Veal Escalopes Marsala Spinach
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Veal escalopes sautéed, coated with marsala wine sauce reduced and enriched with butter. Spinach cooked down with garlic, olive oil, and finished with parmesan. Substituted half butter for olive oil in sauce and replaced parmesan with grated pecorino. Reduced spinach portion slightly. Added lemon zest twist to spinach. Cooking times adjusted by ±5 minutes. Flour replaced partly with cornstarch for light crust. Marsala wine replaced by dry sherry for subtle difference. Four servings. Oven-roasted potatoes suggested but optional.
Prep:
20 min
Cook:
30 min
Total:
50 min
Servings:
4 servings
#Italian cuisine
#veal recipes
#easy dinner
Veal quick-seared. Marsala wine replaced by dry sherry for subtlety. Escalopes dredged in a lighter coating—half cornstarch for crispness. Garlic wakes the oil and butter mix, spinach tossed in aggressively. Lemon zest added to spinach to cut through richness. Parmesan swapped out for sharper pecorino. Sauce thickened by butter whisked in off heat. Timings tweaked. Quick but rich plate. Roasted potatoes make sense, but leave them out if impatience wins. The sauce clings in gloss, spinach soft with bite of cheese, veal tender but browned. Flavors layered without fuss. Nothing extra, nothing missing.
Ingredients
Wilted Spinach
- 1 clove garlic minced
- 20 ml olive oil
- 25 ml butter
- 300 g fresh spinach leaves
- 40 ml grated pecorino romano cheese
- Zest of half a lemon
- Salt and pepper to taste
Veal Escalopes
- 4 veal escalopes
- Mix 50% all-purpose flour and 50% cornstarch for light coating
- 45 ml butter
- 135 ml dry sherry
About the ingredients
Switched parmesan for pecorino—sharper and saltier for contrast. Spinach weight slightly lowered to keep dish balanced with reduced dairy. Butter portion cut by a third, rest olive oil for lighter fat profile. Flour partly replaced with cornstarch to prevent heaviness, gives escalope a lighter crust. Marsala wine swapped for dry sherry; still fortified but with a subtler sweetness. Added lemon zest in spinach stage for brightness—counteracts richness of cheese and butter. Garlic quantity down a touch—hints rather than punches. Minor tweaks keep core Italian flavor intact but shift mouthfeel and balance, less heavy, but still indulgent.
Method
Wilted Spinach
- Start heating oil and butter in large skillet until hot.
- Toss in minced garlic; sauté briefly until fragrant but not browned.
- Add spinach in batches. High heat, stir, let most moisture evaporate.
- Remove from heat, stir in grated pecorino and lemon zest.
- Season with salt and fresh cracked black pepper, hold warm.
Veal Escalopes
- Dust escalopes evenly with flour-cornstarch mix.
- Heat pan, melt half butter with little olive oil to prevent burning.
- Sear escalopes two at once until golden both sides, about 3-4 minutes each side.
- Season with salt and pepper, transfer to warm plates to rest.
- Pour sherry into same pan, scrape browned bits, reduce sauce by half over medium heat.
- Off heat, whisk in remaining butter until glossy and combined.
- Taste, adjust seasoning if necessary.
- Arrange escalopes on plates, spoon warm sauce over.
- Serve alongside wilted spinach. Optional: roasted potatoes.
Cooking tips
Wilt spinach on high heat quickly, not stewing, just tossing so water evaporates fast. Garlic added first to infuse oil but watch for browning. Pecorino folded in off heat to avoid clumping or cooking away. Lemon zest last to keep brightness fresh. Escalopes coated lightly with flour-cornstarch mix to avoid thick batter. Use medium-high heat to get color without overcooking veal. Sauce made by deglazing pan after searing, scraping up those fond bits. Reduce liquid by half over medium; higher heat speeds evaporation but watch so it doesn’t burn. Off heat, butter whisked in to emulsify and thicken sauce immediately. Season at end because reduction concentrates salt. Serve immediately to keep sauce glossy and warm. Potatoes are optional but match sauce and spinach well if using.
Chef's notes
- 💡 Use high heat for spinach to wilt quickly. Stir rapidly. Want moisture gone. Garlic first in oil. Watch for color. Don’t burn.
- 💡 For veal, coat light with flour-cornstarch mix. Prevents heavy batter. Sear in hot pan. Golden color. Quick but tender. Timing is key.
- 💡 Deglaze the pan after searing. Brown bits give flavor. Scrape well. Reduce sauce over medium heat. By half, focus on thickness.
- 💡 Whisk in butter at end. Off heat. Glossy finish, keep sauce vibrant. Taste, adjust seasoning later. Always check salt levels.
- 💡 Serving immediately is essential. Sauce gloss fades quickly. Roasted potatoes pair nicely if using. But optional, skip if in a hurry.
Common questions
What if I can’t find veal?
Use pork or chicken escalopes. Similar texture, adjust cooking times. Slightly different flavor though.
What's the best way to store leftovers?
Keep in airtight containers. Refrigerate them. Enjoy within 2-3 days. Reheat gently.
Can I use another cheese instead of pecorino?
Yes, try aged gouda or fontina for different flavors. Not as sharp though.
What if I want a vegetarian version?
Replace veal with portobello mushrooms. They hold up well. Modify cooking as needed.
