Veal Marsala

Photo by Romulo Yanes

Ingredients

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

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
- 1/2 cup Marsala wine
- 1/4 teaspoon salt
- Cooking spray
- 1 1/2 teaspoons margarine or butter
- +2 other ingredients
Veal Marsala
- 2 cloves garlic, minced
- Fresh parsley sprigs (optional)
- 1/4 cup Marsala wine
- 1/2 teaspoon salt
- 2 tablespoons Worcestershire sauce
- +5 other ingredients
Veal Marsala
- 1 (3.5-ounce) package fresh shiitake mushrooms
- 2 tablespoons butter, divided
- 1 tablespoon fresh lemon juice
- +8 other ingredients