Veal Marsala
Veal Marsala is a classic Italian dish made with tender pan-seared veal simmered in a rich Marsala wine sauce with mushrooms and green onions. Elegant, flavorful, and ready in about 30 minutes.
Foto: RecipeGirl
Ingredients
- 2 pounds veal cutlets
- 1 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- ½ teaspoon dried oregano
- ½ cup (1 stick) unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 cup sliced green onions ((include the green tops))
- 1 cup sliced fresh mushrooms
- 1 cup Marsala wine
- 1 tablespoon finely chopped fresh basil
- 1 cup chicken broth
- steamed rice or cooked linguine, (for serving (if desired))
Steps
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Pound the veal cutlets to tenderize them and make them all an even thickness.
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Add the flour, salt, pepper and oregano into a large plastic zip baggie and mix well. Add the veal to the bag and shake well until the veal pieces are well coated with the flour mixture. Set aside.
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Heat the butter and olive oil in a deep non-stick skillet and saute the onions lightly. Remove the onions from the skillet with a slotted spoon and set them aside.
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In the same pan, brown the coated veal on both sides, being careful not to over-cook. You may have to brown the veal pieces just a few at a time. When the veal is browned, return it all to the skillet with the sauteed onions.
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Add the Marsala wine and basil to the pan along with the mushrooms. Simmer until a rich sauce forms. If the sauce is too thick, you can mix in some chicken broth. Serve over rice or linguine.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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