Veal Marsala

Veal Marsala
Photo by Romulo Yanes

Ingredients

  • 1 ½ pounds veal cutlets (also called scallopini; 1/4 inch thick)
  • 1/3 cup all-purpose flour
  • 1 ½ tablespoons olive oil
  • ¼ teaspoon black pepper
  • egg fettuccine tossed with butter
  • 2 tablespoons fresh flat-leaf parsley
  • ¼ teaspoon dried thyme
  • + 7 more ingredients
    • 1 cup beef or veal demiglace
    • 2/3 cup sweet Marsala wine
    • 1 large garlic clove
    • ¼ teaspoon dried oregano
    • ½ teaspoon salt
    • 1 pound mushrooms
    • 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
    • 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
    • 1/2 cup all-purpose flour
    • 1/8 teaspoon pepper
    • 1 1/2 pounds (1/4-inch-thick) veal cutlets
    • 2 cloves garlic, minced
    • Lemon slices (optional)
    • +5 other ingredients
  • Veal Marsala
    • 1/4 cup all-purpose flour
    • 1/4 cup all-purpose flour
    • 1 tablespoon fresh lemon juice
    • 2 tablespoons butter, divided
    • +19 other ingredients


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