Veal Marsala

Veal Marsala
Photo by Romulo Yanes

Ingredients

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

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
    • Cooking spray
    • 1/4 teaspoon salt
    • 1/2 cup Marsala wine
    • 1/8 teaspoon cracked black pepper
    • 1/2 pound veal scaloppine or very thin veal cutlets
    • +2 other ingredients
  • Veal Marsala
    • 1/4 cup water
    • Lemon slices (optional)
    • 1/2 cup butter or margarine
    • 2 tablespoons Worcestershire sauce
    • 1/2 teaspoon salt
    • 2 cloves garlic, minced
    • +4 other ingredients
  • Veal Marsala
    • 2 garlic cloves, minced
    • 2 garlic cloves, minced
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 teaspoon freshly ground black pepper
    • +19 other ingredients


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