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This classic Italian dish looks impressive but it's actually very easy to pull together. Because veal is such a delicate meat, it pairs well with a delicate onion like a shallot. Baby portobello mushrooms have tons of flavor and texture too, making them a great compliment to the meat. Veal Marsala 8 veal... giadzy.com

Veal Marsala

20171019_225453_10358_1016085.jpeg20171019_225455_10358_1016086.jpeg Serves 4

Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.

Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.

Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.

Veal Marsala

Photo of lizzynewm

Recipe by Giada De Laurentiis

This classic Italian dish looks impressive but it’s actually very easy to pull together. Because veal is such a delicate meat, it pairs well with a delicate onion like a shallot. Baby portobello mushrooms have tons of flavor and texture too, making them a great compliment to the meat.

Veal Marsala

Serves:
4
Cooking Level:
Prep Time
10 minutes
Cook Time
20 minutes
Inactive Time
Total Time
30 minutes

INGREDIENTS:

  • 8 veal cutlets about 3 ounces each
  • Salt and freshly ground black pepper
  • 2 to 3 tablespoons unsalted butter
  • 2 to 4 tablespoons olive oil
  • 1 large shallot finely chopped
  • 2 to 4 garlic cloves smashed
  • 2 ounces assorted mushrooms sliced
  • 1/2 cup sweet Marsala
  • 3/4 cup low-salt chicken broth
  • Leaves from 1 fresh rosemary sprig

INSTRUCTIONS:

  • Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.
  • Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.
  • Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Veal Marsala

Photo Credit: Elizabeth Newman

20171019_225453_10358_1016085.jpeg20171019_225455_10358_1016086.jpeg
20171019_225453_10358_1016085.jpeg
20171019_225455_10358_1016086.jpeg

This classic Italian dish looks impressive but it’s actually very easy to pull together. Because veal is such a delicate meat, it pairs well with a delicate onion like a shallot. Baby portobello mushrooms have tons of flavor and texture too, making them a great compliment to the meat.

Veal Marsala

Serves:
4
Cooking Level:
Prep Time
10 minutes
Cook Time
20 minutes
Inactive Time
Total Time
30 minutes

INGREDIENTS:

  • 8 veal cutlets about 3 ounces each
  • Salt and freshly ground black pepper
  • 2 to 3 tablespoons unsalted butter
  • 2 to 4 tablespoons olive oil
  • 1 large shallot finely chopped
  • 2 to 4 garlic cloves smashed
  • 2 ounces assorted mushrooms sliced
  • 1/2 cup sweet Marsala
  • 3/4 cup low-salt chicken broth
  • Leaves from 1 fresh rosemary sprig

INSTRUCTIONS:

  • Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.
  • Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.
  • Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Gluten Free
Nut Free

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