Veal Marsala Social Chef Style
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Easy
Marsala sauce is a standard of old-school Italian recipe often prepared with veal, onions, mushrooms and herbs using a Marsala wine. It can be made with chicken or veal, but veal Marsala is what I usually prefer . The sauce is created by cooking it until it reduces into something similar to a syrup. One secret I have discovered by testing it numerous ways is to use a veal demi glaze, it makes all the difference in the world in my opinion.
Veal Marsala or chicken Marsala is simple to make and is an impressive dish when you are entertaining guests. I’ve had veal Marsala with a variety of mushrooms but my favorite is portobello and your typical white button mushroom, a combination is a great added touch.
EAT WELL…COOK WITH PASSION!!
Recipe Rating
- (1 Rating)
Ingredients
- 1/4 cup all-purpose flour
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground pepper, plus more to taste
- 8 pieces of veal cutlet about 4-oz each or 4 boneless, skinless chicken breast sliced in half
- 3 Tablespoons. unsalted butter
- 3 Tablespoons olive oil
- 4 shallots minced
- 3/4 cup sweet Marsala
- 1 cup chicken broth
- 4 tablespoons veal demi glaze
- 1/2 lb. portobello or button mushrooms, brushed clean, stems removed and caps cut into slices 1/4 inch thick
- 1/4 cup freshly chopped Italian parsley
Instructions
- 1. In a zip lock bag, stir together the flour, 1 tsp. salt and 1/2 tsp. pepper. Place individual pieces of veal in baggie, shake the veal in the flour mixture, gently shaking off the excess
- 2. In a large fry pan over medium-high heat, melt 1 1/2 Tbs. of the butter with 1 1/2 Tbs. of the olive oil. Working in batches if necessary, add the veal and cook, turning once until lightly golden on both sides, no more than 1 1/2 minutes per side. Transfer to a plate and cover to keep warm. (Longer if using chicken)
- 3. Add the shallots and garlic to the pan and sauté over medium-high heat 2-minutes
- 4. Add Marsala, increase the heat to high stirring to deglaze pan then reducing heat to a simmer and cook, stirring until the wine is reduced by half
- 5. Increase heat to medium high adding chicken broth just until it begins to boil and reduce to a simmer
- 6. Using a strainer and a bowl pour sauce to strain garlic and shallots returning strained liquid to pan
- 7.
- 8. Add veal demi glaze and stir for 1-minute, taste and add salt if needed as sauce will begin to thicken (add a touch of chicken broth if it gets to thick)
- 9. Add mushrooms and sauté for 2 minutes
- 10. Place veal back into pan spooning sauce over veal to coat and allow to sauté for 2-minutes on medium heat
- 11. Spoon the mushrooms and sauce over the veal, garnish with the fresh Italian parsley and serve immediately.
Instructions
- 1. In a zip lock bag, stir together the flour, 1 tsp. salt and 1/2 tsp. pepper. Place individual pieces of veal in baggie, shake the veal in the flour mixture, gently shaking off the excess
- 2. In a large fry pan over medium-high heat, melt 1 1/2 Tbs. of the butter with 1 1/2 Tbs. of the olive oil. Working in batches if necessary, add the veal and cook, turning once until lightly golden on both sides, no more than 1 1/2 minutes per side. Transfer to a plate and cover to keep warm. (Longer if using chicken)
- 3. Add the shallots and garlic to the pan and sauté over medium-high heat 2-minutes
- 4. Add Marsala, increase the heat to high stirring to deglaze pan then reducing heat to a simmer and cook, stirring until the wine is reduced by half
- 5. Increase heat to medium high adding chicken broth just until it begins to boil and reduce to a simmer
- 6. Using a strainer and a bowl pour sauce to strain garlic and shallots returning strained liquid to pan
- 7.
- 8. Add veal demi glaze and stir for 1-minute, taste and add salt if needed as sauce will begin to thicken (add a touch of chicken broth if it gets to thick)
- 9. Add mushrooms and sauté for 2 minutes
- 10. Place veal back into pan spooning sauce over veal to coat and allow to sauté for 2-minutes on medium heat
- 11. Spoon the mushrooms and sauce over the veal, garnish with the fresh Italian parsley and serve immediately.
About Chef
The Social Chef
Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...
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