Classic Veal Marsala

    Classic Veal Marsala

    (60)
    4saves
    1hr10min


    61 people made this

    About this recipe: I've modified this veal marsala recipe from a restaurant in Bagnione, Italy. It's simple and utterly delicious. Pork medallions, pounded out, are also commonly used in this recipe instead of veal.

    Ingredients
    Serves: 4 

    • 2 tablespoons olive oil, divided
    • 450g veal medallions
    • 125g plain flour
    • salt and pepper to taste
    • 1 large shallot, minced
    • 450g fresh mushrooms, sliced
    • 225ml dry Marsala
    • 1 clove garlic, minced
    • 450ml chicken stock
    • 225ml beef stock
    • 2 tablespoons unsalted butter

    Method
    Prep:15min  ›  Cook:20min  ›  Extra time:35min  ›  Ready in:1hr10min 

    1. Preheat the oven to 120 C / Gas 1/2.
    2. Heat 1 tablespoon olive oil in a frying pan over medium-high heat. Lightly coat the veal medallions in flour, and season with salt and pepper. Cook in the heated frying pan about 5 minutes. Remove from the frying pan, 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 frying pan over medium low heat, and sauté 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 stock and beef stock into the frying pan, and continue to cook and stir until reduced by about three-quarters. Remove from heat, and whisk in the butter until melted. Serve over the veal.
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    Reviews & ratings
    Average global rating:
    (60)

    Reviews in English (59)

    by
    54

    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.  -  27 Apr 2005  (Review from Allrecipes US | Canada)

    by
    37

    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.  -  04 Apr 2005  (Review from Allrecipes US | Canada)

    by
    34

    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!  -  10 Sep 2007  (Review from Allrecipes US | Canada)

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