Veal Marsala

Veal Marsala
Photo by Romulo Yanes

Ingredients

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

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
    • 1/4 cup minced shallot (about 1 large)
    • 1 tablespoon fresh lemon juice
    • 1 pound very thin veal cutlets (about 8 pieces; 1/8 inch thick)
    • +20 other ingredients


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