Veal Marsala

Veal Marsala
Photo by Romulo Yanes

Ingredients

  • 2 tablespoons fresh flat-leaf parsley
  • 1 ½ tablespoons olive oil
  • ½ teaspoon salt
  • 2/3 cup sweet Marsala wine
  • ¼ teaspoon dried oregano
  • 1/3 cup all-purpose flour
  • ¼ teaspoon black pepper
  • + 7 more ingredients
    • 1 ½ pounds veal cutlets (also called scallopini; 1/4 inch thick)
    • egg fettuccine tossed with butter
    • 1 cup beef or veal demiglace
    • 1 pound mushrooms
    • ¼ teaspoon dried thyme
    • 1 large garlic clove
    • 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 (8-ounce) package sliced fresh mushrooms
    • 1 1/2 teaspoons margarine or butter
    • 1/4 cup all-purpose flour
    • +4 other ingredients
  • Veal Marsala
    • 1/8 teaspoon pepper
    • 1 1/2 pounds (1/4-inch-thick) veal cutlets
    • 1/2 cup all-purpose flour
    • Fresh parsley sprigs (optional)
    • 1/4 cup Marsala wine
    • +5 other ingredients
  • Veal Marsala
    • 1 cup fat-free, less-sodium beef broth
    • 1/4 teaspoon salt
    • 1/4 cup all-purpose flour
    • 1 (3.5-ounce) package fresh shiitake mushrooms
    • +19 other ingredients


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