Terri's Veal Marsala
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
54
Sourness
36
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1
Salt2 tbsps
Butter (softened)3 tbsps
Olive Oil1 cup
Marsala Wine (dry)1 cup
Chicken Stock (divided)Directions:
1
Season veal with salt and pepper to taste; dredge in flour to coat
2
Shake off excess flour
3
Melt 2 tablespoons butter and olive oil over medium heat in a large skillet
4
When foam subsides, add veal 3 to 4 pieces at a time and saute for 2 to 3 minutes each side, until browned
5
Transfer meat to a plate
6
Pour most of the fat off from the skillet; add wine and 1/4 cup of the stock and bring to a boil over high heat for 1 or 2 minutes, scraping the bottom and sides of the skillet
7
Return meat to skillet; cover, reduce heat to low, and simmer for 10 to 15 minutes, basting meat with pan juices occasionally
8
Transfer meat to a platter
9
Add remaining 1/4 cup stock to skillet and bring to a boil, scraping bottom and sides of skillet
10
When sauce has reduces to a thick, syrupy consistency, remove from heat and season with salt and pepper to taste
11
Stir in 2 tablespoons softened butter and pour sauce over meat