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Classic Veal Marsala

SUBMITTED BY: NAN WAUGH PHOTO BY: bhague

"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. Pork medallions, pounded out, are also commonly substituted."
PREP TIME  15 Min
COOK TIME  20 Min
READY IN  35 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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. Lightly coat the veal medallions in flour, and season with salt and pepper. Cook in the heated skillet about 5 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove from the skillet, place in a baking dish covered with foil, and keep warm in the preheated oven until ready to serve.
  3. Heat the remaining olive oil in the skillet over medium low heat, and saute the shallot and mushrooms, scraping up any browned bits, until shallots are tender. Increase heat to medium high, and stir in the Marsala and garlic. Cook and stir until thickened. Mix the chicken broth and beef broth into the skillet, and continue to cook and stir until reduced to about 1/4 cup. Remove from heat, and whisk in the butter until melted. Serve over the veal.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 27, 2005 by LARANEFF
THis was a great recipe, and pretty easy. I read it wrong (and after reading the reviews, i... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 4, 2005 by CMCOLLURA
This is outstanding dish. My wife thinks I'm culinary expert after this one. It did take... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 9, 2004 by NH Seacoast Cook
Wonderful recipe in every way. I included turkey breast slices along with the veal because my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2004 by JEANETTESIMCOX
This recipe was great. I also cut the broth down to 1 and 1/2 cups from 3 cups. Made plenty... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 31, 2004 by Tutu
This recipe was tremendous. I have tried many Marsala recipes, but this is by far the only one... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 10, 2007 by jim2006
This was very, very good. I'll cook it a few more times before it's finally delicious. I did... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2007 by CARLYNSMOMMY
Hubby, and I loved this meal! Did'nt change a thing. Thanx for sharing! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2007 by Leslie
The flavor was delicious and my husband and I loved it. I served it over egg noodles. I made... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 23, 2006 by ROYSAPER
Excellent recipe. I was not able to find veal so I used 1 1/2 pounds of chicken breast pieces... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 10, 2006 by Brittany