This is the recipe I used to pair with Merenzao. It’s a lighter version of the traditional Veal Marsala and can pair well with most lighter bodied, earthy reds like Trousseau, Pinot Noir, Mencia, Nebbiolo, Sangiovese, and Poulsard.
- Veal Cutlets, 8 pieces at 3 ounces each
- 3 tablespoons salted butter
- 3 tablespoons olive oil
- 1 large shallot, finely chopped
- 3 cloves of garlic, finely chopped
- 6 ounces Baby Bella mushrooms, sliced
- 1/2 cup Marsala wine
- 3/4 cup low-salt chicken broth
- Leaves from 2 rosemary sprigs
- Salt and pepper
- Sprinkle the veal cutlets with salt and pepper on both sides. Melt 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add 4 veal cutlets and cook until golden brown, usually about 1 1/2 minutes per side. (Do not overcook them as they will be back on the heat later and you don’t want them to get tough!) Transfer the cutlets to a plate and cook the remaining four cutlets. Set the cutlets aside.
- Add 1 tablespoon of olive oil to the skillet. Add the chopped shallot and garlic. Sauté for thirty seconds until fragrant. You can add a little more olive oil if necessary. Add the mushrooms and a tablespoon of butter and sauté until tender, about three minutes. Season with salt.
- Add the Marsala wine. (I used the sweet marsala cooking wine from the grocery store, but if you can get your hands on some actual Marsala wine you’re in for a treat!) Simmer until the Marsala reduces by half, about 2-3 minutes. Add the chicken broth and rosemary leaves. Simmer until reduced by half, about 4-5 minutes.
- Return the veal cutlets to the pan. Turn to coat with the juices, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce to thicken. Season with salt and pepper to taste. Remove veal from pan and garnish with a rosemary sprig.
I really enjoy this recipe because the omission of flour keeps the sauce light and savory, while the addition of rosemary adds freshness; the perfect pair for lighter bodied reds! I added some pan seared broccolini on the side, but any veggie will do. Or, you could go more traditional with some pasta.
As always, I really feel that wine completes the flavor profile of any dish! If you can’t find the Spanish Merenzao, Trousseau is the French version of the same grape. Or a nice Willamette Pinot Noir is perfect… and can be found in any grocery store!