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.
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
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Method Prep:15min › Cook:20min › Extra time:35min › Ready in:1hr10min
Preheat the oven to 120 C / Gas 1/2.
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.
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.