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Classic Veal Marsala
Classic Veal Marsala
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Savory veal Marsala inspired by a famous Florida dish, made with a flavorful broth swap for veal stock.
Ingredients:
  • 2 tablespoons olive oil
  • 1 pound veal medallions
  • salt and pepper to taste
  • 1 large shallot, minced
  • 1 pound fresh mushrooms, sliced
  • 1 cup dry Marsala
  • 2 cups low-sodium chicken broth
  • 1 cup low-sodium beef broth
  • 2 tablespoons unsalted butter
Instructions:
  • Preheat the oven to 250°F (120°C) for a perfectly controlled bake.
  • In a skillet over medium-high heat, warm up 1 tablespoon of olive oil.
  • Dust veal medallions with flour and season generously with salt and pepper.
  • Sear veal in a hot skillet until it reaches an internal temperature of 160 degrees F (70 degrees C), approximately 5 minutes. Transfer the veal to a foil-covered baking dish and keep it warm in the preheated oven until serving.
  • In a skillet over medium-low heat, warm the rest of the olive oil. Sauté shallot and mushrooms until shallots are tender, scraping up any browned bits. Turn up the heat to medium-high, then add Marsala and garlic. Cook and stir until thickened.
  • Combine chicken and beef broth in the skillet. Cook and stir until the liquid reduces to about 1/4 cup.
  • Take the skillet off the heat and vigorously whisk in the butter until it melts. Drizzle the velvety sauce over the tender veal before serving.

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