Veal Marsala

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.

INGREDIENTS

• 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

1. 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.
2. 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.
3. 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.
4. 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!

Bon Appetit!