Veal Marsala

Veal Marsala
Photo by Romulo Yanes

Ingredients

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

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 cup all-purpose flour
    • 1 1/2 teaspoons margarine or butter
    • 1 (8-ounce) package sliced fresh mushrooms
    • 1/4 teaspoon salt
    • +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
    • 2 tablespoons butter, divided
    • 1 (3.5-ounce) package fresh shiitake mushrooms
    • 1/4 cup all-purpose flour
    • 1/4 teaspoon salt
    • +19 other ingredients


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