Veal Marsala

Veal Marsala


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]


Veal Marsala


½ Ounces Dried Porcini Mushrooms

½ Cup Boiling Water

¼ Cup Unbleached Flour

¼ Teaspoon Salt

¼ Teaspoon Fresh Ground Pepper

1 Pound Veal Scallops – Pounded to 1/8 Inch Thickness

3 Teaspoons Olive Oil

10 Ounces Sliced Mushrooms

1 Finely Chopped Shallot

2 Cloves Minced Garlic

½ Cup Dry Marsala Wine

¾ Cup Beef Broth

1 Tablespoon Butter

4 Teaspoons Chopped Fresh Parsley

Place the dried porcini mushrooms in a small bowl and pour in the boiling water.  Let stand for 10 minutes until softened.  Drain & chop.

Combine the flour, salt and pepper on a large plate.  Dredge the veal in the flour mixture to coat.  Shake off any excess flour.  Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat.  Add the veal and cook until browned, about 1 to 2 minutes per side.  Transfer to a platter.  Heat the remaining 1 teaspoon oil and add the sliced mushrooms and shallot.  Cook, stirring occasionally, until the mushrooms start to brown, 5 to 6 minutes.  Add any leftover flour, the porcini mushrooms and the garlic.  Cook for 2 minutes until the garlic starts to brown.  Pour in the marsala and broth.  Bring to a boil and cook until slightly thickened (2 to 3 minutes).  Return the veal to the skillet and cook, turning once, until hot (1 to 2 minutes).  Remove the skillet from the heat.  Swirl in the butter until melted.  Serve sprinkled with the parsley.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

    Explore Similar Recipes