Veal Marsala

Veal Marsala
Photo by Romulo Yanes

Ingredients

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

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
    • 1/2 pound veal scaloppine or very thin veal cutlets
    • 1/8 teaspoon cracked black pepper
    • 1/2 cup Marsala wine
    • Cooking spray
    • +3 other ingredients
  • Veal Marsala
    • 2 tablespoons Worcestershire sauce
    • 1/2 cup butter or margarine
    • Lemon slices (optional)
    • 2 cloves garlic, minced
    • +6 other ingredients
  • Veal Marsala
    • 1/2 cup sweet Marsala wine
    • 1/4 teaspoon salt
    • 2 garlic cloves, minced
    • 2 tablespoons butter, divided
    • 1/2 cup sweet Marsala wine
    • +18 other ingredients


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