Italian gourmet almond, fig, pistachio and sesame cookies baked and shipped from our bakery in Italy to you; all natural, fresh, and baked to order. Great Italian recipes!
What's New?   Our Italian cookies   Order your Italian cookies!   People are talking!   Try our almonds   Take a tour of our Italian bakery   Italian and Sicilian recipes   Shipping   Adriana's customer service   Italian resources
For Italian and Sicilian recipes and the latest holiday specials, subscribe to the CookiesFromItaly.com newsletter:
Subscribe Unsubscribe

Recommended

 
 
 
 
 
 
 
 
Recipe Feeds
 
Follow Adriana on FB:
adriana's italian and sicilian recipes
Veal with Mushrooms and Marsala (Gluten Free)
Veal with Mushrooms and Marsala (Gluten Free)
(Vitello con Funghi e Marsala)
 
 
Ingredients:

6 veal cutlets (about 3-4 ounces each)
4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 large shallot, finely chopped
3 garlic cloves, smashed
2 ounces crimini or porcini mushrooms, sliced
1/2 cup sweet Marsala wine
1 tablespoon lemon juice
1 cup beef or veal demiglace (or 3/4 cup gluten-free beef broth)
1/2 teaspoon of fresh rosemary
1/4 teaspoon oregano, dried
1/4 teaspoon thyme, dried
2 tablespoons chopped fresh Italian parsley
Salt and freshly ground black pepper 

Directions:

Sprinkle veal with salt, pepper, oregano and thyme.

Melt 1 tablespoon of butter and 1 tablespoon of olive oil in a heavy large skillet over medium-high heat.

Add 3 veal cutlets and cook until golden brown, about 1 and 1/2 minutes per side.

Transfer veal to a dish.

Add another tablespoon of butter and olive oil, if necessary.

Repeat with the remaining 3 cutlets.

Set cutlets aside.

Add 1 tablespoon of butter to the skillet.

Add shallot and garlic and parsley.

Saute until fragrant, about 30 seconds.

Add a tablespoon of olive oil, if necessary.

Add mushrooms and cook about 3 minutes, until tender and the juices evaporate.

Add a pinch of salt.

Add the Marsala wine.

Simmer until the Marsala reduces by half, about 2 minutes.

Add the demiglace or broth, lemon juice and the rosemary leaves.

Simmer about 4 minutes, until reduced by half.

Put veal back into the skillet.

Pour in all of the pan juices.

Cook just until heated about 1 minute, turning to coat.

Blend remaining 1 tablespoon of butter into the sauce.

Season the sauce with salt and pepper, to taste.

Place veal on plates.

Spoon the sauce over the veal and serve. Serves 3-4.

That's it!
Subscribe to the CookiesFromItaly.com
Free Newsletter!
 
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
 
Read Adriana's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
 
recipes
"Updated weekly!"
 
bullet

Antipasti

bullet

Beef

bullet

Bread

bullet

Desserts

bullet

Egg

bullet

Lamb

bullet

Pasta

bullet

Polenta

bullet

Pork

bullet

Poultry

bullet

Rabbit

bullet

Risotto

bullet

Salads

bullet

Sauces

bullet

Seafoods

bullet

Soups

bullet

Vegetables

Need More Recipes?
Sign up for more recipes from our Italian affiliates:
Oregano From Italy