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  • Writer's pictureTommy Centola

Veal Marsala

Updated: Jan 4, 2020

As most of you who follow me know that I am Italian. I don’t think I have ever met an Italian dish that I don’t like. Here is a classic Italian dish that you will find on most menus.

2 tablespoons Olive Oil

1 pound Veal medallions, pounded thin

1 cup All-purpose Flour

Creole Seasoning to taste

1 large Shallot, minced

1 pound fresh Mushrooms, sliced

1 cup dry Marsala wine

1 clove Garlic, minced

2 cups Chicken Stock

1 cup Beef Stock

2 tablespoons Butter

Preheat oven to 250 degrees.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Lightly coat the veal medallions with flour, and season with Creole seasoning. Cook in the heated skillet about 2 1/2 minutes per side. Remove from skillet, place in a baking dish covered with foil, and keep warm in the oven until ready to serve. Heat the remaining olive oil in the skillet over medium-low heat. Saute the shallots 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 stocks into the skillet, and continue to cook and stir until reduced to about 1/4 cup. Remove from heat, and whisk in butter until melted. Serve over the veal.


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