Recipe Video: Veal Marsala

 

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The Kitchen Guy, Chef Jim gives us a classic dish which is quick and easy enough for a week night meal. If you wish, you can make Chicken Marsala instead by substituting chicken cutlets and using chicken stock instead of beef stock.

Veal Marsala Recipe
Chef Jim Gray

Ingredients
2 tablespoons butter — unsalted, sliced
1 pound mushrooms
1 large garlic clove — flat leaf, chopped
2 tablespoons fresh parsley
1 1/2 pounds veal scallops — 1/4-inch thick
1/2 teaspoons salt
1/4 teaspoons black pepper
1/4 teaspoons dried thyme
1/4 teaspoons dried oregano
2 teaspoons olive oil
1 tsp butter
1/3 cup all-purpose flour
2/3 cup Marsala
1 cup beef stock or veal demiglaze

Method
Heat 2 tablespoons of the butter in a heavy skillet over high heat until foam subsides, then sauté mushrooms, stirring frequently, until mushrooms give off all of their liquid and begin to brown, about 10 minutes. Add garlic and parsley and sauté, stirring for 1 minute. Transfer to a bowl and wipe skillet clean. Pat veal dry, then sprinkle with salt and pepper, thyme and oregano.

Heat 2 teaspoons oil with 1 teaspoon butter in skillet over moderately high heat until hot but not smoking. Meanwhile, dredge veal in flour, shaking off excess, then sauté until just cooked through. Transfer to a platter with tongs and keep warm, loosely covered.

Add Marsala to skillet and deglaze by boiling and scraping up brown bits, until reduced by at least half. Stir in stock (or demiglaze) and simmer, stirring occasionally. Stir in mushroom mixture and any veal juices accumulated on platter. Simmer 2 minutes more and spoon over veal.