Veal Scallopine Marsala Recipe
Veal Marsala is one of the best Italian-American dishes you will ever make. This easy veal marsala recipe comes together in just minutes.
Equipment
- Measuring cups
- Measuring spoons
- Shallow bowl
- Large Skillet
- Rubber spatula
- Tongs
Ingredients
- 8 veal cutlets about 2 pounds
- Salt and pepper
- 1/4 cup flour
- 3 Tablespoons olive oil
- 3 Tablespoons butter
- 3 cups sliced crimini mushrooms
- 3 cloves garlic minced
- 1 1/2 cups chicken stock
- 1/2 cup marsala wine
- 2 Tablespoons fresh parsley chopped
Instructions
- Sprinkle the veal cutlets with salt and pepper on both sides of the meat.
- Add the flour to a shallow bowl and dredge the cutlets through the flour, coating both sides of the meat in flour but shaking off the excess.
- Add the olive oil to a large skillet and heat over medium heat. Add the floured cutlets to the hot oil and sear for about 2 minutes then flip and cook for another minute to brown the veal. Remove the veal from the pan and set aside.
- Add the butter to the skillet and let it melt.
- Add the mushrooms to the skillet and toss them in the butter. Cook for about 6 minutes. There should be no water in the pan and the mushrooms should be golden brown and soft.
- Add the garlic to the pan and fry for one more minute.
- Add the marsala wine to the pan and cook for one minute.
- Add the chicken broth to the skillet and stir well, scraping the browned bits off the bottom of the pan. Simmer for about 5 minutes or until the sauce starts to thicken.
- Add the veal back to the skillet with the sauce and cook for 2 more minutes.
- Serve immediately with a sprinkle of fresh parsley.
Notes
- Wine Quality Matters: Using a high-quality Marsala wine significantly enhances the flavor of the sauce. Opt for a fresh bottle of Marsala that hasn't been opened for too long to ensure the best taste.
- Meat Preparation: For the most tender veal, pound the cutlets to about 1/4 inch thickness before cooking. This not only ensures even cooking but also tenderizes the meat, making it easier to eat.
- Mushroom Choices: While crimini mushrooms are recommended, feel free to experiment with other types like porcini or shiitake for different flavors and textures in your veal Marsala.
- Sauce Consistency: After adding the flour-dredged veal back into the sauce, ensure it simmers for just enough time to thicken the sauce without overcooking the meat. The leftover flour on the veal helps to thicken the marsala sauce, achieving a rich and velvety consistency.