Jamie Oliver’s Veal Marsala is an elegant and flavorful dish that features tender veal cutlets cooked in a rich Marsala wine sauce with mushrooms and herbs. It’s a quick and easy recipe that transforms simple ingredients into something special, making it perfect for both weeknight meals and more formal dinners. With a total time of just under 30 minutes, this classic Italian dish is sure to impress your family and guests.
What is Jamie Oliver Veal Marsala?
Jamie Oliver’s Veal Marsala is a classic Italian dish featuring tender veal cutlets, lightly coated in flour and pan-seared to golden perfection. The cutlets are then simmered in a rich Marsala wine sauce, which is infused with the flavors of sautéed mushrooms, garlic, and fresh herbs. The Marsala wine, a sweet fortified wine, adds a distinctive richness to the dish, while the mushrooms provide an earthy balance. The sauce reduces to a silky texture, coating the veal with its deep, complex flavor.
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Why You Should Try This Recipe
- Quick and easy: Ready in less than 30 minutes, perfect for a busy night.
- Elegant and flavorful: The Marsala wine adds a rich sweetness that enhances the flavor of the veal.
- Impresses guests: This dish is sophisticated enough for a dinner party but simple enough to make on a weeknight.
- Versatile: Can be served with pasta, mashed potatoes, or fresh bread to soak up the delicious sauce.
- Family-friendly: Even picky eaters will enjoy the mild flavor of veal paired with the slightly sweet wine sauce.
Ingredients Needed to Make Jamie Oliver Veal Marsala
- Veal cutlets (4 pieces, about 120g each): Thinly sliced and tender, veal is the star of the dish.
- Plain flour (1/2 cup): For coating the veal cutlets, helping them brown and thicken the sauce.
- Olive oil (2 tablespoons): For frying the veal cutlets to a golden brown.
- Unsalted butter (2 tablespoons): Adds richness to the sauce.
- Mushrooms (200g, sliced): Earthy mushrooms that complement the sweetness of the Marsala wine.
- Garlic cloves (2, minced): Adds depth to the sauce.
- Marsala wine (1/2 cup): A sweet, fortified wine that creates the signature flavor of the dish.
- Chicken or beef stock (1/2 cup): Helps to create a rich, flavorful sauce.
- Fresh thyme or rosemary (1 tablespoon, chopped): Adds a herby freshness to the sauce.
- Salt and pepper (to taste): For seasoning the veal and sauce.
Instructions to Make Jamie Oliver Veal Marsala
- Prepare the veal: Lightly season the veal cutlets with salt and pepper. Dredge each piece in flour, shaking off any excess.
- Sear the veal: Heat the olive oil in a large skillet over medium heat. Sear the veal cutlets for 2-3 minutes on each side until golden brown. Remove from the pan and set aside.
- Cook the mushrooms: In the same skillet, add the butter and sauté the mushrooms until softened, about 4-5 minutes. Stir in the minced garlic and cook for another minute.
- Add the Marsala wine: Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
- Make the sauce: Add the chicken or beef stock and fresh herbs to the pan. Let the sauce simmer for 5-7 minutes until it thickens slightly.
- Return the veal to the pan: Place the veal cutlets back into the skillet, spooning the sauce over them. Simmer for an additional 2-3 minutes to heat through and allow the flavors to meld.
- Serve: Plate the veal cutlets and pour the sauce over the top. Serve immediately with your favorite side.
What Goes Well With Jamie Oliver Veal Marsala
- Pasta: Serve with linguine or fettuccine to soak up the rich Marsala sauce.
- Mashed potatoes: Creamy mashed potatoes provide a comforting side to the tender veal.
- Roasted vegetables: Add a healthy touch with roasted carrots, zucchini, or asparagus.
- Risotto: A creamy risotto pairs wonderfully with the rich flavors of the Marsala sauce.
- Garlic bread: Use fresh bread to mop up every bit of the delicious sauce.
- Polenta: Serve with creamy polenta for a classic Italian pairing.
Expert Tips for Making the Best Jamie Oliver Veal Marsala
- Use thin veal cutlets: Thinner cuts of veal cook quickly and evenly, ensuring tender meat.
- Don’t overcook the veal: Sear just until golden brown to keep the veal tender and juicy.
- Deglaze the pan: Scrape up the browned bits from the bottom of the skillet when adding the Marsala wine for extra flavor.
- Use fresh herbs: Fresh thyme or rosemary enhances the dish’s flavors, but dried herbs can be used if fresh ones are unavailable.
- Simmer the sauce gently: Letting the sauce simmer slowly helps it thicken and intensify the flavors.
Easy Variations of Jamie Oliver Veal Marsala
- Chicken Marsala: Substitute chicken breasts for veal if you prefer a more affordable option.
- Mushroom-free version: Omit the mushrooms for a simpler sauce.
- Extra garlic: Add more garlic for a stronger, more robust flavor.
- Creamy Marsala sauce: Add a splash of cream to the sauce for a richer, creamier texture.
