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Marsala Veal with Spinach
Zoey

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 Serves approximately 4
Course: Main
Cuisine: Italian
Calories: 550
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 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

Equipment

  • large skillet

Method
 

Instructions
  1. Prepare the ingredients by chopping the onion and mincing the garlic. Gather all other ingredients.
  2. Heat olive oil in a large skillet over medium heat. Sauté onions until translucent (3-4 minutes).
  3. Season veal cutlets with salt and pepper. Add to the skillet and cook each side until golden brown (about 3 minutes per side).
  4. Add minced garlic and fresh spinach to the skillet; stir until spinach wilts (1-2 minutes).
  5. Pour in Marsala wine, deglazing the pan by scraping up any browned bits. Let simmer until slightly thickened (around 5 minutes).
  6. Stir in grated Parmigiano-Reggiano until melted and creamy.
  7. Serve immediately over mashed potatoes or pasta.