Veal Marsala Recipe

Inspired by Billy's

Time30m

Serves4

Medallions sautéed in butter and flamed with a sweet Marsala wine. Tossed with trottole pasta.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Pasta
Cook the trottole pasta according to package instructions in a large pot of salted boiling water. Drain and set aside.
2
Sauté the Veal
In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Season the veal medallions with salt and pepper, then add them to the skillet. Sauté for about 3-4 minutes on each side until browned and cooked through. Remove the veal from the skillet and set aside.
3
Make the Marsala Sauce
In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Pour in the Marsala wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Let it simmer for about 5-7 minutes until it reduces slightly.
4
Combine Ingredients
Return the veal medallions to the skillet, along with the remaining butter. Toss to coat the veal in the sauce and allow to heat through for an additional 2 minutes.
5
Serve
Toss the cooked trottole pasta with the veal and Marsala sauce. Serve hot, garnished with fresh parsley.