Veal Marsala with Fennel & Artichokes

Jorj Morgan

Veal Marsala with Fennel & Artichokes

Tender veal cutlets, gently pan-seared, bathe in a luxurious, concentrated Marsala reduction with fennel and artichokes. Each succulent bite promises a symphony of deep, earthy flavors, elegantly bridging the sweet wine with savory richness.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Main Course, Dinner Party

Ingredients Method

Ingredients

The Protein & Sear

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

The Aromatic Harvest

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

The Pan Sauce Reduction

1 cup Marsala wine
½ cup homemade or prepared low-sodium chicken broth
1 tablespoon truffle mustard

Method

Pounding & Searing

Heat the olive oil and butter in a pan over medium high heat. Season both sides of the veal with salt and pepper.
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.

Sauté the Vegetables

Place the fennel, artichokes and sun-dried tomatoes into the pan.
Cook until the vegetables are soft and golden, about 2 to 3 minutes.

The Wine Reduction & Glaze

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.

The Integration & Finish

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