Marsala Veal Cutlets with Wilted Spinach

  • Preparation 25 MIN
    Cooking 25 MIN
  • Servings 4


Wilted Spinach



Wilted Spinach

  1. In a large saucepan, soften the garlic in the oil and butter. Add the spinach and wilt over high heat until almost dry. Remove from the heat and stir in the cheese. Season with salt and pepper. Keep warm.


  1. Dust the cutlets with flour. In a skillet, brown on both sides, two at a time, in the oil and 30 ml (2 tablespoons) of butter. Season with salt and pepper. Keep warm. Deglaze the hot skillet with the Marsala and reduce by half. Remove from the heat and whisk in the remaining butter. Adjust the seasoning.
  2. Spoon the sauce over the cutlets. Serve with the wilted spinach and oven-roasted potatoes, if desired.


Party of two
To serve with veal marsala, pasta tossed in olive oil is a classic. And it's fast. If you have 25 minutes to spare, oven-roasted potatoes are simple and delicious.

On a baking sheet, toss 4 large potatoes, unpeeled and cut into 1-cm (1/2-inch) thick slices with 60 ml (1/4 cup) olive oil. Season with salt and spread on the baking sheet. Bake for about 25 minutes or until tender.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.