Veal Marsala Recipe

Time30m

Serves4

Veal medallions, marsala wine, cremini mushrooms, shallots, complemented with Parmigiano risotto

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Ingredients

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1
Sear the Veal
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season the veal medallions with salt and black pepper. Sear the medallions for about 3-4 minutes on each side, or until browned. Remove from the skillet and set aside.
2
Sauté the Shallots and Mushrooms
In the same skillet, add the minced shallots and sauté for 2 minutes until translucent. Add the sliced cremini mushrooms and cook for another 4-5 minutes until they are tender.
3
Deglaze with Marsala Wine
Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom. Bring to a simmer and let it reduce by half, about 5-7 minutes.
4
Finish the Sauce
Return the veal medallions to the skillet, along with any juices that have accumulated. Cook for an additional 2-3 minutes to heat through. Stir in the remaining tablespoon of butter to enrich the sauce.
5
Garnish and Serve
Transfer the veal and sauce to a serving platter. Garnish with chopped fresh parsley and serve immediately.