Ok…I’ll admit it. I have never had classic Veal Marsala at Carmine’s where all their food is prepared family style. It is bound to be the best in Italian cuisine. But!
One of my favorite meals at Carrabbas© Italian Grill is their version of Veal Marsala. It is not only delectable but also well prepared and seasoned. Along with their Pasta Weesie, the dish has become comfort food to me. Occasionally, when I have ample time, I prepare the authentic entrée at home.
A couple days ago, the meat counter at Safeway© rarely has such nice packages of veal scaloppini that I jumped at the opportunity to prepare the dish.
I did not intend for my Veal Marsala dinner to be “nearly homemade” but, today, I just had to cut some corners. I was running short on time, had to prepare, and packaged for travel tomorrow.
You know me well enough to realize that even if the preparation is nearly homemade, I am going to make it as close to authentic as possible. The kids always refer to the tweaking this way – “uh ho…Mom is doctoring it up again!”
The recipe is simple, but there are so many variations that I decided to adapt the Veal Marsala recipe found on the Epicurious site. I even bought fresh pappardelle pasta, but I also have mashed potatoes just in case.
After a quick review of the ingredients list, I decided to replace a few of the ingredients with Campbell’s cooking sauce for Chicken Marsala. You know what they say – chicken tastes like veal and veal tastes like chicken. Not really but for this exercise, we will pretend the veal is chicken.
One thing is for sure…preparing this recipe with chicken would be more economical. My 1 1/2 pounds of veal cost almost $27.00 but the “per serving” cost will be quite acceptable: close to three large servings for the price of one at the restaurant.
Time For Quick & Easy Veal Marsala!
- 1½ pounds of thin veal Scallopini (about ¼ inch thick)
- Olive oil and butter
- 16 oz. of sliced button mushrooms or Baby Bellas
- 1 tablespoon of Spice World© organic minced garlic
- 2 tablespoons of fresh chopped curly parsley
- 2-3 stems of fresh thyme
- McCormick© Italian herbs to taste
- McCormick© Montreal Steak® seasonings to taste
- ⅔ of a cup of Marsala wine
- 2 packs of Campbell's® Skillet Sauce for Chicken Marsala
- Sauté the mushrooms in olive oil and butter over high heat until they are golden brown and all the liguid has evaporated.
- Add the chopped fresh parsley and the garlic. Mix well to coat all the mushrooms and cook a minute or so longer.
- Transfer the mushroom mixture to a bowl.
- Dry the pieces of veal with a paper towel and in a clean frying pan, sear in a little bit of olive oil and butter until golden brown. Season to taste. Only fry a few pieces of meat at one time. You want them to brown and not "stew" in the pan. Repeat 2 or 3 times until you have browned all the pieces of veal.
- Remove the meat from the pan and put it a platter while you deglaze the pan with the Marsala. Make sure to get all the brown bits that will flavor the sauce.
- You should have about ½ cup of Marsala reduction left in the pan.
- Add the veal pieces in an even layer.
- Top with the mushrooms.
- Empty the 2 packs of Marsala cooking sauce over the mushrooms and meat. Shake the pan to distribute the sauce evenly.
- Cover the pan and simmer for about 40 minutes.
Serve with pappardelle or garlic mashed potatoes and a side of sautéed spinach just like they do at Carrabas©!
For Mom, who has to eat gluten-free, I’ll prepare a side of rice. She loves spinach so that is an easy prep.