CLASSIC VEAL MARSALA
I've spent extensive time eating my way through Italy. This recipe is modified from a restaurant in Bagnione, Italy. I've substituted a combination of low-salt beef and chicken broth in place of veal stock. Pork medallions, pounded out, are also commonly substituted.
Provided by NAN WAUGH
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Lightly coat the veal medallions in flour, and season with salt and pepper. Cook in the heated skillet about 5 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove from the skillet, place in a baking dish covered with foil, and keep warm in the preheated oven until ready to serve.
- Heat the remaining olive oil in the skillet over medium low heat, and saute the shallot and mushrooms, scraping up any browned bits, until shallots are tender. Increase heat to medium high, and stir in the Marsala and garlic. Cook and stir until thickened. Mix the chicken broth and beef broth into the skillet, and continue to cook and stir until reduced to about 1/4 cup. Remove from heat, and whisk in the butter until melted. Serve over the veal.
Nutrition Facts : Calories 490.8 calories, Carbohydrate 43.9 g, Cholesterol 72.8 mg, Fat 18.3 g, Fiber 2.2 g, Protein 23.6 g, SaturatedFat 6.5 g, Sodium 314 mg, Sugar 7.8 g
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Rosalind Ellington
[email protected]This recipe was a bit more work than I expected, but it was worth it. The veal was tender and the sauce was delicious. I would definitely make this again for a special occasion.
Ani Jomidava
[email protected]I added a few extra mushrooms and some fresh thyme to the sauce and it was incredible. The veal was cooked perfectly and the sauce was rich and flavorful.
Jannatul Ferdaus
[email protected]This was my first time making veal marsala and it was a success! The recipe was easy to follow and the dish turned out delicious. I will definitely be making this again.
SudeSh Bhoj
[email protected]I've made this recipe a few times now and it always turns out great. The veal is always tender and juicy, and the sauce is delicious. I love serving it over mashed potatoes or rice.
Hassell Mclin
[email protected]This recipe was easy to follow and the veal marsala turned out great! The sauce was rich and flavorful and the veal was cooked perfectly.
Grace Danquah
[email protected]I loved this recipe! The veal was so tender and the sauce was so flavorful. I will definitely be making this again.
Octavia Simelane
[email protected]This was a great recipe. The veal was cooked perfectly and the sauce was delicious. I would definitely make this again.
Khalid Jutt
[email protected]This recipe was amazing! The veal was so tender and the sauce was so flavorful. I will definitely be making this again.
leandro hernandez
[email protected]Great recipe! The veal was cooked perfectly and the sauce was delicious. I served it over pasta and it was a hit with my family.
Taqi Hussain
[email protected]Fantastic recipe! The veal was tender and the sauce was flavorful. I added a bit of extra garlic and mushrooms, and it was perfect. Will definitely be making this again.
Mehedi hassan Shimul
[email protected]This was my first time making veal marsala, and it was easier than I thought it would be. The recipe was clear and easy to follow, and the dish turned out delicious. I'll definitely be making this again.
Virginia Ardon
[email protected]I've made this recipe several times, and it always turns out great. The veal is always tender and juicy, and the sauce is amazing. I love serving it over mashed potatoes or rice.
Bd 999
[email protected]This veal marsala recipe was a hit! The sauce was rich and flavorful, and the veal was cooked perfectly. I served it over egg noodles, and it was a delicious and satisfying meal.