Veal Marsala Over Pasta

Veal Marsala over Pasta

Veal Marsala over Pasta

     This dish was so good and actually pretty easy.  I think the key is to have your pasta cooked and all of your ingredients prepared and ready because once you begin the cooking process, it comes together rather fast.  If you are having salad, have that ready too.  We ate this dish along side a simple green salad with a homemade dressing and it was perfect!!!

Ingredients List: 

6-8 veal cutlets

Olive oil for drizzling

Kosher salt

coarse ground black pepper for seasoning

2 Tbs unsalted butter

aprox. 1/2 cup olive oil

More olive oil if needed

1 large onion, chopped

6 cloves of garlic, chopped

4 cloves of garlic, smashed with the back of a knife

1 package baby portobella mushrooms, sliced

Juice of a Lemon

1 cup dry Marsala wine

1/2 cup chopped fresh parsley

1 cup chicken stock

2 Tbs butter

Bouquet Garni of rosemary and thyme

1 tsp Kosher salt

1 tsp coarse ground black pepper

Pinch of red pepper flakes

Pasta of your choice

Fresh parsley to garnish

Drizzle both side of the veal cutlets with olive oil and season both sides with the salt and pepper.

Melt the butter and heat the oil in a skillet large enough to hold at least 4 of the cutlets.  When the butter is melted and the oil is hot, sear the veal for about a minute on each side.  Repeat with the remaining 4 cutlets.  Set aside but don’t clean out the skillet.  If you need to add more olive oil to sauté in, you will need to do this now.  Saute the onions in the oil over medium high heat until soft and somewhat golden.  Add the garlic and continue to sauté for about 30 seconds.  Add the mushrooms and the parsley.  The mushrooms are going to soak up a lot of liquid and oil.  Pour in the Marsala wine and the lemon juice.  Let this cook down for about a minute.  Pour in the chicken stock and let it go until the liquid starts to reduce.  Swirl in the remaining 2 Tbs of butter and add the bouquet garni and seasonings.  At this point you may want to taste it and see if you need to adjust any of the seasonings.  Add the veal cutlets to the pan.  Let this cook for about 2 minutes over a medium low heat.  Serve this over the pasta of your choice.  In this case, I happened to use Penne because it was in my pantry.  Garnish with the fresh chopped parsley. Our veal was slightly pink in the center. 

Serve and Enjoy!!!

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