Veal Marsala

veal marsala

 

Veal Marsala is an Italian dish comprised of sautéed veal scallops, mushrooms and shallots with Marsala wine. It’s easy to make and comes together quickly. Serve with pasta or ravioli.

The sauce can be made ahead of time and refrigerated. Once the veal is cooked, remove to a warm platter and add the Marsala wine to deglaze the delicious fond from the bottom of the plan. Add the sauce to reheat and then pour over the veal. Time your side dishes to finish up by the time you add the sauce to the pan and everything is hot and ready together.

 

Veal Marsala
Prep time:
Cook time:
Total time:
Serves: 4 portions
Time your side dishes to finish up by the time you add the sauce to the pan and everything is hot and ready together. If you make pasta as a side, add the pasta to the sauce before pouring over the veal.
Ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 ½ cups sliced Cremini mushrooms, about 6 ounces
  • ½ teaspoon kosher salt
  • ¼ cup minced shallots
  • 1 cup reconstituted demi glace or stock
  • ¼ cup chopped fresh parsley
  • 2 pounds veal scallops
  • kosher salt
  • freshly ground pepper
  • 2 tablespoons olive oil
  • ½ cup Marsala wine
Instructions
  1. Melt the butter in the oil over medium-high heat in a sauté pan large enough for the mushroom to lie flat in one layer.
  2. Stir in the mushrooms and salt and cook for 2 minutes. Stir and cook another 2 minutes.
  3. Lower the heat to medium, stir in the shallots and cook for 2 minutes, stirring occasionally.
  4. Add the stock, bring to a boil and cook for 2 minutes.
  5. Stir in the parsley.
  6. Make ahead to this point and refrigerate the sauce.
  7. Or, remove the sauce to a container and wipe out the pan.
  8. Season both sides of the veal with a light sprinkling of salt and pepper.
  9. Heat the oil over high heat.
  10. Add the veal, in batches to prevent steaming. Cook for 2 minutes, turn and cook for another 2 minutes. Remove to a warm platter and continue cooking the remaining veal.
  11. Add the Marsala wine to the pan and scrape the bottom to dissolve the fond.
  12. Stir in the sauce, reheat and then pour over the veal.

 

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