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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Gloria Okafor
[email protected]I made this veal marsala for my family last night and they loved it! The sauce was so good that we all wanted to lick our plates clean.
Qurban Ali Samejo
[email protected]This veal marsala is a classic dish for a reason. The sauce is rich and flavorful, and the veal is cooked to perfection. I highly recommend this recipe.
#KillerBeKilled
#[email protected]I've tried many veal marsala recipes over the years, but this one is by far the best. The sauce is rich and flavorful, and the veal is cooked to perfection. I will definitely be making this again and again.
Nimra game Ali
[email protected]This veal marsala is a great way to impress your guests. The sauce is rich and flavorful, and the veal is cooked to perfection. I highly recommend this recipe.
James Mills
[email protected]I made this veal marsala for a special occasion, and it was a huge success. The sauce was incredible, and the veal was so tender and juicy. Everyone raved about it.
Magda Reyes Diaz
[email protected]This veal marsala is a must-try! The sauce is rich and flavorful, and the veal is cooked to perfection. I highly recommend this recipe.
Mary E. Cason
[email protected]I've made this veal marsala several times now, and it's always a hit. The sauce is so easy to make, and the veal is always tender and delicious.
saadullah bukhari
[email protected]This is the best veal marsala I've ever had. The sauce is rich and flavorful, and the veal is cooked to perfection. I will definitely be making this again and again.
EFEBOME IGHORODJE
[email protected]I'm not usually a fan of veal, but this recipe changed my mind. The marsala sauce was incredible, and the veal was so tender and juicy.
Habib Golkan
[email protected]I made this veal marsala for my family last night and they loved it! The sauce was so good that we all wanted to lick our plates clean.
justy Justy
[email protected]This veal marsala was absolutely delicious! The sauce was rich and flavorful, and the veal was cooked to perfection. I will definitely be making this again.