Description
Make your veal scallopini unforgettable with this quick, velvety Marsala mushroom sauce—full of earthy mushrooms, sweet wine, and a touch of garlic. Here’s how to whip it up in just a few easy steps!
Ingredients
Scale
- 2 tablespoons butter
- 2–3 tablespoons olive oil (for sautéing veal)
- 2.5 cups Crimini (chestnut) mushrooms, sliced (about 170g)
- 2 cloves garlic, finely chopped
- 1.5 cups low sodium chicken stock (375ml)
- 1/2 cup Marsala wine (125ml)
- Salt and pepper, to taste
- 1–2 tablespoons fresh parsley, finely chopped (for garnish)
Instructions
- Melt butter in a skillet. Sauté mushrooms with a pinch of salt for 5–7 min until golden.
- Add garlic, cook 1 min. Pour in Marsala wine, simmer to reduce by half.
- Add chicken stock. Simmer 5–7 min until sauce thickens slightly.
- Add seared veal cutlets to the pan, warm through.
- Garnish with parsley and serve hot.
Notes
For extra richness, swirl in a tablespoon of butter just before serving. Sauce can be made ahead and reheated.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: À la poêle
- Cuisine: Italienne
Nutrition
- Serving Size: 1 portion
- Calories: 180
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg