Veal Marsala Recipe
Mushroom, shallots, marsala wine sauce, pasta.
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Ingredients
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Main Ingredients
Cooking Ingredients
Method
Preparation
- 1
Cooking the Veal
- 2
Sear the Veal
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Season the veal cutlets with salt and black pepper. Once the skillet is hot, add the veal cutlets and sear for about 3-4 minutes on each side until golden brown. Remove the veal from the skillet and set aside.
Making the Sauce
- 3
Cook the Shallots and Mushrooms
In the same skillet, add the remaining tablespoon of olive oil and the chopped shallots. Sauté for about 2 minutes until they are translucent. Add the sliced mushrooms and cook for another 5-7 minutes until the mushrooms are tender and browned.
- 4
Deglaze the Pan
Pour in the marsala wine and scrape the bottom of the skillet to release any browned bits. Allow the wine to simmer for about 5 minutes until it reduces slightly.
- 5
Finish the Sauce
Return the veal cutlets to the skillet and simmer for an additional 3-4 minutes until the veal is heated through and coated in the sauce. Stir in the remaining tablespoon of butter for richness.
Cooking the Pasta
- 6
Cook the Pasta
While the sauce is simmering, add the pasta to the boiling salted water and cook according to package instructions until al dente. Drain the pasta and return it to the pot.
Serving
- 7
Plate the Dish
Serve the pasta on plates, topped with the veal and mushroom marsala sauce. Garnish with fresh parsley. Enjoy your Veal Marsala!