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Veal Marsala – Warning: Expect taste bud ecstasy!


This weekend was a special dinner with Gourmet Chef Joe J. as our guest.  So I was under pressure to perform an outstanding, exceptional dinner. This recipe did not let me down.

Our dinner consisted of  an appetizer of Boniet, entre’ of Veal Marsala  served with Risotto, green beans, Tomato Pesto and Parmesan.

Finding veal was a little difficult as many stores don’t carry it. I settled for Grain fed veal as milk fed veal was impossible to find. The search was worth it though. The butcher had veal scaloppini which was perfect for this recipe. The veal was cut thin (about ¼ inch thick) which made cooking very quick and easy. The reduction sauce is a bit time consuming, BUT, the sauce makes this classic meal worth the time and effort.


  • 3 tablespoons and 1-1/2 teaspoons olive oil
  • 1-3/4 pounds veal medallions or Scaloppini
  • 2 cups all-purpose flour
  • salt and pepper to taste
  • 2  large shallot, minced
  • 1-3/4 pounds fresh mushrooms, sliced
  • 1-3/4 cups dry Marsala
  • 2  cloves garlic, minced
  • 3-1/2 cups low-sodium chicken broth
  • 1-3/4 cups low-sodium beef broth
  • 3 tablespoons and 1-1/2 teaspoons unsalted butter



  1. Preheat the oven to 250 degrees F (120 degrees C).
  2. 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 3-5 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.
  3. At the same time, 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. Remove cover, 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 cup. (takes about 45 min.) Remove from heat, and whisk in the butter until melted. Serve over the veal.

Your taste buds will experience ecstasy as you bite into this succulent dish.

Sides: Risotto

Steamed Green Beans or Steamed Asparagus

Wine: Cabernet Sauvignon or Sarah. You may prefer a lighter wine such as Pinot Noir or even lighter and white – Pinot Gris. All go well with this succulent dish.

Appetizer –


“Pronounced ‘bun-yet,’ this is an old world Italian recipe. It is made using mainly parsley, Cilantro and garlic and is meant to be eaten with a crusty warm bread. It is almost sinful to share it’s secret with the world but I know you’ll love it as much as my family and I do. Refrigerate overnight for best flavor.”

Pairs very nicely with Veal.


15 Min


15 Min



  • 1 bunch fresh parsley, finely chopped
  • 1 bunch Cilantro, finely chopped
  • 2 (2 ounce) cans anchovy fillets, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 4 tablespoons distilled white vinegar
  • 1/2 cup extra virgin olive oil


  1. In a medium bowl, toss together the parsley, Cilantro, anchovies and garlic. Stir in the tomato paste, vinegar and olive oil. Serve at room temperature, spread on bread.


Tomato Pesto and Parmesan


4 beefsteak or large tomatoes

cut in half (trim the bottom so it sits flat on cooking tray)

Sprinkle cut halves with a little garlic

Spread pesto sauce on cut halves

Top with fresh grated parmesan cheese

 veal-marsala-photo.jpgBake for 10 min. (or place in oven with warming veal at 250 degrees

Turn broiler on to finish off browning the top (optional)

Serve straight out of the oven.






April 22, 2007 - Posted by | Uncategorized

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