Veal Mushroom Marsala Recipe
Classic Italian veal and mushroom dish flavoured with Marsala.
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinHealth IndexAverage
Ingredients
1/2# of veal scalapini (sliced thin leg)*
1 large shallot minced
2 tbl fresh parsley
1 tbl butter
3-4 cloves minced garlic
1 tbl olive oil
1-2 tbl wondra flour
1/2# crimii mushrooms, sliced
2 cups beef stock
1 cup Marsala wine (1/4 sweet, 3/4 dry)
1 tsp salt (to taste)
1/2 tsp freshly ground pepper
Leaves from 1 fresh rosemary sprig
Optional: cook 8 ounces of pasta in salted boiling water until ala
dente and toss with the sauce and veal
or serve with potatoes
You also can add some fresh baby spinach as you like
* If you don't eat veal, chicken or turkey breast thinly sliced works great.
Directions
Lightly flour the veal, sprinkle with salt and pepper.
Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large
skillet over medium-high heat.
Add veal cutlets and cook until golden brown, about 1 1/2 minutes per
side.
Transfer the veal to a plate. Set the cutlets aside.
Add additional butter butter and olive oil, if necessary.
Add the shallot and garlic. Saute until fragrant, about 30 seconds.
Add the mushrooms and saute until tender and the juices evaporate,
about 3 minutes.
Season with salt and pepper.
Add the Marsala. Simmer until the Marsala reduces by half, about 2
minutes.
Add the broth and the rosemary leaves. Simmer until reduced by half,
about 4 minutes.
Return the veal to the skillet. Pour in all of the pan juices. Cook
just until heated through, turning to coat, about 1 minute.
Season the sauce with salt and pepper, to taste.
Using tongs, transfer the veal to plates. Spoon the sauce over the
veal and serve. Or cut veal into bite size pieces, toss with cooked
pasta.
Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large
skillet over medium-high heat.
Add veal cutlets and cook until golden brown, about 1 1/2 minutes per
side.
Transfer the veal to a plate. Set the cutlets aside.
Add additional butter butter and olive oil, if necessary.
Add the shallot and garlic. Saute until fragrant, about 30 seconds.
Add the mushrooms and saute until tender and the juices evaporate,
about 3 minutes.
Season with salt and pepper.
Add the Marsala. Simmer until the Marsala reduces by half, about 2
minutes.
Add the broth and the rosemary leaves. Simmer until reduced by half,
about 4 minutes.
Return the veal to the skillet. Pour in all of the pan juices. Cook
just until heated through, turning to coat, about 1 minute.
Season the sauce with salt and pepper, to taste.
Using tongs, transfer the veal to plates. Spoon the sauce over the
veal and serve. Or cut veal into bite size pieces, toss with cooked
pasta.
