The Best Veal Marsala | get yourself a nice bone-in veal chop and make this dish… you’ll thank me later! This is a classic Italian red sauce joint recipe, that you’ll find at any good Italian-American restaurant.
2 Veal Chops
Flour, as needed
2 sprigs of rosemary
1 large shallot, finely diced
3 garlic cloves, grated
8oz mushrooms of choice, sliced
2 cups of a good Marsala wine (preferably imported)
1/2 cups chicken or beef stock
Parsley, chopped
4 tbsp butter, divided
Salt & Pepper
EVOO
Gently pound the veal chops to 1/2 inch thick, then liberally season with salt and pepper. Coat both sides with flour, shaking off the excess, then set aside.
Heat a high wall pan over medium heat. Drizzle with EVOO and add 2 tbsp of butter along with the rosemary. Once hot, add the veal chops and cook for 3-4 minutes per side. Then remove.
Turn the heat to high and add the mushrooms along with a drizzle of oil. Cook until the mushrooms are browned and slightly caramelized. Then add the shallots, garlic, and a pinch of salt. Cook until fragrant.
Turn the heat off and add the Marsala wine. Then turn the heat to high and simmer until it reduces by half. Once reduced add the veal back to the pan along with the broth. Cook, basting the veal as needed, until the sauce reduces and thickens to desired consistency.
Remove the veal and take the sauce off the heat. Then finish the sauce with fresh parsley and 2 teso of cold butter. Plate and top the veal with the sauce.
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1 Comment
WOW. Impeccable, as usual 😃