Veal Marsala

Veal Marsala
Photo by Romulo Yanes

Ingredients

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

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 all-purpose flour
    • Fresh parsley sprigs (optional)
    • 1/4 cup water
    • +5 other ingredients
  • Veal Marsala
    • 2 garlic cloves, minced
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 cup sweet Marsala wine
    • 2 garlic cloves, minced
    • +19 other ingredients


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