Veal Escalopes in a Flavourful Marsala Sauce

Ingredients

• 2veal escalopes
• 1 punnetmushrooms
• 1chicken stock cube
• 500 gfloury potatoes
• 1onion
• 1 bunchtarragon
• 2 sprigscherry tomatoes
• 4 clovesgarlic
• 1 tbspbutter
• 6 tbsp, plus a drizzleolive oil
• to tastesalt and pepper
• 60 mlMarsala or white wine

Instructions

1. 1

   Cook the potatoes

   Heat the oven to 200°C. Peel the potatoes, cut them into pieces about 3 cm across and put them in a pan of cold salted water. Boil for about 15 minutes, until tender, then drain. Mash with olive oil, salt and pepper, and set aside.

2. 2

   Prepare the vegetables

   Put the cherry tomatoes and unpeeled garlic cloves in an oven dish. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Finely chop the onion and thinly slice the mushrooms. Dissolve half the stock cube in 250 ml warm water.

3. 3

   Roast and sear

   Roast the tomatoes and garlic for 15 minutes. Heat a frying pan over a high heat with 2 tablespoons of olive oil. Season the veal with salt and pepper, cut each escalope in half and sear for 30 seconds on each side. Remove from the pan and set aside.

4. 4

   Make the sauce

   Add 2 tablespoons of olive oil to the pan and cook the onion over a medium heat for 5 minutes. Add the mushrooms, raise the heat slightly and cook until golden brown. Pour in the Marsala or white wine and let it reduce a little. Finely chop the tarragon. Add the chicken stock, bring the sauce to the boil and let it reduce slightly. Stir in the butter to bind the sauce.

5. 5

   Finish and serve

   Warm the mash. Squeeze the roasted garlic from its skins and mix it thoroughly into the potatoes. Return the veal and tarragon to the pan for about 2 minutes. Serve the veal with the sauce spooned over it, with the roasted tomatoes and mash alongside.

What are veal escalopes?

Escalopes are thin pieces of meat, a format often used in Italian-style quick pan cooking. This version pairs tender veal with a wine-based sauce, earthy mushrooms and fragrant tarragon.

The combination works because the meat cooks quickly while the sauce gets depth from browned mushrooms, stock and Marsala. Garlic mash and roasted tomatoes turn it into a complete plate.

Nutrition and macros by portion

The nutrition label shows one serving as written: 810 calories, 39g protein, 75g carbs, 39g fat.

The potatoes provide most of the carbohydrate, while olive oil and butter contribute much of the fat. Veal supplies most of the protein, with smaller amounts from the other ingredients. For a balanced plate, add a serving of green vegetables alongside the tomatoes and mash.

Choosing the wine

Marsala: its rounded, slightly sweet character gives the sauce a distinctive richness. Let it reduce briefly after adding it so the flavour concentrates.

White wine: use it as the recipe’s alternative for a lighter, less sweet wine note. The method is the same whichever option you choose.

Build flavour in the pan

Golden mushrooms: give them room and cook until browned before adding the wine. This adds savoury depth to the sauce.

Butter: stir it in after the stock has reduced a little. It helps bring the sauce together; avoid boiling it hard after this point.

Keep the veal tender

Quick sear: the escalopes need just 30 seconds on each side at the start. Their thinness means they can overcook quickly.

Brief finish: return the veal to the sauce for about 2 minutes, as directed. Keep the pan at a gentle simmer rather than cooking the meat for longer.

Mash and roast together

Floury potatoes: these mash readily after boiling for about 15 minutes, though the exact time depends on the size of the pieces. Check that a knife goes through easily before draining.

Roasted garlic: leave the cloves in their skins in the oven, then squeeze out the soft centres and mix them into the mash. The tomatoes roast in the same dish for 15 minutes.

Serve while hot

Plate the mash and roasted tomatoes alongside the veal, then spoon the mushroom sauce over the meat. A green salad or simply cooked green beans would make a fresh accompaniment.

The sauce and mash are best served straight away, while the sauce is glossy and the potatoes are warm.

Recipe notes & tips

• Cut the potatoes into pieces of a similar size so they cook evenly.
• Pat the veal dry before seasoning if its surface is damp, to help it sear.
• Wait for the mushrooms to turn golden before adding the wine.
• Keep the veal in the pan only for the brief finishing time stated.
• Squeeze the garlic out of its skins only once it is cool enough to handle.

Variations

• Use white wine: swap it for the Marsala for a less sweet sauce.
• Add extra mushrooms: increase the mushroom portion for a more mushroom-led sauce.
• Try thyme: use a little thyme in place of some of the tarragon for a different herbal note.
• Serve with greens: add steamed green beans or broccoli alongside the mash.
• Make it richer: add a small splash of cream to the finished sauce.

Common mistakes to avoid

• Overcooking the veal: sear for only 30 seconds per side, then return it to the sauce for about 2 minutes.
• Pale mushrooms: cook them until golden before adding the wine.
• Watery mash: drain the potatoes thoroughly before mashing.
• Burning the garlic: roast the cloves unpeeled with the tomatoes and check them at the stated 15-minute mark.
• Boiling the finished sauce hard: stir in the butter gently and keep the heat moderate.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat the veal and sauce gently in a pan until hot throughout, adding a splash of water if needed; warm the mash separately. The tomatoes and mash may soften after storage.

Frequently asked questions