:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/aSSTWAfiCJXZXcD84JJi/e07f237703126c7eed679b7ff3d8df.png "Fancy Classic Authentic Italian Veal Marsala")
Fancy Classic Authentic Italian Veal Marsala
This classic Italian Veal Marsala dish combines mild, tender veal with flavorful Marsala wine sauce. It's easy to prepare and hearty enough to impress everyone at the dinner table. It is a perfect recipe for special occasions or just a fancy romantic dinner.
Ingredients
- 4 Veal Cutlets or Scallopini
- 1⁄2 Cup of flour
- 4 tbls of butter
- 2 tbls of olive oil
- 1 large shallot, finely chopped
- 1 clove of garlic, minced
- 1 Cup of Marsala wine
- 3⁄4 Cup of beef stock
- 1⁄2 Cup of sliced mushrooms
- salt and pepper to taste
- Chopped parsley for garnish
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Directions
Season the veal cutlets with salt and pepper, then dredge them in flour and shake off the excess.
In a large frying pan, heat the butter and olive oil over medium-high heat. Add the veal cutlets and brown on each side, about 3-4 minutes per side. Remove the veal from the pan and set aside.
In the same pan, add the chopped shallots, minced garlic, and sliced mushrooms and sauté until soft and browned.
Deglaze the pan with the Marsala wine, scraping the bottom of the pan to loosen any brown bits. Reduce to half.
Add the beef stock the pan, stir well, and allow to simmer for a few minutes to reduce slightly.
Return the veal cutlets to the pan and simmer in the sauce for about 10 minutes, until the veal is cooked through and the flavors are well combined.
Season with more salt and pepper, if needed, and garnish with chopped parsley before serving.
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TammersFancy Classic Authentic Italian Veal Marsala
This classic Italian Veal Marsala dish combines mild, tender veal with flavorful Marsala wine sauce. It's easy to prepare and hearty enough to impress everyone at the dinner table. It is a perfect recipe for special occasions or just a fancy romantic dinner.
Season the veal cutlets with salt and pepper, then dredge them in flour and shake off the excess.
In a large frying pan, heat the butter and olive oil over medium-high heat. Add the veal cutlets and brown on each side, about 3-4 minutes per side. Remove the veal from the pan and set aside.
In the same pan, add the chopped shallots, minced garlic, and sliced mushrooms and sauté until soft and browned.
Deglaze the pan with the Marsala wine, scraping the bottom of the pan to loosen any brown bits. Reduce to half.
Add the beef stock the pan, stir well, and allow to simmer for a few minutes to reduce slightly.
Return the veal cutlets to the pan and simmer in the sauce for about 10 minutes, until the veal is cooked through and the flavors are well combined.
Season with more salt and pepper, if needed, and garnish with chopped parsley before serving.
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