Veal Marsala With Spaghetti A La Dino Martine-Grant Galea Recipe

Cooking Directions

• STEP 1.Start by preparing the veal cutlets. Pound them to an even thickness and season with salt and pepper.
• STEP 2.Dredge the veal cutlets in flour, shaking off any excess. Heat olive oil and butter in a large skillet over medium-high heat.
• STEP 3.Add the veal cutlets to the skillet and cook until golden brown on both sides, about 2-3 minutes per side. Remove the veal from the skillet and set aside.
• STEP 4.In the same skillet, add the sliced mushrooms and shallots. Cook until the mushrooms are tender and the shallots are translucent.
• STEP 5.Pour in the Marsala wine and bring to a simmer. Cook for a few minutes to allow the alcohol to evaporate.
• STEP 6.Return the veal cutlets to the skillet and simmer in the Marsala sauce for another 5 minutes, or until the veal is cooked through and the sauce has thickened slightly.
• STEP 7.While the veal is simmering, cook the spaghetti according to package instructions until al dente. Drain the spaghetti and set aside.
• STEP 8.In a separate pan, heat olive oil and minced garlic over medium heat. Cook until the garlic is fragrant, about 1 minute.
• STEP 9.Add the cooked spaghetti to the pan with the garlic oil and toss to coat the pasta evenly.
• STEP 10.Serve the veal Marsala over a bed of spaghetti, garnished with fresh parsley. Enjoy!

Cooking Tips

• Pounding the veal cutlets to an even thickness ensures they cook evenly and tenderize.
• Be careful not to overcook the veal, as it can become tough. Cook until just cooked through.
• For a richer sauce, you can add a splash of heavy cream or chicken broth to the Marsala sauce.

Storage and Serving

• Leftover veal Marsala can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the veal Marsala in a skillet over low heat, adding a splash of water or broth to prevent it from drying out.
• Serve the veal Marsala with spaghetti as a main course, accompanied by a side salad or steamed vegetables.