Veal Marsala with Wine & Mushrooms

This is certainly one of my favourite recipes that my mom will often make when I come home to visit. This succulent Veal Marsala can be served with whole grain spaghettiand two sides ofvegetables like steamed green beans and salad. Additionally, veal is an excellent protein and an exceptional source of iron, vitamin B12 and vitamin A.

Did You Know?

There are two types of iron: heme and non-heme. Heme iron is found in meat, shellfish, poultry and fish; in these food sources, about half (55-70%) of the iron is heme form (not 100% heme iron) with remaining non-heme iron.Interestingly, the body absorbs two to three times more heme iron versus the non-heme form. Non-heme iron is found primarily in plant foods and, as a result, is best paired with heme iron for enhanced absorption. Therefore, be sure to pair your veal marsala with some plant sources of iron!

Other examples of iron rich foods

• Serves: 4
• Prep time: 30 min
• Cook time: 20 minutes

Ingredients:

• 1 pound thin veal cutlets
• salt and pepper to taste
• ¼ cup all purpose flour
• 1 Tbsp each butter and olive oil
• 1/3 cup onions, chopped
• 1 cup mushrooms, sliced
• 1 tsp dried thyme
• ½ cup dry Marsala wine or white wine
• ½ cup chicken stock

Directions for Veal Marsala with Wine and Mushrooms:

1. Firstly, blot cutlets with dry with paper towels.
2. Secondly, season veal cutlets with salt and pepper; dredge in flour.
3. Then, in a large nonstick skillet over medium-high heat, heat butter and oil.
4. Cook cutlets in batches until lightly browned, adding butter and oil as needed.
5. Afterwards, transfer the veal cutlets to plate.
6. Reduce heat to medium and add onions, mushrooms and thyme; cook stirring for 5 minutes or until softened.
7. Add marsala and stock and cook until slightly reduced.
8. Finally, return cutlets to the pan and cook for an additional 2 minutes and turn occasionally until coated in sauce.

Optional: For a creamy version, stir in ¼ cup cream at the end of cooking and heat through.

Veal Marsala with Wine and Mushrooms

Yield: 4

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

This succulent Veal Marsala features wine and mushrooms for a perfect dinner to share with family. Ready to eat in just one hour!

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Ingredients

• 1 pound thin veal cutlets
• salt and pepper to taste
• ¼ cup all purpose flour
• 1 Tbsp each butter and olive oil
• ⅓ cup onions, chopped
• 1 cup mushrooms, sliced
• 1 tsp dried thyme
• ½ cup dry Marsala wine or white wine
• ½ cup chicken stock

Instructions

1. Blot cutlets with dry with paper towels.Season veal cutlets with salt and pepper; dredge in flour.
2. In a large nonstick skillet over medium-high heat, heat butter and oil.
3. Cook cutlets in batches until lightly browned, adding butter and oil as needed.
4. Transfer veal cutlets to plate.
5. Reduce heat to medium and add onions, mushrooms and thyme; cook stirring for 5 minutes or until softened.
6. Add marsala and stock; cook until slightly reduced.
7. Return cutlets to the pan and cook for an additional 2 minutes and turn occasionally until coated in sauce.