Veal Marsala

Veal Marsala
Photo by Romulo Yanes

Ingredients

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

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
    • 1/4 teaspoon salt
    • 1/4 cup all-purpose flour
    • 1 1/2 teaspoons margarine or butter
    • 1 (8-ounce) package sliced fresh mushrooms
    • Cooking spray
    • +2 other ingredients
  • Veal Marsala
    • Lemon slices (optional)
    • 2 tablespoons Worcestershire sauce
    • 1/4 cup Marsala wine
    • 2 cloves garlic, minced
    • 1/2 cup butter or margarine
    • +5 other ingredients
  • Veal Marsala
    • 2 tablespoons butter, divided
    • 1 pound very thin veal cutlets (about 8 pieces; 1/8 inch thick)
    • 1/2 cup sweet Marsala wine
    • +20 other ingredients


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