How to make it

  • Preheat the oven to 250 degrees F (120 degrees C).
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Lightly coat the veal medallions in flour, and season with salt and pepper. Cook in the heated skillet about 5 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove from the skillet, place in a baking dish covered with foil, and keep warm in the preheated oven until ready to serve.
  • Heat the remaining olive oil in the skillet over medium low heat, and saute the shallot and mushrooms, scraping up any browned bits, until shallots are tender. Increase heat to medium high, and stir in the Marsala and garlic. Cook and stir until thickened. Mix the chicken broth and beef broth into the skillet, and continue to cook and stir until reduced to about 1/4 cup. Remove from heat, and whisk in the butter until melted. Serve over the veal.

Reviews & Comments 5

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    " It was excellent "
    lanacountry ate it and said...
    Lovely recipe, Sunny!! 55555 :)
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  • bigstmpr 6 years ago
    yum yum this is so good sounding. got to try it.
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    " It was excellent "
    lor ate it and said...
    I haven't enjoyed Veal Marsala in years. When I was very young, my parents took us to a wonderful well known Italian restaurant in Toronto. It had the best Veal Marsala and sweatbreads and I remember the desserts being the very best!!! Once again, thank you Sunny!
    Fondly,
    Lor
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  • vino4dino 7 years ago
    Hi Sunny,

    Your recipe for veal marsala sounds very good to me. I like the idea of using both chicken and beef stock. I imagine this will add a flovorful richness.

    I will be looking further into your recipes and I look forward to preparing some of them in my kitchen soon.

    Take Care,

    Dean
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  • caramia 7 years ago
    Sunny I have tried your recipe for veal marsala and i have to say it is DELICIOUS....definately a keeper to use again....Thanks for posting this
    Was this review helpful? Yes Flag

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