Veal Marsala Recipe
SAUTEED VEAL SCALLOPINI, MUSHROOMS, CIPOLLINI, MARSALA, SPAGHETTI
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Ingredients
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Meat
Produce
Pasta
Liquids
Seasonings
Method
Preparation
- 1
- 2
Cook the Spaghetti
In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Drain and set aside.
Cooking
- 3
Sauté the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cipollini onions and cook for about 5 minutes until they begin to soften. Add the mushrooms and cook for an additional 4-5 minutes until they are browned. Add the minced garlic and sauté for another minute until fragrant.
- 4
Cook the Veal
In the same skillet, push the vegetables to the side and add another tablespoon of olive oil. Increase the heat to medium-high. Season the veal with salt and black pepper, then add to the skillet. Sauté for about 2-3 minutes on each side until browned and cooked through. Remove the veal and set aside.
- 5
Make the Marsala Sauce
Deglaze the skillet with the Marsala wine, scraping up any browned bits from the bottom. Add the chicken broth and bring to a simmer. Cook for about 5 minutes until the sauce reduces slightly.
- 6
Combine and Serve
Return the veal and vegetables to the skillet, stirring to coat with the sauce. Cook for 2 minutes to heat through. Serve the veal marsala over the cooked spaghetti and garnish with chopped fresh parsley.