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Veal Marsala recipe

This tender cutlets are caramelized inMarsala’s smoky flavor. This rich dish would be well complementedby serving it simply alongside buttered pasta and steamed vegetables.

Recipe: Veal Marsala

2 (8-ounce) veal cutlets, halved
1 1/2 tablespoons all-purpose flour
2 1/2 tablespoons olive oil
1/4 teaspoon ground black pepper
2 teaspoons butter
3 shallots, chopped
8 large mushrooms, trimmed and thinly sliced
1/3 cup marsala or red wine
1/3 cup chicken stock or broth
1/3 cup chopped fresh flat-leaf parsley

  • Place veal slices well apart between twopieces of plastic wrap; pound slices until they are large andthin. Lightly dredge veal with flour, shaking off any excess;set aside.
  • In a nonstick skillet, heat oil over medium-highheat; lightly brown one side of veal cutlets, about 1 minute,sprinkle with pepper, then brown other side, again for about1 minute.
  • Remove cutlets to a warm serving platter.Add butter to the same pan and saut shallots and mushroomsuntil shallots are soft, about 5 minutes; add wine and chickenstock to pan.
  • Increase heat and boil rapidly, scrapingthe bottom, until liquid is slightly reduced, about 3 minutes.Spoon over top of cutlets, sprinkle with parsley, and serve immediately.

    Makes 4 servings.

    Chicken Marsala The original, classic, simple recipe from Marsala, Sicily

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  • Comments

    1 Comment

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    If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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