18oz. Nodino Di Vitello Recipe
Nodino di vitello is a veal chop that is known for its tenderness and rich flavor. This dish is elevated with the addition of sautéed mushrooms and a Marsala wine reduction, creating a savory depth alongside the well-seasoned meat. Here's how to recreate this Italian classic at home.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Veal
Season the veal chop with salt and black pepper on both sides.
Sauté the Veal
In a large skillet, heat the olive oil over medium-high heat. Add the veal chop and sauté for about 4-5 minutes on each side until golden brown and cooked to your desired doneness. Remove from skillet and set aside.
Add Marsala Wine
Pour in the Marsala wine and bring to a boil. Reduce the heat and let it simmer for about 3-4 minutes until the sauce is slightly thickened.
Combine and Serve
Return the veal chop to the skillet, spooning the mushroom sauce over the top. Cook for another minute to heat through. Garnish with fresh parsley before serving.
