Classic Veal Marsala

This classic veal marsala recipe uses a combination of low-salt beef and chicken broth in place of veal stock, veal medallions, dry Marsala, and mushrooms.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 491 Calories

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 clove garlic, minced
• salt and pepper to taste
• 2 cups low-sodium chicken broth
• 1 pound fresh mushrooms, sliced
• 1 large shallot, minced
• 1 pound veal medallions
• 1 cup dry Marsala
• 1 cup low-sodium beef broth

Recipe Instructions

Step 1

Preheat the oven to 250 degrees F (120 degrees C).

Step 2

Lightly dredge veal medallions in flour; season with salt and black pepper. Place coated medallions, unstacked, on a plate; set aside.

Step 3

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add medallions; cook until an instant-read thermometer inserted into centers reads 160 degrees F (70 degrees C), about 5 minutes. Transfer medallions to a baking dish; cover with aluminum foil and keep warm in the preheated oven until ready to serve.

Step 4

Heat remaining 1 tablespoon olive oil in the same skillet over medium-low heat. Add mushrooms and shallot; cook, scraping up any browned bits, until shallot is tender. Increase heat to medium-high; stir in Marsala and garlic. Cook and stir until thickened.

Step 5

Stir in chicken broth and beef broth; cook and stir until reduced to about 1/4 cup.

Step 6

Off heat, whisk in butter until melted and emulsified; serve over veal medallions.