- Vegetarian Marsala: Use thick slices of eggplant or portobello mushrooms instead of veal for a vegetarian take on the dish.
Best Practices to Store Jamie Oliver Veal Marsala
- Refrigeration: Store leftover veal Marsala in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze the cooked veal and sauce in a freezer-safe container for up to 2 months.
- Reheat once: Reheat the dish gently to prevent overcooking the veal and keep the sauce from becoming too thick.
Best Practices to Reheat Jamie Oliver Veal Marsala
- Stovetop method: Reheat on low heat in a skillet, adding a splash of stock if the sauce has thickened too much.
- Microwave method: Reheat in short intervals to avoid overcooking, though this may result in a less tender texture.
- Oven method: Reheat in a preheated oven at 160°C (320°F) for 10-12 minutes until heated through.
How Can I Make Jamie Oliver Veal Marsala Healthier?
- Use less butter: Substitute some of the butter with extra olive oil to reduce saturated fat.
- Reduce the wine: Cut back on the Marsala wine for a lighter sauce.
- Add vegetables: Include more mushrooms or toss in some spinach for extra nutrition.
- Serve with whole grains: Swap out pasta or potatoes for a whole grain like quinoa or brown rice.
- Use chicken: Swap the veal for chicken for a leaner protein option.
Nutrition Value (per serving):
- Calories: 380
- Fat: 18g
- Carbohydrates: 12g
- Protein: 34g
FAQs
Can I substitute chicken for veal in Veal Marsala?
Yes, you can substitute chicken for veal in Veal Marsala. Use thinly sliced chicken breasts, and follow the same cooking process. The chicken will still absorb the rich Marsala sauce and make a delicious alternative.
What can I use instead of Marsala wine in Veal Marsala?
If you don’t have Marsala wine, you can substitute it with a mix of dry white wine and a splash of brandy or use Madeira wine for a similar flavor profile.
How do I prevent the veal from becoming tough in Veal Marsala?
To prevent tough veal, sear the cutlets quickly over medium heat, cooking for only 2-3 minutes per side. Overcooking veal will cause it to dry out and become tough.
Can I make Veal Marsala ahead of time?
Yes, you can make Veal Marsala ahead of time. Prepare the dish as instructed, then store it in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid overcooking the veal and thickening the sauce too much.
Final Words
Jamie Oliver Veal Marsala is a rich, flavorful dish that’s perfect for a special dinner or even a quick weeknight meal. The combination of tender veal, savory mushrooms, and the sweetness of Marsala wine creates a beautiful balance of flavors. Try it with your favorite sides and enjoy the taste of classic Italian cooking in your own home!
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Jamie Oliver Veal Marsala
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4
- Category: Main Course
- Method: Searing
- Cuisine: Italian
Description
Jamie Oliver’s Veal Marsala is a classic Italian dish featuring tender veal cutlets, lightly coated in flour and pan-seared to golden perfection. The cutlets are then simmered in a rich Marsala wine sauce, which is infused with the flavors of sautéed mushrooms, garlic, and fresh herbs. The Marsala wine, a sweet fortified wine, adds a distinctive richness to the dish, while the mushrooms provide an earthy balance. The sauce reduces to a silky texture, coating the veal with its deep, complex flavor.
Ingredients
- Veal cutlets (4 pieces, about 120g each): Thinly sliced and tender, veal is the star of the dish.
- Plain flour (1/2 cup): For coating the veal cutlets, helping them brown and thicken the sauce.
- Olive oil (2 tablespoons): For frying the veal cutlets to a golden brown.
- Unsalted butter (2 tablespoons): Adds richness to the sauce.
- Mushrooms (200g, sliced): Earthy mushrooms that complement the sweetness of the Marsala wine.
- Garlic cloves (2, minced): Adds depth to the sauce.
- Marsala wine (1/2 cup): A sweet, fortified wine that creates the signature flavor of the dish.
- Chicken or beef stock (1/2 cup): Helps to create a rich, flavorful sauce.
- Fresh thyme or rosemary (1 tablespoon, chopped): Adds a herby freshness to the sauce.
- Salt and pepper (to taste): For seasoning the veal and sauce.
Instructions
- Prepare the veal: Lightly season the veal cutlets with salt and pepper. Dredge each piece in flour, shaking off any excess.
- Sear the veal: Heat the olive oil in a large skillet over medium heat. Sear the veal cutlets for 2-3 minutes on each side until golden brown. Remove from the pan and set aside.
- Cook the mushrooms: In the same skillet, add the butter and sauté the mushrooms until softened, about 4-5 minutes. Stir in the minced garlic and cook for another minute.
- Add the Marsala wine: Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
- Make the sauce: Add the chicken or beef stock and fresh herbs to the pan. Let the sauce simmer for 5-7 minutes until it thickens slightly.
- Return the veal to the pan: Place the veal cutlets back into the skillet, spooning the sauce over them. Simmer for an additional 2-3 minutes to heat through and allow the flavors to meld.
- Serve: Plate the veal cutlets and pour the sauce over the top. Serve immediately with your favorite side.
