Veal Marsala
Serves: 2
Irma Bergnaum
1 January 1970
Based on User reviews:
41
Spice
38
Sweetness
57
Sourness
34
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
In a bowl, season the flour with the salt and pepper blend
2
Then lightly dust all the veal with the seasoned flour
3
Next, in a heavy-bottomed saute pan over high heat, warm the 2 tablespoons butter until melted
4
Then add the dredged veal to the butter
5
Reduce the heat to medium and allow to cook 2 minutes
6
Then flip and repeat the process
7
After cooking, remove the veal and place on a plate or tray
8
Then deglaze the pan with the marsala
9
Add the mushrooms, garlic and herbs and stir
10
Finally, add the stock and allow to blend and reduce for 3 minutes
11
Taste, then season with salt and pepper
12
Finally, remove the sauce from the stove
13
Whisk in the remaining butter and pour over the cooked veal and serve