Hard Soup

Classic Veal Marsala

Name: Classic Veal Marsala
Prep time: 32 min
Cook time: 78 min
Total time: 110 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 1 pound veal medallions; 1 cup all-purpose flour; salt and ground black pepper to taste; 2 tablespoons olive oil , divided; 1 pound fresh mushrooms , sliced; 1 large shallot , minced; 1 cup dry Marsala; 1 clove garlic , minced; 2 cups low-sodium chicken broth; 1 cup low-sodium beef broth; 2 tablespoons unsalted butter

Total Time

1h 50m

32m prep · 78m cook

Servings

4 people

Rating

—

Difficulty

Hard

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This classic veal marsala recipe is similar to the veal pesada at a popular Florida restaurant. I've spent extensive time eating my way through Italy and modified this recipe 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.

Ingredients

1 pound veal medallions
1 cup all-purpose flour
salt and ground black pepper to taste
2 tablespoons olive oil , divided
1 pound fresh mushrooms , sliced
1 large shallot , minced
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

1

Preheat the oven to 250 degrees F (120 degrees C).
2

Lightly dredge veal medallions in flour; season with salt and black pepper. Place coated medallions, unstacked, on a plate; set aside.
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.
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.
5

Stir in chicken broth and beef broth; cook and stir until reduced to about 1/4 cup.
6

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