| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds veal cutlets for scaloppini, from the butcher counter
- Salt and pepper
- 1/2 cup flour, a couple of scoops
- 4 tablespoons butter
- 1/4 cup extra-virgin olive oil, 4 turns of the pan total
- 1 large or 2 small shallots, chopped
- 24 crimini (baby portobello) mushrooms, thinly sliced
- 1 cup Marsala
- 1/2 cup beef stock, from canned soups aisle
- 1 box, 12 to 14 ounces, egg fettuccini, cooked to al dente
- Finely chopped flat leaf parsley, for garnish
Instructions
- Season veal with salt and pepper. Place a large piece of plastic food wrap on a cutting board or work surface. Arrange veal between cutlets on the plastic wrap. Cover veal with additional plastic wrap and a sheet of waxed paper. Gently pound out veal with meat mallet or a small, heavy frying pan. Fold veal up in its plastic and waxed paper wrapper and set aside.
- Preheat a large skillet over medium high heat. Build an assembly line between the veal and the hot pan: veal, shallow dish with flour, butter and olive oil, pile of shallots and sliced mushrooms, Marsala and beef stock. Place a large platter over low heat on the burner adjacent to your veal pan. Warm it, then turn off the heat.
- Begin cooking the veal Marsala just before your egg fettucini goes into cooking water; the veal will take 12 minutes, the pasta 7 or 8. If you are serving the suggested side dishes or a salad, these dishes should be assembled before the veal.
- Dredge the veal lightly in flour. Saute cutlets in a single layer 2 minutes on each side. For each batch of veal, use 1 tablespoon extra virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. Transfer cooked cutlets to the warm serving platter. If you have a 12 to 14-inch skillet, you should be able to make just 2 batches. Add another tablespoon extra-virgin oil and 1 tablespoon butter to the skillet. Add half of the chopped shallots and all of the sliced mushrooms to the pan and season with salt and pepper. Saute the shallots and mushrooms for 5 minutes. Add Marsala to the pan and bring up pan drippings. Add 1/4 cup beef stock and when it bubbles, add 1 tablespoon butter to the pan to gloss your sauce. Spoon mushrooms and Marsala down over the veal. Return the pan to the stove. Add remaining extra-virgin oil, butter and remaining shallots to the skillet. Cook shallots 1 to 2 minutes. Add remaining 1/4 cup beef stock to the shallots and add the egg fettucini to the pan. Toss fettuccini with broth and butter and season with salt and chopped parsley. Transfer pasta to a serving dish and serve with warm veal Marsala.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1045 |
| Total Fat | 43 g |
| Saturated Fat | 15 g |
| Carbohydrates | 104 g |
| Dietary Fiber | 11 g |
| Sugar | 16 g |
| Protein | 59 g |
| Cholesterol | 247 mg |
| Sodium | 2042 mg |
Reviews
Made this for my father-in-laws birthday. He really enjoyed it. I like to put my flour in a gallon ziploc bag. I add the veal medallions, seal the bag and shake. Neater than using a bowl of flour.
This was an excellent dish. My husband thoroughly enjoyed it as did I. Seemed like a daunting recipe but it really wasn’t once you get started it flowed and went quickly.
I reviewed several Veal Marsala recipes and found Rachel Rays version to be the simplest, with the largest amount of Marsala wine – which is the flavor we’re looking for. I added parmesan cheese to the flour dredge, and also added the leftover flour/parm mix to the wine and beef broth to thicken. This was my husband’s favorite dish and now, it is mine as well. Delicious!
My husband is averse to veal so I substituted turkey cutlets with great success. No need to pound out the cutlets and unlike veal it’s practically impossible to overcook turkey cutlets. Wonderfully moist result and great time saver. Follow the 2 minutes on both sides( high to med-high to brown flour), remove, then once sauce is made add cutlets back to the pan and let simmer to cook thru. I also added some flour to the beef broth before adding to the sauce, as a thickening agent. The beef broth makes the sauce taste authentic. I didn’t even miss the veal.
Delicious and easy! Wouldn’t change a thing. Well, maybe we’ll try it sometime with chicken tenders …
I simply loved it.
veal marsala is soo easy to do! after reading your recipe tho..it makes it seem too hard, all that measuring, etc..
this is a test
We substituted chicken cutlets for the veal and my husband and I just loved it! This dish was better than we’ve had in most restaurants and now we can make it any time at home.
I liked the flavors of this recipe. I gave it four stars for the confusing way it’s written, especially if you’re trying to cut it down to serve two people. I needed thirty minutes just to do all the math. Yes, you are just dredging the meat in flour and cooking in small batches, but how many times do you add a tbsp of butter? I also had the same issue that other reviewers did, wanting the sauce to be thicker. I cooked it longer to reduce it to the right thickness, but ended up reducing it to the point there wasn’t enough sauce for the dish. And, by that time, my meat and pasta was cold.