Classic Veal Marsala

This veal marsala is similar to the veal pesada at a popular Florida restaurant. I've spent extensive time eating my way through Italy. This recipe is modified from a restaurant in Bagnione, Italy. I've substituted a combination of low-salt beef and chicken broth in place of veal stock. Pounded pork medallions are also commonly substituted.

• 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

Heat 1 tablespoon olive oil in a skillet over medium-high heat.

Step 3

Lightly coat veal medallions in flour; season with salt and pepper.

Step 4

Cook veal in the hot skillet until the internal temperature reaches 160 degrees F (70 degrees C), about 5 minutes. Remove veal from the skillet, place in a baking dish covered with foil, and keep warm in the preheated oven until ready to serve.

Step 5

Heat remaining olive oil in the skillet over medium-low heat. Sauté shallot and mushrooms, scraping up any browned bits, until shallots are tender. Increase heat to medium-high; stir in Marsala and garlic. Cook and stir until thickened.

Step 6

Mix chicken broth and beef broth into the skillet. Continue to cook and stir until reduced to about 1/4 cup.

Step 7

Remove the skillet from heat; whisk in butter until melted. Serve over veal.