Classic Veal Marsala

This veal marsala is similar to the veal pesada at a popular Florida restaurant. I've spent extensive time eating my way through Italy. This recipe is modified from a restaurant in Bagnione, Italy. I've substituted a combination of low-salt beef and chicken broth in place of veal stock. Pounded pork medallions are also commonly substituted.


European · Italian · Main Dishes · Beef


Prep Time: 15 mins
Cook Time: 20 mins
Servings: 4
Total Time: 35 mins

Ingredients

Ingredients List

  • 2 tablespoons olive oil

  • 1 pound veal medallions

  • 1 cup all-purpose flour

  • salt and pepper to taste

  • 1 large shallot, minced

  • 1 pound fresh mushrooms, sliced

  • 1 cup dry Marsala

  • 1 clove garlic, minced

  • 2 cups low-sodium chicken broth

  • 1 cup low-sodium beef broth

  • 2 tablespoons unsalted butter


Directions

  1. Preheat the oven to 250 degrees F (120 degrees C).

  2. Heat 1 tablespoon olive oil in a skillet over medium-high heat.

  3. Lightly coat veal medallions in flour; season with salt and pepper.

  4. Cook veal in the hot skillet until the internal temperature reaches 160 degrees F (70 degrees C), about 5 minutes. Remove veal from the skillet, place in a baking dish covered with foil, and keep warm in the preheated oven until ready to serve.

  5. Heat remaining olive oil in the skillet over medium-low heat. Sauté shallot and mushrooms, scraping up any browned bits, until shallots are tender. Increase heat to medium-high; stir in Marsala and garlic. Cook and stir until thickened.

  6. Mix chicken broth and beef broth into the skillet. Continue to cook and stir until reduced to about 1/4 cup.

  7. Remove the skillet from heat; whisk in butter until melted. Serve over veal.


Nutrition Facts (per serving)

Nutrition Facts
491 Calories
18g Fat
44g Carbs
24g Protein


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