Veal Scaloppine with Mushrooms and Marsala sounds fancy but in reality, it’s an easy recipe to make. This delectable dish will definitely add a touch of elegance to your dinner. The veal is tender, the Marsala sauce is savory and rich, and the aroma of the thyme and meatiness of the mushrooms add another layer of flavor and texture to the dish.
Place dredged veal into oil, cook until golden brown on each side.
Saute mushrooms until tender, brown and juices have evaporated.
Once Marsala has reduced by 1/3 add butter and veal back into pan and simmer.
Thicken sauce, add fresh thyme -- and get ready to eat!!
Veal Scaloppine with Mushrooms and Marsala adapted from Mario Batali
Prep: 15 minutes Cooking time: ~30mins Serves: 4
Ingredients:
¼ C extra-virgin olive oil
¼ C all purpose flour
salt and fresh ground black pepper
8-10 (2oz) veal medallions (scaloppine)
2 C sliced crimini mushrooms
1½ C sweet Marsala wine
3 Tbs cold unsalted butter
2 Tbs fresh thyme leaves
1 tsp corn starch, 1 Tbs cold water (optional – if you prefer a thicker sauce)
Directions:
- Heat olive oil in a large saute pan over medium high heat until the oil is almost smoking
- Place flour in a shallow dish (i.e. rectangular tupper-ware), season with salt and pepper
- Dredge the veal in the seasoned flour, shaking off any excess flour
- Placed dredged veal into hot pan and cook until golden brown on both sides (about 2 minutes each side) Make sure to only turn once
- Place cooked veal on platter
- Add crimini mushrooms to the same pan and saute until tender, browned and the juices have evaporated.
- Add Marsala wine and bring to a boil. Cook until wine has reduced by 1/3
- Add butter and place veal back into the pan. Bring back to a boil and reduce heat. Then simmer for 5 to 6 minutes
- Mix corn starch and cold water, slowly add to pan and stir to thicken the sauce
- Add thyme and season to taste with salt and pepper
- Place veal on platter and pour the sauce over the meat and serve immediately
Enjoy!!
I served the veal scaloppine with herb roasted potatoes and an arugula salad with a balsamic vinaigrette.
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I was hoping you’d post this recipe after briefly showing it in your last entry. It looks delicious!! You’re really good at taking pictures of your food, everything you post is mouth watering.
Thanks Maria! I really appreciate it – you’ve made my day! Woothoo!
I love your blog. If I copy all the recipes, I want to make, I would have at least half of your delicious looking dishes.
I would think this elegant recipe would take tons of time, apparently not! It looks delish! Yes, we should set up an OC blogger meet up sometime this summer. xo
Chaya: Thanks!!
Marla: Thanks Marla! I will be DM you soon about an OC meet up! I’m so excited! =)
OH MAN… at first I thought this was Salisbury Steak… even better Scaloppine, beautiful photo… Small world everywhere I go there is Marla. We are hoping to meet up some time soon. Maybe I will meet you too. ~Chef Louise
Chef Louise: Thank you for stopping by! It is a small world – Marla is wonderful! Yes – we should all meet up sometime! Take care!!
Making this tonight for dinner with a homemade sweet potato gnocci. Thanks
I made your Veal Scaloppine as well as your Herb Roasted Potatoes this past weekend and they were both wonderful – thanks so much for sharing! They are both definitely keepers!
Gina: Sounds delicious!
Vanessa: Thank you for trying the recipes! I’m so glad both recipes were a hit! Take care!
I have been making Veal Scaloppine for decades, but none compared to this one. It is easy and taste so good. I made it with ziti and a salad.. I am looking forward to making it with chicken breasts (pounded and thin).Thanks for this delicious recipe.
I have been making Veal Scaloppine for decades, but none compared to this one. It is easy and taste so good. I made it with ziti and a salad.. I am looking forward to making it with chicken breasts (pounded and thin).Thanks for this delicious recipe.