Veal Marsala – Italian Recipe
Mario’s Meat Market Weekly Recipe
Veal Marsala- Italian-American favorite recipe made with veal cutlets and mushrooms in a Marsala pan sauce.
Ingredients (4 servings)
- 8 Veal Cutlets, about 1 1/2 lbs, pounded thin
- Sicilian Sea Salt, to taste
- Ground Black Pepper, to taste
- Flour, for dredging
- 3 tbsp Unsalted Butter
- 2 tbsp Oil/ Extra Virgin Olive Oil
- 1 Shallot, peeled, trimmed and finely chopped
- 1 can Mushroom Stems Pieces (8 oz), drained and patted dry
- 1/2 cup dry Marsala Wine
- 1/2 cup Beef Stock
- 1/4 cup Fresh Italian Parsley, chopped
Season the veal with salt and pepper.
Dredge in flour, shaking off excess.
In a large sauté pan, heat 1 tablespoon butter and oil over medium-high heat until sizzling.
Sauté the veal in batches for about a minute on each side or until golden; veal will not be cooked through. Add more butter and oil as necessary if the pan is too dry. Remove veal from the pan and set aside.
Add 1 tablespoon butter to the pan and sauté shallots for about 1 minute until translucent. Add the mushrooms and continue to sauté for 2 more minutes.
Add Marsala wine and increase heat to medium-high, scraping the browned bits from the bottom of the pan, cook for about 1 minute.
Add beef broth to the pan and cook for 1-2 minutes to reduce slightly.
Add veal back to the pan and continue to cook on medium, turning the veal in the sauce until warmed and cooked, about 2 minutes.
Transfer to serving dish and spoon sauce over the top. Garnish with parsley.