Estate Dinners

Sunday Best Veal Marsala

Name: Sunday Best Veal Marsala
Total time: 25 min
Ingredients: 4 (3 to 4-ounce) veal cutlets, pounded to ⅛-inch thickness; 1 teaspoon kosher salt; ½ teaspoon coarse black pepper; 2 tablespoons olive oil; 2 tablespoons butter; 1 small fennel bulb, tops trimmed, cored and thinly sliced, about ½ cup; 6 to 8 medium artichoke hearts, thinly sliced, about ½ cup; ¼ cup sun-dried tomatoes packed in oil, drained, julienned; ½ teaspoon dried French thyme; 1 cup Marsala wine; ½ cup homemade or prepared low-sodium chicken broth; 1 tablespoon truffle mustard

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The Strategy:

Pounded to delicate perfection, these veal cutlets are pan-seared and smothered in a rich Marsala wine sauce with sweet fennel, artichoke hearts, and sun-dried tomatoes. The combination of sweet wine and savory Mediterranean vegetables elevates the classic Marsala to something truly remarkable. It is an elegant, quick-cooking dish that is sure to become a favorite for weekend entertaining.

Serves: 4 | Total Time: 25 minutes till it's ready

Ingredients

For the veal

4 (3 to 4-ounce) veal cutlets, pounded to ⅛-inch thickness
1 teaspoon kosher salt
½ teaspoon coarse black pepper
2 tablespoons olive oil
2 tablespoons butter

For the Marsala sauce

1 small fennel bulb, tops trimmed, cored and thinly sliced, about ½ cup
6 to 8 medium artichoke hearts, thinly sliced, about ½ cup
¼ cup sun-dried tomatoes packed in oil, drained, julienned
½ teaspoon dried French thyme
1 cup Marsala wine
½ cup homemade or prepared low-sodium chicken broth
1 tablespoon truffle mustard

Raw cooking ingredients for Sunday Best Veal Marsala arranged beautifully on a clean kitchen counter.

Instructions

Sear the veal

Season both sides of the veal with salt and pepper.
Heat the olive oil and butter in a pan over medium high heat.
Place the cutlets into the pan and cook until golden, about 1 to 2 minutes.
Turn and brown the other side, 1 to 2 minutes more.
Remove the veal to a platter.

Make the Marsala sauce

Place the fennel, artichokes and sun-dried tomatoes into the pan.
Cook until the vegetables are soft and golden, about 2 to 3 minutes.
Sprinkle the veggies with thyme.
Add the wine to the skillet and cook to reduce by half.
Pour the broth into the pan.
Stir in the mustard.
Reduce the heat to medium low and simmer the sauce for 1 minute.

Simmer and serve

Place the veal back into the pan.
Simmer until the veal is cooked through, and the sauce thickens, about 5 minutes.

Home cook prepared steps for assembling and cooking Sunday Best Veal Marsala.

The full recipe lives in the Vault

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Sunday Know How

Truffle mustard gives this dish a subtle, earthy flavor – one that makes it a Sunday Best dish! You can substitute with your favorite stone ground or Dijon style mustard. French thyme adds to the uniqueness of the sauce. You can find it fresh or in its more available dried version.

The Heart of the Table

The sophisticated aromas of Marsala wine and fresh herbs drifting from the kitchen set a warm, welcoming tone for the evening. Plated on a grand platter, this savory veal dish encourages everyone to lean in, enjoy the rich flavors, and share stories in a relaxed dining setting.

An appetizing, fresh serving of cooked Sunday Best Veal Marsala displayed beautifully on a styled dining table.

The Art of the Host

a solid copper balloon whisk to perfectly aerate ingredients
a large, hand-thrown ceramic serving platter with an organic rim
a well-seasoned 12-inch cast-iron skillet with dual pour spouts
a 7-quart enameled cast-iron Dutch oven with dual helper handles
a teardrop weighted stainless steel bar spoon with a twisted stem
a set of heavy-gauge, satin-finished stainless steel mixing bowls

Neighborly Grace

THE PRESENTATION: Arrange the veal cutlets on a wide ceramic platter, spooning the colorful fennel, artichoke hearts, and sun-dried tomatoes over the top. Pour the rich Marsala pan sauce generously over the meat and garnish with fresh parsley.
THE POUR: Pair this savory, slightly sweet veal dish with a medium-bodied Chianti or a dry Pinot Noir served at 58°F. For a non-alcoholic option, serve a chilled sparkling apple cider infused with a splash of pomegranate juice.
THE VIBE: Evening Dining Room. Warm candlelight and the rich aroma of Marsala wine create an elegant, cozy space for wonderful dining.

Chef’s Recommendations

What the Marsala Sauce Goes Over: Polenta with Asiago Cheese
Lemon and Crème Fraîche After: Citrus & Thyme Sunshine Cake
The Green Course: "My Way" Green Salad with Olives and Feta Cheese
The Italian Close: Italian Butter Cookies

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Sunday Best Veal Marsala

Sunday Best Veal Marsala

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

✨ The Gilded Swaps