Veal Marsala

Veal Marsala
Photo by Romulo Yanes

Ingredients

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

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
    • Fresh parsley sprigs (optional)
    • 1/4 cup Marsala wine
    • 2 cloves garlic, minced
    • 1/2 teaspoon salt
    • 2 tablespoons Worcestershire sauce
    • +5 other ingredients
  • Veal Marsala
    • 1 (3.5-ounce) package fresh shiitake mushrooms
    • 2 tablespoons butter, divided
    • 1 tablespoon fresh lemon juice
    • +8 other ingredients


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