Veal Marsala

Veal Marsala
Photo by Romulo Yanes

Ingredients

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

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
    • 1/2 pound veal scaloppine or very thin veal cutlets
    • 1/8 teaspoon cracked black pepper
    • 1/2 cup Marsala wine
    • Cooking spray
    • +3 other ingredients
  • Veal Marsala
    • 1 1/2 pounds (1/4-inch-thick) veal cutlets
    • 1/8 teaspoon pepper
    • 1/2 cup butter or margarine
    • Lemon slices (optional)
    • 1/2 cup all-purpose flour
    • +5 other ingredients
  • Veal Marsala
    • 1 pound very thin veal cutlets (about 8 pieces; 1/8 inch thick)
    • 1/4 cup all-purpose flour
    • 1/4 teaspoon salt
    • 2 tablespoons butter, divided
    • +19 other ingredients


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