Veal Marsala Recipe
Medallions of tender veal with mushrooms, green onions and our special Marsala sauce served with pasta.
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Ingredients
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Meat
Mushrooms and Vegetables
Sauce
Pasta
Seasoning
Method
Preparation
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Veal
Pat the veal medallions dry with paper towels. Season both sides with salt and black pepper.
Cooking
- 3
Sear the Veal
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the veal medallions and sear for about 3-4 minutes on each side until browned. Remove the veal from the skillet and set aside.
- 4
- 5
Make the Marsala Sauce
Pour in the Marsala wine and beef broth. Stir well, scraping up any browned bits from the bottom of the skillet. Let it simmer for about 5 minutes until slightly reduced.
- 6
Combine Everything
Return the veal medallions to the skillet, coating them in the sauce. Cook for an additional 2-3 minutes to heat through.
Serving
- 7
Plate the Dish
Serve the veal medallions over a bed of fettuccine pasta, spooning the Marsala sauce with mushrooms and green onions over the top. Enjoy!
