I've spent extensive time eating my way through Italy. This recipe is modified from a restaurant in Bagnione, Italy. I've substituted a combination of low-salt beef and chicken broth in place of veal stock. Pork medallions, pounded out, are also commonly substituted.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Lightly coat the veal medallions in flour, and season with salt and pepper. Cook in the heated skillet about 5 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove from the skillet, place in a baking dish covered with foil, and keep warm in the preheated oven until ready to serve.

  • Heat the remaining olive oil in the skillet over medium low heat, and saute the shallot and mushrooms, scraping up any browned bits, until shallots are tender. Increase heat to medium high, and stir in the Marsala and garlic. Cook and stir until thickened. Mix the chicken broth and beef broth into the skillet, and continue to cook and stir until reduced to about 1/4 cup. Remove from heat, and whisk in the butter until melted. Serve over the veal.

Nutrition Facts

490.8 calories; 23.6 g protein; 43.9 g carbohydrates; 72.8 mg cholesterol; 314 mg sodium. Full Nutrition

Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/27/2005
THis was a great recipe and pretty easy. I read it wrong (and after reading the reviews i think that was a good thing. I didn't reduce it down to 1/4 cup I reduced it to 1/4 of it's original 4 cups of liquid. This left 1 cup of suace which was perfect to cover the veal and the pasta I made to go with it. It was a thin sauce but it was thicker than the broth was originally and I made sure it had cooled enough so the butter thickened it and didn't get greasy. Read More
(57)

Most helpful critical review

Rating: 2 stars
09/11/2007
You cannot expect to reduce 3 cups of broth and a cup of wine to 1/4 cup unless you have 1 hr to cook. Add Marsala and stir in juices from the veal heavy cream and butter. Forget the broth! Read More
(35)
62 Ratings
  • 5 star values: 41
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 3
Rating: 4 stars
04/27/2005
THis was a great recipe and pretty easy. I read it wrong (and after reading the reviews i think that was a good thing. I didn't reduce it down to 1/4 cup I reduced it to 1/4 of it's original 4 cups of liquid. This left 1 cup of suace which was perfect to cover the veal and the pasta I made to go with it. It was a thin sauce but it was thicker than the broth was originally and I made sure it had cooled enough so the butter thickened it and didn't get greasy. Read More
(57)
Rating: 4 stars
04/27/2005
THis was a great recipe and pretty easy. I read it wrong (and after reading the reviews i think that was a good thing. I didn't reduce it down to 1/4 cup I reduced it to 1/4 of it's original 4 cups of liquid. This left 1 cup of suace which was perfect to cover the veal and the pasta I made to go with it. It was a thin sauce but it was thicker than the broth was originally and I made sure it had cooled enough so the butter thickened it and didn't get greasy. Read More
(57)
Rating: 5 stars
04/04/2005
This is outstanding dish. My wife thinks I'm culinary expert after this one. It did take longer than expected for liquid to reduce. I will cut down amount of broth next time. Read More
(39)
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Rating: 2 stars
09/10/2007
You cannot expect to reduce 3 cups of broth and a cup of wine to 1/4 cup unless you have 1 hr to cook. Add Marsala and stir in juices from the veal heavy cream and butter. Forget the broth! Read More
(35)
Rating: 5 stars
05/10/2006
Loved this recipe! Probably the best Marsala I've ever made. I will be trying it again soon with chicken. Definitely do NOT reduce the sauce down to 1/4 cup though. It's just not enough sauce. I reduced to about a cup and still wish I had had more! Will probably reduce to 1 1/2 cups next time. Also I was thinking about omiting the butter at the end but ended up leaving it. Definitely a good idea because finishing the sauce with the butter is the perfect touch! 5 stars! Read More
(25)
Rating: 5 stars
05/31/2004
This recipe was tremendous. I have tried many Marsala recipes but this is by far the only one I have ever made that is Second To None. The only change I made was to reduce the chicken broth to one cup. My family likes a lot of gravy/sauce so I did not reduce the liquid however I did thicken it with flour which enabled it to stay on the pasta. I rated this with 5 STARS although it Rated a 10 at our dinner table. Thanks Nan for sharing. Read More
(17)
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Rating: 2 stars
01/20/2009
Although the basic ingredients in this recipe are great following the instructions and amounts exactly would yield an undesirable result. I agree with another reviewer who felt that it would take much longer than 30 min. to reduce 2 cups of chicken stock 1 cup of beef stock and 1 cup of marsala. I omitted 1 cup of stock and it still took over 30 min. to reduce it to a suitable thickness. The recipe calls for way too much flour for dredging the veal but fortunately you will need to add some of it to your scrapings in your pan in order to thicken this much liquid. Of course one could just reduce the sauce longer but the problem is that the veal is sitting in the oven the whole time and will be shockingly overdone by then. I would avoid reducing or omitting the butter from the sauce as this creats a great velvety texture. Read More
(17)
Rating: 5 stars
01/03/2011
Excellent!!! We substitute pork tenderloin for veal on Veal Scallopini so I tried the same in this. Worked perfect!! I actually like the pork a lot better than veal. Will make this often as we are big Marsala fans. I didn't let it cook down as far as 1/4 cup either. Wanted lots of sauce!! Pounded the pork down to thin pieces also!!! Read More
(9)
Rating: 5 stars
02/18/2007
The flavor was delicious and my husband and I loved it. I served it over egg noodles. I made the mistake of NOT using low sodium broth and it was too salty so the noodles toned that down some. I agree with other raters about the reduction. After 30 minutes it didn't look like it was going to thicken or reduce a whole lot so I added a little flour reduced to about 1 to 1 1/2 cups and I needed that much as we love sauce. Thank you for the recipe my first time making marsala and I will make this a regular part of my meals now. Read More
(9)
Rating: 5 stars
09/09/2004
Wonderful recipe in every way. I included turkey breast slices along with the veal because my husband doesn't eat beef. Served it with angel hair pasta (dressed with a small amount butter a little extra virgin olive oil a touch of garlic and a few shavings of parmesan cheese.) Three of us polished off 6 servings! I added a little more garlic and forgot the finishing butter but no matter--we're going to have this often (when we're not counting calories!) Read More
(8)