The veal pesada at a well-known Florida restaurant is comparable to this veal marsala. I’ve eaten my way through Italy for a long time. An Italian restaurant in Bagnione provided the inspiration for this recipe. Instead of using veal stock, I’ve used a mixture of low-salt beef and chicken broth. Medallions of pounded pork are another typical alternative.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons olive oil
- 1 pound veal medallions
- 1 cup all-purpose flour
- salt and pepper to taste
- 1 large shallot, minced
- 1 pound fresh mushrooms, sliced
- 1 cup dry Marsala
- 1 clove garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup low-sodium beef broth
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 250 degrees F (120 degrees C).
- Heat 1 tablespoon olive oil in a skillet over medium-high heat.
- Lightly coat veal medallions in flour; season with salt and pepper.
- 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.
- 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.
- Mix chicken broth and beef broth into the skillet. Continue to cook and stir until reduced to about 1/4 cup.
- Remove the skillet from heat; whisk in butter until melted. Serve over veal.
Nutrition Facts
| Calories | 491 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 2 g |
| Protein | 24 g |
| Saturated Fat | 7 g |
| Sodium | 314 mg |
| Sugars | 8 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
No changes other than had to use flour to get sauce to thicken. Served over noodles, quite tasty.
We love the sauce in this recipe and make it several times a year. I follow it pretty much as written except for reduction to 1/4 cup at the end. That must be an error as other comments point out. Instead I reduce to 1/4 of original volume or about 1.5 cups.
Family loved it! Easy to make and didn’t take a long time. So tasty! Everyone went back for seconds!
In the early afternoon, I roast whole cloves of garlic drizzled with olive oil(but only to the point the garlic is done and not overcooked so it turns to mush or paste). I set it aside to cool and finally I peel off the skins of the garlic and set the roasted whole garlic aside. Then I make this recipe without or with just a tiny amount of garlic . At the end I add liberal quantities of the cooled but still whole roasted garlic to the pan and just let the garlic warm up before serving it. Finally I serve the Marsala Sauce over the Veal Medallions with very thin al dente spaghetti. I prefer to use Porcini or small Portobello mushrooms instead of other types. At special times, I have even made this with Morels. This is always a solic crowd pleaser!!
The sauce is delicious! I made the recipe for 3 people so reduced the quantity of ingredients a bit. I also used 4 veal scaloppini which require very little cooking. I skipped step 1 and 2 in the recipe (dredging, searing and warming). I sauteed the mushrooms and shallots in the olive oil. I made the marsala sauce in the same skillet but used only 1/2 of the broth the recipe calls for (1 cup chicken broth, 1/2 cup beef broth). I reduced the sauce to about 1 1/2 cups but found it a bit runny so I added a bit of cornstarch mixed with water to thicken and cooked the veal in the sauce.
This recipe is awesome, I added a little brown sugar in the end, which made it even better!
This dish was excellent! Lots of compliments from my husband and 12 year old! We traded the scallions for some green onions and white onion. We traded the veal for thin cut pork chops. Also, we used one can of beef broth and one can of chicken broth and two beef bullion cubes. We added a little corn starch also so there would be more broth. We still almost did not have enough. Will not let it boil down so much next time. We had to use more olive oil than stated because some of the flour did not even get coated with just one tbsp of oil. We used salted butter because I did not want to purchase unsalted for this one recipe, and it tasted wonderful anyway. We also like a lot of garlic, so we added a little more. I had never had Marsala sauce, but my husband eats it every time we go out, and he went ga-ga over it. This is definitely a keeper!!!
This is not a dish I make very often, so I was looking for a fairly simple, straightforward recipe. This is it. Easy to follow instructions, basic ingredients, delicious results.
Good, but not what I expected for the amount of work
This is a delicious recipe. If you do not want to wait the 30 minutes to reduce the stock, add 1 teaspoon of cornstarch, and you will have a nice stock in 15 minutes.
Great!!!! Easy to make and vary tasty
The recipe has too much liquid and boiling time is too long and ruins the mushrooms.
I made this exactly as listed – not much flavor – I think it needs more wine and garlic.
This was the best veal marsala I ever had. The only changes I made were: I used less broth (2 cups total) less flour (about 1/2 cup). I didn’t have shallots so I used scallions instead. It took a while to cook down but the veal was being kept warm in the oven and the end result made it worth the wait. My husband absolutely loved it and it will be a regular with us.
This was such an easy recipe and my boyfriend kept saying how good it was throughout the entire meal. We are having it again tonight. (two days later)
Excellent!!! We substitute pork tenderloin for veal on Veal Scallopini so I tried the same in this. Worked perfect !! I actually like the pork a lot better than veal. Will make this often as we are big Marsala fans. I didn’t let it cook down as far as 1/4 cup either. Wanted lots of sauce !! Pounded the pork down to thin pieces also !!!
Very good recipe, thank you.
Took over an hour to cook this and by then most of the flavor had been boiled out.
Wonderful! Will make again and again, with veal as well as chicken! (I left out the beef broth)
You won’t find a better marsala sauce in a restaurant. And simple enough to add to your regular lineup.
Very good. I didn’t have shallots so I used chives. I didn’t have beef broth, and with the recommendations of others that there was too much liquid, I just left that out. I still added 1 Tablespoon of corn starch to thicken it. I forgot to add the butter, next time I’ll try it, but we didn’t miss it.