Classic Veal Marsala

Prep Time:
15 mins

Cook Time:
20 mins

Total Time:
35 mins

Servings:
4

Ingredients

Directions

Preheat the oven to 250 degrees F (120 degrees C).

Lightly dredge veal medallions in flour; season with salt and black pepper. Place coated medallions, unstacked, on a plate; set aside.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add medallions; cook until an instant-read thermometer inserted into centers reads 160 degrees F (70 degrees C), about 5 minutes. Transfer medallions to a baking dish; cover with aluminum foil and keep warm in the preheated oven until ready to serve.

Heat remaining 1 tablespoon olive oil in the same skillet over medium-low heat. Add mushrooms and shallot; cook, scraping up any browned bits, until shallot is tender. Increase heat to medium-high; stir in Marsala and garlic. Cook and stir until thickened.

Stir in chicken broth and beef broth; cook and stir until reduced to about 1/4 cup.

Off heat, whisk in butter until melted and emulsified; serve over veal medallions.

Nutrition Facts (per serving)