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Playing How to Make Veal or Chicken Marsala Melts | Rachael Ray

"It's sandwich night," says Rach, "but we're going to elevate it a bit. We're making veal or chicken Marsala sammie melts with Italian fontina. Oh, yeah—yum!" For a cocktail to go with the melts, John "borrowed" Rach's Marsala to make a Sicilian twist on the Negroni, and it's molto bene ("very good" in Italian). Round out the meal with her Sicilian Fennel Salad


  • 12 thin veal or chicken cutlets (1/8 inch)
  • Salt and white pepper
  • 1 cup AP flour
  • 2 teaspoons ground sage
  • 1/8 teaspoon ground nutmeg
  • 4 tablespoons olive oil
  • 4 tablespoons butter
  • 1 pound sliced fresh mushrooms, a mix cremini and hen-of-the-woods (maitake) or whatever looks good
  • 1 tablespoon EACH chopped fresh thyme and sage
  • 4 cloves garlic, chopped or thinly sliced
  • 1 cup Marsala
  • ½ cup heavy cream
  • 4 ciabatta rolls, split and lightly toasted
  • 12 ounces fontina Val d'Aosta or gruyere, shredded


Serves: 4


Season the cutlets with salt and white pepper. 

Season the flour with dried sage and nutmeg. 

Coat the cutlets and shake off excess.

Rachael Ray 14-Inch Frying Pan with Helper Handle

Rachael Ray 14-Inch Frying Pan with Helper Handle

Rachael Ray

Heat the oil, 4 turns of the pan, over medium heat and saute the cutlets 5 minutes or so, then transfer to a platter and cover. Add butter to pan and melt. Turn up the heat a bit, add mushrooms and thyme and brown. Add garlic, season with salt and stir 2 minutes. Add Marsala and reduce by half, then add cream and reduce heat to low. Add meat back to warm. 

Preheat broiler. 

Arrange the cut toasted rolls with cutlets and cheese on top and broil to bubble and brown the cheese. Serve open-faced.