Name: Angeli's Veal Marsala Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 pound veal cutlets; 1 tsp salt; 1 tsp black pepper; 2 tbs olive oil; 2 tbs butter; 8 oz mushrooms, sliced; 2 tsp garlic, minced; 1 cup marsala wine; 1 cup beef broth; 2 tbs fresh parsley, chopped; 8 oz pasta (e.g., fettuccine or spaghetti)

ITALIAN MARGARITA

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Sautéed veal in a marsala wine sauce with mushrooms, served over pasta.

In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

Season the veal cutlets with salt and black pepper on both sides.

Prepare the Veal

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the veal cutlets and cook for about 3-4 minutes on each side until browned and cooked through. Remove the veal from the skillet and set aside.

Sauté the Veal

In the same skillet, add the remaining tablespoon of butter. Add the sliced mushrooms and cook until they're browned, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Cook the Mushrooms

Pour in the marsala wine and beef broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and let it reduce for about 5-7 minutes.

Make the Sauce

Return the veal to the skillet and simmer in the sauce for an additional 2-3 minutes. Stir in the chopped parsley.

Finish the Dish

Serve the veal marsala over the cooked pasta, spooning the sauce and mushrooms over the top.

Serve

veal cutlets

salt

black pepper

olive oil

butter

mushrooms, sliced

garlic, minced

marsala wine

beef broth

fresh parsley, chopped

pasta (e.g., fettuccine or spaghetti)

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Make Veal Marsala Recipe in just 30m. Sautéed veal in a marsala wine sauce with mushrooms, served over pasta.

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Ingredients