Veal Marsala

Veal Marsala
Photo by Romulo Yanes

Ingredients

  • 1 ½ tablespoons olive oil
  • ½ teaspoon salt
  • 1/3 cup all-purpose flour
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried thyme
  • 1 large garlic clove
  • 1 ½ pounds veal cutlets (also called scallopini; 1/4 inch thick)
  • + 7 more ingredients
    • 2 tablespoons fresh flat-leaf parsley
    • 3 tablespoons unsalted butter
    • 1 pound mushrooms
    • 1 cup beef or veal demiglace
    • egg fettuccine tossed with butter
    • ¼ teaspoon dried oregano
    • 2/3 cup sweet Marsala wine

Heat 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam subsides, then sauté mushrooms, stirring frequently, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes. Add garlic and parsley and sauté, stirring, 1 minute. Transfer to a bow...

View full recipe at Epicurious

Comments

Variations on Veal Marsala

  • Veal Marsala
    • 1 (8-ounce) package sliced fresh mushrooms
    • 1/4 teaspoon salt
    • Cooking spray
    • 1/4 cup all-purpose flour
    • 1 1/2 teaspoons margarine or butter
    • +2 other ingredients
  • Veal Marsala
    • 1/4 cup Marsala wine
    • 1/4 cup water
    • Lemon slices (optional)
    • 1/2 cup butter or margarine
    • 2 tablespoons Worcestershire sauce
    • 1/2 teaspoon salt
    • +4 other ingredients
  • Veal Marsala
    • 1 pound very thin veal cutlets (about 8 pieces; 1/8 inch thick)
    • 1 (3.5-ounce) package fresh shiitake mushrooms
    • 1/4 teaspoon salt
    • +20 other ingredients


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