Classic Veal Marsala Recipe

Veal Marsala (Scallopine al Marsala) Easy and Delish

WEBFeb 26, 2024 · In a small bowl, whisk the remaining ½ tablespoon of flour into 1 cup of water (or low-sodium chicken broth) and add it to the pan. …

Rating: 5/5(8)
1. Using a meat mallet, tenderize the veal steaks. Season them with salt and pepper and lightly coat them with 2 tablespoons of flour. Keep aside. In the meantime, melt the butter with the extra virgin olive oil in a skillet over a medium flame.
2. Add the veal steaks and brown them well on both sides. Remove the meat from the skillet and keep aside. Pour the Marsala wine in the pan and let the alcohol evaporate.
3. Melt the remaining ½ tablespoon of flour in 1 cup of water and add it to the pan. Season with salt to taste and mix well. Add the veal steaks and thyme, and cook for 1 or 2 minutes on each side. You may need to add a little extra water if the sauce thickens too much. Serve warm.

Preview

See Also:

Show details

Classic Veal Marsala Recipe

WEBJun 8, 2018 · Heat remaining olive oil in the skillet over medium-low heat. Sauté shallot and mushrooms, scraping up any browned bits, until …

Rating: 4.4/5(63)
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.

Preview

See Also:

Show details

The Best Veal Marsala Recipe with StepbyStep …

WEBJan 2, 2018 · Cooking Technique. Heat your pan over medium heat to get it hot, and then add half your butter and oil. When the butter and oil are …

1. Start by getting everything ready. This in French is called “mis en place”. It is especially important to have everything ready for this dish because things happen quickly and if you are held up chopping shallots while the veal is cooking, something is going to go wrong.
2. Mince your shallot, chop your thyme, and have everything prepped before you even think about heating up a pan.
3. If you own a meat-tenderizing mallet that has a waffle side for tenderizing and a flat side for flattening, now is a good time to get it out of the drawer. If you don’t have a mallet, try using a rolling pin or a can of soup.
4. Heat your pan over medium heat to get it hot and then add half your butter and oil. When the butter and oil are hot but not smoking, sauté three veal cutlets for just one minute per side. Remove them from the pan and reserve on a plate but don’t cover.

Preview

See Also: Share RecipesShow details