Veal Marsala
Also called Scaloppini di vitello al Marsala, this classic Italian dish is easy to prepare once you get all the ingredients together. Like all classic Marsala sauces, the key ingredients are Marsala wine and demi glace. There are many variations of this dish that don't include the demi glace, but we think there is no comparison with and without.
If you want to see alternate version without demi glace, we recommend you visit the Reluctant Gourmet's Chicken Marsala recipe and substitute veal for the chicken.
Veal Marsala
adapted from Gourmet 03/2002
(serves 4)
Ingredients:
- 3 tablespoons unsalted butter
- 1 pound mushrooms, quartered
- 1 large garlic clove, minced
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 1/2 pounds veal cutlets; 1/4 inch thick
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon dried thyme, crumbled
- 1/4 teaspoon dried oregano, crumbled
- 1 1/2 tablespoons olive oil
- 1/3 cup all-purpose flour
- 2/3 cup sweet Marsala wine
- 1 cup demi glace (what is demi glace and where can you find it)
Procedure:
Heat 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam subsides, then sauté mushrooms, stirring frequently until liquid is evaporated and mushrooms begin to brown, about 10 minutes. Add garlic and parsley and sauté stirring 1 minute. Transfer to a bowl and wipe skillet clean.
Pat veal dry, then sprinkle with salt, pepper, thyme, and oregano.
Heat 1/2 teaspoon oil with 1 teaspoon butter in skillet over moderately high heat until hot but not smoking. While fat is heating, quickly dredge 2 or 3 pieces of veal in flour, shaking off excess, then sauté until just cooked through, 1 to 1 /12 minutes per side. Transfer to a platter with tongs and keep warm, loosely covered. Sauté remaining veal in 2 more batches using remaining oil and butter.
Add Marsala to skillet and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Stir in the demi glace and simmer, stirring occasionally for about 2 minutes. Stir in mushroom mixture and any veal juices accumulated on platter, then season with salt and pepper if necessary. Simmer 2 minutes more and spoon over veal.
Serve with egg fettuccine tossed with butter.
Gourmet Magazine is one of our favorite cooking publications on the market. If you would like to subscribe and save over 50% off the subscription price, go to Gourmet Magazine subscriptions.
Print this page
