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Veal Blade Steaks with Marsala Cream Sauce

Serves 4

I am always on the lookout for specials on veal and stumbled across some blade steaks, also known as blade or shoulder chops. I never saw them before and decided to give it a try, especially since they were considerably less expensive than most cuts of veal. I purchased them for various preparations and they actually are very good. However, I have not seen them since then. Fortunately, I had made this recipe several times before they disappeared, because the sauce is to die for. The combination of marsala with the cream, lemon, capers and truffle oil is unbelievably delicious sauce. It is quick, easy and the perfect complement to veal, chicken or pork for a family dinner or special occasion.

Ingredients

  • 4 bone-in veal blade steaks
  • Salt and pepper to taste
  • 3 tablespoons olive oil
   Marsala Cream Sauce
  • 1 cup dry marsala or other dry red wine
  • 1 cup heavy cream
  • 2 teaspoons chopped fresh sage
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper to taste
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon capers
  • 2 teaspoons white truffle oil (optional, but so good)

Sprinkle both sides of the veal with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the veal and sear until brown, about 3 minutes per side. (Do this in two batches if necessary.) Remove from pan and set aside.

Add the marsala to the pan and deglaze. Add the cream, sage, parsley, salt and pepper. Reduce until desired thickness, but not too thick. Lower heat to medium. Stir in the lemon juice, capers and truffle oil. Taste for seasoning.

Return the veal and any accumulated juices to the pan and flip over to coat both sides with some of the sauce. Let heat about 2 minutes. Serve immediately, spooning a little sauce over each steak. Spoon the remaining sauce over a pasta or rice side dish.

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