Classic Veal Marsala

Classic Veal Marsala

48 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
NAN WAUGH
Recipe by  NAN WAUGH

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (48)

Rate This Recipe
LARANEFF
53

LARANEFF

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
36

CMCOLLURA

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
34

Anatolep

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!

More Reviews

Similar Recipes

Pan-Fried Steak with Marsala Sauce
(126)

Pan-Fried Steak with Marsala Sauce

Chicken Marsala II
(107)

Chicken Marsala II

Veal Marsala
(69)

Veal Marsala

Veal Forestiere
(48)

Veal Forestiere

Terri's Veal Marsala
(33)

Terri's Veal Marsala

Veal Angelica
(28)

Veal Angelica

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 491 cal
  • 25%
  • Fat
  • 18.3 g
  • 28%
  • Carbs
  • 43.9 g
  • 14%
  • Protein
  • 23.6 g
  • 47%
  • Cholesterol
  • 73 mg
  • 24%
  • Sodium
  • 411 mg
  • 16%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Veal Forestiere

>

next recipe:

Pan-Fried Steak with Marsala Sauce