Vitello Marsala Recipe
Veal scaloppini with fresh wild mushrooms in a Marsala wine sauce
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.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Veal
Season the veal scaloppini with salt and black pepper. Dredge each piece in flour, shaking off the excess.
- 2
Sear the Veal
In a large skillet over medium-high heat, heat the olive oil and 1 tablespoon of butter. Add the veal scaloppini in batches, cooking for about 2-3 minutes on each side until browned. Remove from the skillet and set aside.
- 3
Cook the Mushrooms
In the same skillet, add the remaining tablespoon of butter. Add the chopped shallots and cook until translucent, about 2 minutes. Then add the wild mushrooms and sauté for about 5-6 minutes until they are tender.
- 4
Make the Sauce
Pour in the Marsala wine and scrape the bottom of the skillet to deglaze. Let it simmer for about 2-3 minutes until slightly reduced. Add the broth and return the veal to the skillet. Simmer for an additional 5 minutes.
- 5
Finish and Serve
Sprinkle with fresh parsley before serving. Serve the veal Marsala over pasta or alongside steamed vegetables.
