Veal Marsala With Mushrooms, Onions Over Pasta by Rockin Robin

My veal marsala is so full of great flavor, you will love it. It's the sauce that makes this dish.
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I love this dish. You can even substitute some thinly pounded chicken breast for the veal if you like.

Since this recipe doesn't contain any flour, it can be gluten free as long as you read labels for the other ingredients such as the pasta, and chicken broth.

This is a delicious Italian recipe I'm sure you will love. The flavor is in this delicious sauce. You get that flavor by searing the veal in a stainless steel pan so the brown bits form from the caramelization of browning the veal.

Then when you saute the onion in these drippings with the addition of the garlic and mushrooms.. well it gets really delicious from here on out.

When you let the sauce reduce by half, the flavor intensifies and gets deeper. Then you add that fresh lemon and it brightens everything up.

The heavy cream at the end just brings a little richness to the dish. I hope you enjoy the results. Please leave me a comment after you try this recipe!

Veal Marsala
Ingredients:
1 lb. of veal scallopini, 4 slices
1 yellow onion, super fine dice
2 Tbsp. unsalted butter
1 large stem of fresh parsley, petals removed and finely chopped, 1/2 tsp.
1/4 cup Italian parsley, fresh, chopped
1 1/2 cups Cremini mushrooms, washed, sliced
2 Tbsp. olive oil
3/4 cup sweet Marsala wine
1 1/2 cups low sodium chicken broth
2 cloves garlic, minced
1 tsp. fresh lemon juice
1 1/2 Tbsp. heavy whipping cream
Kosher salt and pepper to taste
Parmesan cheese to grate over dish

Directions:
Heat 1 1/2 Tbsp. of olive oil and 1 Tbsp. butter over medium high heat in a stainless steel pan. Salt and pepper the veal and cook 1 minute per side.

Once done, place veal in an oven proof dish and place in a 200 degree F. oven that has been turned off.

Add the remaining oil and butter to the pan and add the onion and saute for 4 to 5 minutes until the onion is soft and translucent.

Then add the garlic and saute for 1 minute more. Next add the mushrooms to the pan. Add a 1/2 a teaspoon of salt cook for 8 or 9 minutes until the mushrooms release their liquid and become soft.

Now add the wine to deglaze the pan and cook for 3 to 4 minutes and then add the chicken broth. Add the rosemary and stir.

Bring sauce to a boil and them reduce the heat to simmer until the sauce has reduced by half (about 9 to 10 min.)

Add the lemon and parsley and stir. Add the veal back to the pan to reheat the veal (1 to 2 minutes.) Turn off the heat and then drizzle the heavy cream in the pan and stir to combine.

Serve over your favorite pasta noodles and top with freshly grated Parmesan cheese.

Here is my version of Chicken Marsala. It's gluten free as well. Check it out: https://www.youtube.com/watch?v=P1yLr6yFlEA

Thanks for watching and sharing!
Rockin Robin
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Music by Kevin MacLead http://incompetech.com/.
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