Marsala Veal with Spinach
Marsala Veal with Spinach is a show-stopping dish that transforms tender veal cutlets into a culinary masterpiece. Simmered in a flavorful Marsala wine sauce and paired with earthy spinach, it’s served over fluffy mashed potatoes for a comforting finish. Perfect for impressing guests or elevating family dinners, this recipe combines simplicity with gourmet flair, ensuring every bite is a delightful experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 1 lb veal cutlets
- 4 cups fresh spinach
- 1 cup dry Marsala wine
- 3 cloves garlic, minced
- 1 medium yellow onion, chopped
- ½ cup grated Parmigiano-Reggiano cheese
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare the ingredients by chopping the onion and mincing the garlic. Gather all other ingredients.
- Heat olive oil in a large skillet over medium heat. Sauté onions until translucent (3-4 minutes).
- Season veal cutlets with salt and pepper. Add to the skillet and cook each side until golden brown (about 3 minutes per side).
- Add minced garlic and fresh spinach to the skillet; stir until spinach wilts (1-2 minutes).
- Pour in Marsala wine, deglazing the pan by scraping up any browned bits. Let simmer until slightly thickened (around 5 minutes).
- Stir in grated Parmigiano-Reggiano until melted and creamy.
- Serve immediately over mashed potatoes or pasta.
Nutrition
- Serving Size: Approximately 1 plate (400g)
- Calories: 550
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg
Keywords: For added flavor, consider incorporating mushrooms or fresh herbs like thyme. If you're looking for a vegetarian option, substitute veal with portobello mushrooms.