Thursday, February 18, 2010

Veal and Creamy Marsala Sauce with Orange and Tarragon

I love veal and always look for new ways to prepare it. Since it is a bit pricey I wanted my recipe to be extra special and I think this one is very fitting. Lovely, thin veal cutlets lightly sauteed and napped with a creamy Marsala sauce with hints or orange and tarragon. What a great combination and unlike any veal Marsala you have ever had. This dish is very simple to prepare and takes very little time to cook. It is as wonderful for a special occasion as it is for a quick weeknight meal. I hope you enjoy.

Veal and Creamy Marsala Sauce with Orange and Tarragon


1 lb. veal cutlets, thin sliced or pounded out to about 1/8" thick
1/4 cup almond flour
2 Tbsp. parmesan cheese, grated
1 Tbsp. fresh parsley, chopped fine
1 egg beaten with 1 Tbsp. of water
vegetable spray
1 tsp. olive oil
1 tsp. unsalted butter
2 Tbsp. shallots, diced
1 tsp. garlic, minced
1 cup low sodium chicken stock
1/2 lemon, juice only
3/4 cup dry Marsala wine
1/4 cup heavy cream
2 tsp. orange zest, grated
2 Tbsp. fresh tarragon, finely chopped
salt and pepper

Combine the almond flour, parmesan cheese and parsley in a small bowl and season with black pepper to taste. Pour out onto a plate or other surface to use for coating the veal slices. Place the beaten egg and water in a bowl suitable to dip the veal in. Dip each slice of veal into the egg and let any excess drip off. Lightly dredge in the almond flour mixture. This is not a thick coating so the delicate flavor of the veal is not overpowered by the almond flour. Set aside on a rack until all pieces are done.

Coat a large saute pan with vegetable spray and place on medium high heat. Cooking about two slices of veal at a time so as not to crowd the pan, lightly brown on both sides. It should take about 3 or 4 minutes per side. Set aside and reserve.

Using the same saute pan, melt the butter with the olive oil and saute the shallots and garlic until translucent. Add the chicken stock and lemon juice, bring to simmer and reduce by half. Add the Marsala, heavy cream, orange zest and half the tarragon. Season with salt and pepper if desired. Reduce mixture until it has thickened slightly and coats the back of a spoon. Add the rest of the tarragon and place the veal in the sauce. Turn the veal to coat both sides with sauce.

Note ~ This sauce can be strained if desired, before adding the rest of the tarragon and the veal. Without straining, the sauce will have little brown morsels of the cooked almond flour mixture, which to me are tasty. This entirely a matter of personal preference.

Nutrition Facts
4 Servings
Amount Per Serving
Calories 374.3
Total Fat 17.2 g
Saturated Fat 6.4 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 3.4 g
Cholesterol 195.4 mg
Sodium 300.2 mg
Potassium 218.7 mg
Total Carbohydrate 6.8 g
Dietary Fiber 1.1 g
Sugars 0.4 g
Protein 37.7 g

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