and chicken stock to reduce and thicken. This intensifies the flavors and ensures a rich, velvety sauce.
Jamie Oliver Veal Marsala