Photo: Veal Marsala Recipe
Ingredients
- 4 veal cutlets (about 3 ounces each)
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter, divided
- 3 tablespoons olive oil , divided
- 2 shallot, chopped
- 2 teaspoons chopped garlic
- 2 ounces assorted mushrooms, sliced (recommended: cremini and button)
- 1 cup Marsala
- 1 cup veal stock
- 1/4 cup chopped parsley leaves
Directions
Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a large, heavy skillet over medium-high heat. Add the 4 veal cutlets and cook until golden brown, about 1 minute per side. Transfer the veal to a plate.
Add 2 tablespoons of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add the mushrooms and season with salt. Add the Marsala. Simmer until the Marsala reduces by half. Add the veal stock and parsley. Simmer 1 more minute. Return the veal to the skillet. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste. Serve with buttered egg noodles.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By hastcat
on May 03, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
A standard recipe for a classic dish. It's good to see veal back on the menu as it can be humanely sourced these days.
Cream always works well with a sauce for red meat, at the end of cooking, unless you are making a jeu.
Skypa mentioned chucking everything in together and getting tough veal. If you follow this or any similiar recipe, it is two stages. Sear and cook the meat (with veal, pretty pink. Make the sauce then add the meat to reheat before serving. You're rewarming the meat, not cooking it.
I know that noodles are traditional with this dish, but I prefer new potatoes and seasonal veg, lightly steamed.
By JayZoop
Milwaukee, WI
on March 09, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
For someone like myself who is not a good cook it felt good to make this easy recipe using Marsala wine and Parsly.
Just cook the noodles first. As the noodles are cooking get all the ingredients ready so you can easily throw the recipe together.
In the first review the person mentioned added cream right before the last dab of butter. I've tried it with and without cream and both are good.
The cream makes the sauce thicker and brings out the peppery flavor more.
I would have given the recipe 5 stars but it does not taste as good as the Chicken Marsala at Olive Garden.
By skypa_3583919
Rockton, IL
on April 19, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
1st. This is a classic, can't miss recipe. Mentioned during the episode but missing form this recipe is creame or whole mild just befor the last bit of butter is added. Also mentioned here but different on the show is to saute the shallots and garlic and then add the mushrooms without the veal. If you throw everything in you will get tough, over cooked veal.
Enjoy
Read all 3 reviews