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Veal marsala with rosemary and garlic potatoes
Veal marsala with rosemary and garlic potatoes
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Elevate veal cutlets with creamy marsala sauce.
Ingredients:
  • 10.00 gm butter
  • 4 (160g each) veal cutlets
  • 165.00 ml marsala (see note)
  • 83.33 gm pouring cream
  • 1/2 small lemon, juiced
  • Steamed green beans, to serve
  • Baby carrots, to serve
  • 1.25kg desiree potatoes, unpeeled, cut into 2.5cm cubes
  • 40.00 ml rosemary leaves, finely chopped
Instructions:
  • Preheat oven to 220C. In a large bowl, mix potatoes with oil, salt, and pepper until coated. Arrange potatoes in a single layer in a roasting pan. Roast for 20 minutes, then sprinkle with garlic and rosemary. Gently toss and roast for an additional 20 minutes until crispy and tender.
  • Heat oil and butter in a large frying pan until foaming over medium heat. Season both sides of the cutlets with salt and pepper. Cook in batches for 3 minutes on each side until just cooked. Transfer to a plate and loosely cover with foil to keep warm.
  • Turn up the heat to high and pour in marsala and cream. Let it simmer for 8 to 10 minutes until the sauce thickens. Add 1 tablespoon of lemon juice and mix well. Put the veal back into the pan and coat it with the sauce.
  • Plate the cutlets elegantly and generously drizzle the delectable sauce on top. Accompany with aromatic rosemary and garlic-infused potatoes, farm-fresh beans, and sweet carrots.

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