Veal Marsala

Prep: 19 minutes; Cook: 17 minutes

Sweet Marsala wine from Sicily adds a signature rich, smoky flavor to this classic dish. Look for very thin scallops (slices) of boneless veal, sometimes labeled as veal scaloppine; these are the most tender. If the thinner scallops are not available, place thicker veal cutlets in a large heavy-duty zip-top plastic bag or between two sheets of heavy-duty plastic wrap, and flatten to a 1/8-inch thickness using a meat mallet or rolling pin. Also try this recipe with chicken breasts or pork cutlets.

Yield: 4 servings (serving size: 3 ounces veal and 1/4 cup sauce)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 299
  • Fat: 16.5g
  • Saturated fat: 7.8g
  • Protein: 21.1g
  • Carbohydrate: 11.2g
  • Fiber: 0.7g
  • Cholesterol: 89mg
  • Iron: 1.7mg
  • Sodium: 355mg
  • Calcium: 29mg

Ingredients

  • 1 (3.5-ounce) package fresh shiitake mushrooms
  • 1 pound very thin veal cutlets (about 8 pieces; 1/8 inch thick)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter, divided
  • 1/4 cup minced shallot (about 1 large)
  • 2 garlic cloves, minced
  • 1 cup fat-free, less-sodium beef broth
  • 1/2 cup sweet Marsala wine
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh flat-leaf parsley

Preparation

  1. 1. Remove and discard stems from shiitake mushrooms. Slice mushroom caps; set aside.
  2. 2. Sprinkle veal with pepper and salt; lightly dredge in flour, shaking off excess.
  3. 3. Heat 2 teaspoons butter in a large nonstick skillet over medium-high heat until butter begins to foam. Add half of veal; cook 30 seconds to 1 minute on each side or until lightly browned. Remove veal from pan; keep warm. Repeat procedure with 2 teaspoons butter and remaining veal.
  4. 4. Melt remaining 2 teaspoons butter in pan over medium-high heat. Add sliced mushrooms, shallot, and garlic; sauté 2 minutes. Add broth and Marsala, scraping pan to loosen browned bits. Bring to a boil, and cook 5 minutes or until liquid is reduced to 1 cup. Return veal and any juices to pan. Stir in lemon juice; bring to a boil. Remove from heat, and sprinkle with parsley.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Veal Marsala Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy