Veal Marsala
Katharine
I’ve made veal piccata and marsala forever. Gram taught me when I was a teenager. It’s so simple.
ingredients
- 8 pieces medallions of veal
- salt and pepper
- 1 c. flour
- 1/3 c. vegetable oil
- 1 stick butter
- 2 TB shallots, minced
- 2 c. mushrooms (any variety), cleaned and sliced
- 1/ c. dry marsala wine
- 1/ c. chicken stock
- 2 Tb chopped parsley
directions
- 1
Lightly salt and pepper the veal, dredge it in flour and shake off the excess.
- 2
In a large, wide skillet, heat the vegetable oil until it is hot, but not smoking. Sauté the floured veal on both sides until golden and set on a plate. Drain off the oil ad return to stove. Add half the butter and the shallots. Cook for a few minutes until wilted, add mushrooms, salt and pepper and sauté over medium heat until all water has evaporated from the mushrooms, approximately 10 minutes. Add marsala wine and let cook until the alcohol has evaporated, approximately 5 minutes. Add remaining butter and chicken stock and bring to a boil. Season with salt and pepper. When half reduced, add meat and simmer until heated through (3-4 minutes). Add parsley and serve.
notes
For veal piccata, substitute vermouth for the marsala and add some lemon juice to taste.
Source: Katharine
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