VEAL MARSALA
By joanmarie
Ingredients
- 1/4 cup all-purpose flour
- 1 tablespoon blended salt and pepper, plus more for seasoning
- Four 4- to 5-ounce portions veal shoulder, tenderized and thin
- 2 tablespoons butter plus 1/4 cup butter or mascarpone
- 1/3 cup marsala wine
- 1 cup mushrooms, quartered or sliced
- 1 tablespoon minced garlic
- 1 tablespoon blended minced fresh thyme and parsley
- 1 cup veal stock
Details
Preparation time 10mins
Cooking time 20mins
Adapted from FOODNETWORK.COM
Preparation
Step 1
In a bowl, season the flour with the salt and pepper blend. Then lightly dust all the veal with the seasoned flour.
Next, in a heavy-bottomed saute pan over high heat, warm the 2 tablespoons butter until melted. Then add the dredged veal to the butter. Reduce the heat to medium and allow to cook 2 minutes. Then flip and repeat the process. After cooking, remove the veal and place on a plate or tray. Then deglaze the pan with the marsala. Add the mushrooms, garlic and herbs and stir. Finally, add the stock and allow to blend and reduce for 3 minutes. Taste, then season with salt and pepper. Finally, remove the sauce from the stove. Whisk in the remaining butter and pour over the cooked veal and serve.
You'll also love
- Summer Squash Casserole 4.4/5 (5 Votes)
- Smoked Corn on the Cob 4.4/5 (5 Votes)
- TNT SMOKED PULLED SIRLOIN 4.4/5 (5 Votes)
- Easy Turkey or Chicken Pot Pie 4.4/5 (5 Votes)
- Hunter's Venison Stew 4.2/5 (17 Votes)
- Duck Fat Roasted Brussels Sprouts... 4.2/5 (15 Votes)
- Wiener Schnitzel in an Air Fryer 3.8/5 (47 Votes)
Review this recipe