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.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4
- Category: Main Course
- Method: Searing
- Cuisine: Italian
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.