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Veal Marsala

I can't remember the last time I had veal. But I kept thinking of Veal Marsala for some reason and I found these 4 pieces of veal at Publix for $15.00 and decided to give it a try.

So I went online and started watching youtubers and then looking at recipes all over the internet. The one that looked the best was a youtube video by Gordon Ramsey. But of course there was no written recipe so I had to watch it like 10 times to grasp what I needed. He was like "add a knob of this and a knob of that" so this might or might not be his recipe. But it did come good.

I did not have any smoked paprika on hand so I used a mixture of 2 parts regular paprika and one part cumin. The only problem was that I forgot to get a finished picture of it. The picture above is right before I added in the sauteed veal. And I cut them in half before I added them to the marsala sauce.


1/2 Cup Flour

4 Tbsp Olive Oil

Kosher Salt

Black Pepper

Smoked Paprika

Couple of Tbsp Butter

2 Shallots, diced small

1 lb mushrooms, sliced (I used white mushrooms and Portobello)

3 cloves garlic, minced

1 Cup Dark Sweet Marsala Wine

Couple of sprigs of Fresh Oregano

Couple of sprigs of Fresh Thyme


On a flat plate, add flour, salt, pepper and paprika and mix it up. Make sure your veal is pounded thin. Dredge each cutlet in the flour mixture.

In a frying pan, add 3 Tbsp of the Olive Oil. Once hot, add in the cutlets and fry for only 30 seconds per side. Remove each one and let them sit on a rack and let them rest.

In the same pan, on medium heat, add 1 Tbsp. Olive Oil and 2 Tbsp of butter. Toss in the Shallots, the Garlic and the Mushrooms and sauté till soft.

If you feel like adding more oil or more butter do it. Once that looks finished raise the heat a little bit and then pour in the Marsala Wine. Keep stirring the mixture until it reduces down and starts to get a little syrupy.

I forgot to take a picture of the Marsala added in. Lower the heat to medium low and toss in the Oregano and Thyme and let it simmer for about 10 minutes. Add a little more butter if you want for richness.

Cut the cutlets in half and add them back into the pan. Let it simmer for about 5 minutes and serve.


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