Veal Marsala Recipe

Name: Trombino's Bistro Italianos Veal Marsala Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces Veal cutlets; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Olive oil; 2 tbs Butter; 1 medium Onion, chopped; 2 cloves Garlic, minced; 8 oz Baby portabella mushrooms, sliced; 1 cup Marsala wine; 1 cup Chicken broth; 2 tbs Fresh parsley, chopped; 8 oz Pasta (spaghetti or fettuccine); 2 cloves Garlic, minced for pasta; 2 tbs Butter for pasta

Inspired by Trombino's Bistro Italiano

Time30m

Serves4

Veal slices, marsala wine sauce with fresh baby portabella mushrooms, onion, garlic. Served with pasta garlic butter.

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Ingredients

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Veal Marsala Ingredients

4 pieces Veal cutlets

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

2 tbs Butter

1 medium Onion, chopped

2 cloves Garlic, minced

8 oz Baby portabella mushrooms, sliced

1 cup Marsala wine

1 cup Chicken broth

2 tbs Fresh parsley, chopped

8 oz Pasta (spaghetti or fettuccine)

2 cloves Garlic, minced for pasta

2 tbs Butter for pasta

Method

Directions for Veal Marsala

Cook the Pasta

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Prepare the Veal

Season the veal cutlets with salt and black pepper. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the veal cutlets and cook for 3-4 minutes on each side until browned. Remove the veal from the skillet and set aside.

Make the Sauce

In the same skillet, add the remaining tablespoon of butter. Add the chopped onion and minced garlic, sauté until softened. Add the sliced mushrooms and cook until they are browned. Pour in the Marsala wine and chicken broth, scraping any browned bits from the pan. Let it simmer for about 5 minutes until the sauce reduces slightly.

Combine and Serve

Return the veal cutlets to the skillet, spooning the sauce over them. Cook for an additional 2-3 minutes until the veal is heated through. Toss the cooked pasta with the remaining butter and minced garlic. Serve the veal marsala over the pasta, garnished with chopped parsley.