Veal Marsala

The Georgian House escalates the classic dish, Veal Marsala. A flavoursome cream sauce is enhanced by earthy mushrooms and Marsala wine spooned over Homegrown Ontario Veal.

 1 lb (500 g) Ontario veal scaloppini
 ½ tsp (2 mL) each salt and pepper, divided
 2 tbsp (30 mL) all purpose flour
 2 tbsp (30 mL) unsalted butter, divided
 ½ cup (125 mL) finely chopped shallots
 2 cups (500 mL) sliced wild mushrooms (cremini, shiitake, chandrelles or porcini)
 ¼ cup (50 mL) Marsala (or Medeira)
 1 cup (250 mL) veal or beef stock
 ½ cup (125 mL) 35% whipping cream
 ¼ cup (50 mL) finely chopped fresh parsley
Steps:
1

Season veal with half the salt and pepper; dust one side of each piece with flour.

2

In large skillet, heat half of the butter over medium high heat just until melted. Add the veal in batches, flour side down, in a single layer; cook for 1 minute. Turn over and cook just until cooked through, about 1 minute. Transfer to plate. Repeat with remaining butter and veal.

3

Add shallots to pan and cook until translucent and softened, about 4 minutes. Add mushrooms, salt and pepper. Cook until mushrooms are golden, about 3 minutes. Deglaze the pan with the Marsala, scraping any bits from the pan with a wooden spoon. Add stock and cook until reduced by half, about 5 minutes. Stir in cream and cook until slightly thickened, about 2 minutes. Add the veal to the sauce to warm. Sprinkle with parsley and serve immediately.

4

Serve with steamed rice or roasted potatoes and seasonal vegetables.

Cook's Notes:
5

Makes 4 servings

Category

Ingredients

 1 lb (500 g) Ontario veal scaloppini
 ½ tsp (2 mL) each salt and pepper, divided
 2 tbsp (30 mL) all purpose flour
 2 tbsp (30 mL) unsalted butter, divided
 ½ cup (125 mL) finely chopped shallots
 2 cups (500 mL) sliced wild mushrooms (cremini, shiitake, chandrelles or porcini)
 ¼ cup (50 mL) Marsala (or Medeira)
 1 cup (250 mL) veal or beef stock
 ½ cup (125 mL) 35% whipping cream
 ¼ cup (50 mL) finely chopped fresh parsley

Directions

Steps:
1

Season veal with half the salt and pepper; dust one side of each piece with flour.

2

In large skillet, heat half of the butter over medium high heat just until melted. Add the veal in batches, flour side down, in a single layer; cook for 1 minute. Turn over and cook just until cooked through, about 1 minute. Transfer to plate. Repeat with remaining butter and veal.

3

Add shallots to pan and cook until translucent and softened, about 4 minutes. Add mushrooms, salt and pepper. Cook until mushrooms are golden, about 3 minutes. Deglaze the pan with the Marsala, scraping any bits from the pan with a wooden spoon. Add stock and cook until reduced by half, about 5 minutes. Stir in cream and cook until slightly thickened, about 2 minutes. Add the veal to the sauce to warm. Sprinkle with parsley and serve immediately.

4

Serve with steamed rice or roasted potatoes and seasonal vegetables.

Cook's Notes:
5

Makes 4 servings

Veal Marsala