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
    • Fresh parsley sprigs (optional)
    • 1/4 cup water
    • 1/4 cup Marsala wine
    • 1/2 teaspoon salt
    • 2 tablespoons Worcestershire sauce
    • +5 other ingredients
  • Veal Marsala
    • 1/4 teaspoon salt
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 1/4 cup minced shallot (about 1 large)
    • 1 cup fat-free, less-sodium beef broth
    • +19 other ingredients


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