This?veal marsala?is similar to the?veal pesada?at a popular Florida restaurant. I’ve spent extensive time eating my way through Italy. This recipe is modified from a restaurant in Bagnione, Italy. I’ve substituted a combination of low-salt beef and chicken broth in place of veal stock. Pounded pork medallions are also commonly substituted.
Ingredients
- 2 tablespoons olive oil
- 1 pound veal medallions
- 1 cup all-purpose flour
- salt and pepper to taste
- 1 large shallot, minced
- 1 pound fresh mushrooms, sliced
- 1 cup dry Marsala
- 1 clove garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup low-sodium beef broth
- 2 tablespoons unsalted butter
Directions
Step 1
Preheat the oven to 250 degrees F (120 degrees C).
Step 2
Heat 1 tablespoon olive oil in a skillet over medium-high heat.
Step 3
Lightly coat veal medallions in flour; season with salt and pepper.
Step 4
Cook veal in the hot skillet until the internal temperature reaches 160 degrees F (70 degrees C), about 5 minutes. Remove veal from the skillet, place in a baking dish covered with foil, and keep warm in the preheated oven until ready to serve.
Step 5
Heat remaining olive oil in the skillet over medium-low heat. Saut? shallot and mushrooms, scraping up any browned bits, until shallots are tender. Increase heat to medium-high; stir in Marsala and garlic. Cook and stir until thickened.
Step 6
Mix chicken broth and beef broth into the skillet. Continue to cook and stir until reduced to about 1/4 cup.
Step 7
Remove the skillet from heat; whisk in butter until melted. Serve over veal.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 491 | |
% Daily Value * | |
Total Fat18g | 23% |
Saturated Fat7g | 33% |
Cholesterol73mg | 24% |
Sodium314mg | 14% |
Total Carbohydrate44g | 16% |
Dietary Fiber2g | 8% |
Total Sugars8g | |
Protein24g | |
Vitamin C4mg | 18% |
Calcium43mg | 3% |
Iron3mg | 18% |
Potassium733mg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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