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Home Kalfsescalopes in smakelijke Marsalasau

Recipes

I walked into the shop and spotted a dish of veal in Marsala (fortified wine) sauce with tarragon, homemade mashed potatoes and roasted tomatoes. Needless to say, my mind was made up in seconds 😉 It turned out to taste even better than it looked in the picture, which is exactly why I want to share the recipe with you today.

Recipe

Veal Escalopes in a Flavourful Marsala Sauce

Veal escalopes pan-fried in a flavourful sauce of Marsala, mushrooms and tarragon, served with creamy garlic mashed potatoes and roasted cherry tomatoes. An elegant dish that comes together surprisingly quickly.

Course	Side dish
Kitchen	Italian
Servings	2

Preparation time

Preparation time	1 hour
Time in oven	15 min
Total	1 hour

Equipment

Oven at 200°C
chopping board
chef's knife
frying pan
oven dish
potato masher

Ingredients

2 veal escalopes
1 punnet of mushrooms
1 chicken stock cube
500 g floury potatoes
1 onion
1 bunch of tarragon
2 sprigs of cherry tomatoes
4 cloves of garlic
1 tbsp butter
olive oil
salt & pepper
60 ml Marsala or white wine

How to make veal escalopes in Marsala sauce?

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

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

3. Put the oven dish in the oven and roast for 15 minutes. Heat a frying pan over high heat with 2 tbsp of olive oil. Season the veal with salt and pepper and cut each piece in half. Sear for 30 seconds on each side. Remove from the pan and set aside.

4. Add 2 tablespoons of olive oil to the pan and fry the chopped onion over medium heat for 5 minutes. Add the mushrooms, turn up the heat slightly and cook until golden brown. Pour in the Marsala or white wine and let it reduce slightly. Finely chop the tarragon. Add the chicken stock to the pan, bring to a boil and let the sauce reduce a little. Gently stir in the knob of butter (this binds the sauce).

5. Warm the mashed potatoes and squeeze the roasted garlic out of their skins, mixing them in thoroughly. Return the veal and tarragon to the pan for about 2 minutes. Serve the meat with the Marsala or white wine sauce spooned over the top, with the roasted tomatoes and mash on the side. Enjoy!

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This dish pairs the delicate flavour of veal with the savoury depth of Marsala and tarragon. The garlic mash, made with oven-roasted garlic cloves squeezed straight from their skins, gives the whole plate an extra richness and body. Perfect for a special weeknight dinner.

No Marsala at home? A dry white wine works brilliantly as a substitute and gives the sauce a lighter, fresher note. Make sure not to overcook the veal so it stays tender and juicy. Serve immediately after cooking for the best result.

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