Imagine a crispy, golden-brown schnitzel that's so perfectly breaded it shatters with a delicate crunch, then gets smothered in a luxuriously rich Marsala cream sauce that will transport you straight to a cozy German kitchen. This isn't just another recipe—it's a culinary journey that transforms simple ingredients into a restaurant-worthy dish that will have your family and friends begging for seconds. Whether you're a cooking novice or a seasoned chef, this Schnitzel with Creamy Marsala Sauce is about to become your new go-to comfort meal that promises elegance and flavor in every single bite.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: German
Serves: 4 servings
Ingredients
- 4 pork or veal schnitzels
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper to taste
- 3 tablespoons olive oil
- 1 cup Marsala wine
- 1 cup heavy cream
- Fresh parsley for garnish
Instructions
- Prepare the meat by placing each schnitzel between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the schnitzels until they are uniformly thin, about 1/4 inch thick.
- Season both sides of the schnitzels generously with salt and pepper.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- Dredge each schnitzel first in flour, shaking off excess. Then dip into the beaten eggs, ensuring complete coverage. Finally, coat thoroughly with breadcrumbs, pressing gently to help the crumbs adhere.
- Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
- Carefully place breaded schnitzels in the hot oil, cooking for 3-4 minutes on each side until golden brown and crispy. Work in batches if necessary to avoid overcrowding the pan.
- Remove schnitzels and place on a wire rack or paper towels to drain excess oil. Keep warm in a low oven.
- In the same skillet, deglaze with Marsala wine, scraping up any browned bits from the bottom of the pan.
- Reduce heat to medium and slowly pour in heavy cream, stirring constantly to create a smooth sauce. Simmer for 3-5 minutes until the sauce thickens slightly.
- Taste the sauce and adjust seasoning with salt and pepper as needed.
- Plate the schnitzels and generously pour the creamy Marsala sauce over the top.
- Garnish with freshly chopped parsley and serve immediately, accompanied by traditional sides like potato salad or spätzle.
Tips
- • For the crispiest schnitzel, ensure your meat is pounded extremely thin and evenly—this guarantees uniform cooking and that irresistible crunch. • Use fresh breadcrumbs if possible, as they create a more delicate and crisp coating compared to store-bought dry breadcrumbs. • Keep your oil at the right temperature (around 350°F) to prevent the schnitzel from becoming greasy. A kitchen thermometer can help. • Don't overcrowd the pan when frying—this drops the oil temperature and leads to soggy, not crispy, schnitzels. • Let the schnitzels rest on a wire rack after frying to maintain their crispiness and prevent sogginess from trapped steam. • For the Marsala sauce, use a good quality wine and reduce it slowly to concentrate the flavors before adding cream. • Serve immediately after plating to enjoy the schnitzel at its crispiest and the sauce at its most velvety.
Nutrition Facts
Calories: 846kcal
Carbohydrates: 39g
Protein: 36g
Fat: 54g
Saturated Fat: 22g
Cholesterol: 238mg
