Veal Marsala

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Italian Restaurant Classics

Rated: 5 stars out of 5Rate itRead users' reviews (131)

RECIPE
COMMENTS & REVIEWS(131)

Cook Time:
20 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 20 min
Total:: 30 min

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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

Directions

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.

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Comments & Reviews

recipe Veal Marsala
Jaye` Butler, NJ 10-19-2009
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Oh My Gosh! Best of the Best
Rated: 5 stars out of 5

I made this tonight and it was by far the best. I have had this in restaurants and never cared for it and stopped ordering... it. I made this and the taste blew me away. Everyone loved it. I can't say enough. The only change I made was in the wine. I used a very good white wine from Bonterra Vineyards, "Viognier." This made a difference to me because I do not like the Marsala sweet taste. Anyone who made this and did not enjoy it did something wrong. Thank you, Giada. Just before Christmas I have a party for my teachers and this year I will put this on the menu. Oh so-o-o-o- g-o-o-d This is a keeper. Jaye Butler, NJRead more
recipe Veal Marsala
Trevin Arlington, VA 09-02-2009
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Solid Recipe
Rated: 5 stars out of 5

I have made this dish several times using both Giada's recommended veal cutlet (scallopini) and also chicken. The trick if... you use chicken is to get the good free range chicken. It is more expensive, but much better meat. Well worth the extra $. Also crtical to pound out the chicken with either a meat tenderizer or the bottom of a peanut butter jar...something heavy. Don't forget to wrap the chicken in saran wrap first. Keeps things tidy. Once you have pounded out the free range, treat it the same as the veal. Delicious. Read more
recipe Veal Marsala
Jean Thomasville, NC 03-18-2009
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Wonderful recipe
Rated: 5 stars out of 5

I make this recipe all the time. It is very easy and tastes great. I do make one change though. I use turkey cutlets.
recipe Veal Marsala
Donald Woodstock, NY 02-24-2009
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Excellent and Easy
Rated: 5 stars out of 5

Promised my wife a nice dinner for her birthday she loves Veal Marsala and this recipe was a winner.
recipe Veal Marsala
rachel austin, TX 01-30-2009
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Let Down
Rated: 2 stars out of 5

I have made many dishes like this one but i liked giada so i decided to try it and it was a big let down. lacked flavor and... what flavor there was, was mediocre. will not make this dish againRead more
recipe Veal Marsala
samantha toronto, null 01-16-2009
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BEST EVER!!!!
Rated: 5 stars out of 5

I've made this recipe several times now, and it has yet to let me down! So easy, and sooo delicious!!! It presents really... well, and I would not hesitate to prepare this meal for guests as it comes together very quickly and is very tasty. The last time I made it I made one little adjustment that turned out to be a huge hit. I added a bit more of the broth and the marsala so that I would have a little extra sauce and than I added some cream and flour in at the end to thicken the sauce. OMG soooo good!!! I would totally recommend you try this little tweak for something different!!!Read more