Classic Veal Marsala
Description
This classic veal marsala recipe uses a combination of low-salt beef and chicken broth in place of veal stock, veal medallions, dry Marsala, and mushrooms.
Ingredients
•
1 pound veal medallions
•
1 cup all-purpose flour
•
salt and pepper to taste
•
2 tablespoons olive oil
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1 pound fresh mushrooms, sliced
•
1 large shallot, minced
•
1 cup dry Marsala
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1 clove garlic, minced
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2 cups low-sodium chicken broth
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1 cup low-sodium beef broth
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2 tablespoons unsalted butter
Directions
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.