Veal Marsala

Veal Marsala
Photo by Romulo Yanes

Ingredients

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

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
    • 2 tablespoons Worcestershire sauce
    • 1/4 cup Marsala wine
    • 2 cloves garlic, minced
    • 1/4 cup water
    • Fresh parsley sprigs (optional)
    • +5 other ingredients
  • Veal Marsala
    • 1/4 cup all-purpose flour
    • 1/4 cup minced shallot (about 1 large)
    • 2 garlic cloves, minced
    • 2 tablespoons chopped fresh flat-leaf parsley
    • +19 other ingredients


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