Veal cutlets with Marsala wine.
Marsala wine has been made for centuries in the Sicilian port of Marsala. The name comes from the Arabic « Marsh-allah», which roughly means «port of God». This fortified wine was discovered at the end of the 18th century by an Englishman, who saw its potential to compete with already known Spanish and Portuguese sherries and Madeira wines. Admiral Nelson, and the British fleet, became so fond of Marsala that after their success at Trafalgar, Marsala became known across the British empire as the «Victory Wine».
|300 g||veal cutlets|
|2 tbsp||cornstarch||16 g|
|1/4 cup||Marsala wine||65 mL|
|2 1/2 tbsp||canola oil||35 mL|
|ground pepper to taste [optional]|
Before you start
For good results, have the veal sliced very thin, i.e. less than 3 mm. If possible, choose «milk-fed veal» which is much younger and more tender than the grain-fed one.
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
- Flatten and tenderize the cutlets using a meat pounder. Make a few shallow cuts around the outside edge to avoid curling during cooking. Coat them with the cornstarch and shake off the excess.
- Heat the oil in a pan over medium heat. Add the whole garlic cloves, sauté 1-2 min, then add the cutlets, and brown each side for about 1 min.
- Pour the Marsala wine into the pan, cover, and cook over low heat 6-7 min. Take out the garlic, add salt and pepper to taste. Serve on the warmed plates.
Nutrition Facts Table
per 1 Serving (100g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||0||serving|
|Grain Products :||½||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1||servings|
ClaimsThis recipe is :
- Low :
- Source of :
- Folacin, Magnesium, Omega-3, Omega-6, Pantothenic Acid, Vitamin D
- Good source of :
- Phosphorus, Potassium, Selenium, Vitamin B2, Vitamin B6, Vitamin E, Vitamin K, Zinc
- Excellent source of :
- Niacin, Vitamin B12
- Free :
|Meat and Alternatives||4|