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Veal Marsala

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
4 servings
Dinner Italian
Veal Marsala
Ingredients
  • 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
Instructions
1
Preheat the oven to 250 degrees Fahrenheit, which is equivalent to 120 degrees Celsius.
2
Heat 1 tablespoon of olive oil in a skillet over medium-high heat, allowing it to warm up and become hot.
3
Gently dust veal medallions with a thin layer of flour, sprinkling them evenly; season with salt and pepper to taste.
4
Cook the veal in the hot skillet until it reaches an internal temperature of 160 degrees Fahrenheit, which is equivalent to 70 degrees Celsius, taking around 5 minutes.
5
Remove the veal from the skillet and place it in a baking dish covered with aluminum foil; keep it warm and ready to be served.
6
Heat the remaining olive oil in the skillet over medium-low heat, allowing it to warm up and become hot again.
7
Sauté sliced shallots and mushrooms in the skillet, scraping up any browned bits that stick to the bottom; continue cooking until they become tender.
8
Increase the heat in the skillet to medium-high and stir in Marsala wine and minced garlic; cook and stir constantly until it thickens.
9
Mix chicken broth and beef broth in the skillet, continuing to cook and stir until it reduces to about 1/4 cup.
10
Remove the skillet from heat; whisk in melted butter until it becomes smooth and creamy.
11
Serve the sauce over the warm veal, garnished with your choice of accompaniments.