Imagine a dish so exquisite, it captures the essence of Italian cuisine in every single bite. Our Veal Scallopini alla Marsala with Mushrooms and Artichokes is not just a meal, it's a gastronomic experience that promises to elevate your home cooking from ordinary to extraordinary. With tender veal, rich Marsala wine, and a symphony of mushrooms and artichokes, this recipe is about to become your new favorite showstopper that will impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb veal scallopini
- 1 cup Marsala wine
- 1 cup mushrooms, sliced
- 1 cup artichoke hearts, quartered
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing all your ingredients. Slice the veal scallopini into thin pieces if not already done. Clean and slice the mushrooms, and quarter the artichoke hearts if they are not pre-cut. Measure out the Marsala wine and have the olive oil, butter, salt, and pepper ready.
- Season the veal scallopini lightly with salt and pepper on both sides. This will enhance the flavor of the meat during cooking.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the veal scallopini to the skillet in a single layer. Depending on the size of your skillet, you may need to do this in batches to avoid overcrowding.
- Cook the veal for about 2-3 minutes on each side until it is browned and cooked through. Remove the veal from the skillet and set it aside on a plate, covering it loosely with foil to keep warm.
- In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once the butter has melted, add the sliced mushrooms. Sauté the mushrooms for about 4-5 minutes until they are tender and have released their moisture.
- Next, add the quartered artichoke hearts to the skillet and cook for an additional 2-3 minutes, stirring occasionally to combine the flavors.
- Pour in the Marsala wine, scraping the bottom of the skillet to deglaze and incorporate any flavorful bits stuck to the pan. Allow the wine to simmer for about 5 minutes, reducing slightly to concentrate the flavors.
- Return the veal scallopini to the skillet, nestling it among the mushrooms and artichokes. Cook for an additional 2-3 minutes, allowing the veal to absorb the flavors of the sauce.
- Once everything is heated through and well combined, taste the sauce and adjust seasoning with more salt and pepper if necessary.
- To serve, plate the veal scallopini with the mushroom and artichoke mixture on top. Garnish with freshly chopped parsley for a burst of color and freshness.
- Enjoy your delicious Veal Scallopini alla Marsala with Mushrooms and Artichokes with a side of pasta or crusty bread to soak up the sauce!
Tips
- Choose high-quality, thinly sliced veal for the most tender results.
- Don't overcrowd the skillet when cooking veal to ensure proper browning.
- Use a dry Marsala wine for the most authentic flavor profile.
- Allow the Marsala sauce to reduce slightly to concentrate its rich flavors.
- Fresh parsley is key - it adds a bright, fresh finish to the dish.
- Serve immediately after cooking to enjoy the veal at its most succulent.
- Pair with a crisp white wine or light pasta to complement the rich sauce.
Nutrition Facts
Calories: 360kcal
Carbohydrates: 12g
Protein: 40g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 90mg
