Veal Marsala with Rosemary & Mushrooms
This traditional veal marsala recipe with mushrooms is a stunning autumnal dish that comes together quickly. I prefer to use bone-in veal chops instead of boneless cuts from the leg because they tend to overcook and dry out. If you don’t want to use veal, this mushroom and marsala sauce pairs well with chicken thighs or pork chops.
Watch Andrew make this recipe:
Andrew Zimmern Cooks: Veal Marsala
- 2 bone-in rib veal chops, roughly 12 ounces each (I like the rib bones to be about 4 inches long, protruding from the steak)
- 1 cup flour
- Salt and pepper
- 5 tablespoons salted butter
- 6 whole sage leaves
- 3 sprigs rosemary
- 6 garlic cloves, whole in their paper
- 3 shallots, sliced
- 3 cups mixed fresh wild mushrooms (maitaki, oyster, cremini, hen of the woods, chanterelles, trumpets, etc.), cleaned gently with a vegetable brush
- 1 cup marsala wine (look for a good imported Italian marsala, classified as DOC and Reserva)
- 1 cup chicken stock, preferably homemade
- Lemon zest, for garnish
Trim any extra external fat from the veal chops. Lightly pound the veal chops and trim the fat from the bone.
Season the flour well with salt and pepper. Dredge the veal chops in the flour, knocking off any excess.
Place 4 tablespoons of butter in a 12- or 14-inch sauté pan over medium high heat. When melted and foaming, add the chops and increase heat to high.
While the chops are browning, add the sage, rosemary and garlic cloves. Brown the meat, about 3 to 4 minutes per side. Nap the chops with the butter as you cook them. The herbs will aromatize and season the butter. When chops are just cooked through, reserve to a small platter with the herbs and garlic. Reserve the crisped sage leaves for garnish.
Add the shallots, sauté until lightly caramelized and add the cleaned mushrooms. Sear well and caramelize, do not burn or scorch. Add the marsala, let reduce to a near glaze and add the stock. Raise heat, and reduce to sauce consistency, about 5 minutes.
Add the chops and any accumulated juices back to the pan with the sauce, tossing to coat. Place the chops on plates.
Add the remaining tablespoon of butter to the sauce left in the pan. Spoon the sauce and mushrooms around the chops. Garnish with lemon zest and reserved sage leaves. Serve.