Classic Veal Marsala

Classic Veal Marsala

48
NAN WAUGH 0

"I've spent extensive time eating my way through Italy. This recipe is modified from a restaurant in Bagnione, Italy. I've substituted a combination of low-salt beef and chicken broth in place of veal stock. Pork medallions, pounded out, are also commonly substituted."

Ingredients 35 m {{adjustedServings}} servings 491 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 491 kcal
  • 25%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 43.9g
  • 14%
  • Protein:
  • 23.6 g
  • 47%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 314 mg
  • 13%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 250 degrees F (120 degrees C).
  2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Lightly coat the veal medallions in flour, and season with salt and pepper. Cook in the heated skillet about 5 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove from the skillet, place in a baking dish covered with foil, and keep warm in the preheated oven until ready to serve.
  3. Heat the remaining olive oil in the skillet over medium low heat, and saute the shallot and mushrooms, scraping up any browned bits, until shallots are tender. Increase heat to medium high, and stir in the Marsala and garlic. Cook and stir until thickened. Mix the chicken broth and beef broth into the skillet, and continue to cook and stir until reduced to about 1/4 cup. Remove from heat, and whisk in the butter until melted. Serve over the veal.
Tips & Tricks
Classic Wine Pairings

Discover wine and food matchups made in heaven.

How to Make Classic BBQ Ribs

Discover the Kansas City method for grilling fork-tender baby-back ribs.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 48

  1. 58 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
LARANEFF
4/27/2005

THis was a great recipe, and pretty easy. I read it wrong (and after reading the reviews, i think that was a good thing. I didn't reduce it down to 1/4 cup, I reduced it to 1/4 of it's original 4 cups of liquid. This left 1 cup of suace, which was perfect to cover the veal, and the pasta I made to go with it. It was a thin sauce, but it was thicker than the broth was originally, and I made sure it had cooled enough so the butter thickened it and didn't get greasy.

CMCOLLURA
4/4/2005

This is outstanding dish. My wife thinks I'm culinary expert after this one. It did take longer than expected for liquid to reduce. I will cut down amount of broth next time.

Anatolep
9/10/2007

You cannot expect to reduce 3 cups of broth and a cup of wine to 1/4 cup unless you have 1 hr to cook. Add Marsala and stir in juices from the veal, heavy cream and butter. Forget the broth!