Veal marsala

Veal marsala

Veal marsala

Veal marsala photo 1
Veal marsala photo 2
Veal marsala photo 3


  • salt - 1 item
  • flour - 1 item
  • oil - 1/2 stick
  • pepper - 1 item
  • chicken broth - 4 oz
  • parsley - 1 item
  • fresh mushrooms - 3/4 lb
  • lemon slices for garnish - 1 item
  • Marsala wine - 4 oz
  • paper thin veal cutlets - 8 item

How to make veal marsala:

In a hot frying or saute pan, melt the butter and oil until hot (do not burn). Dip veal, one piece at a time, in flour and place in hot pan. Saute each side until lightly browned (do not overcook). Remove from pan onto a platter until all pieces are done. Keeping the pan on high heat, toss in the sliced mushrooms. Cook until mushrooms start oozing their own juices. Sprinkle a tablespoon of flour over them and stir and cook a few minutes. Pour the chicken broth to deglaze the pan. Return the veal pieces to the pan with the mushrooms. Add salt, pepper and Marsala wine. Keep on high heat and watch the juices thicken. This will only take a minute or two.

Remove the veal to a warm serving platter and garnish with lemon slices. Serve with roasted rosemary potatoes, salad and garlic bread. Serves 4.

Recipe categories: Main dish, Beef, Veal.

Veal marsala
Average rating: 5 of 5, total votes: 3
Cook. Time: PT30M
Total Time: PT30M

Cause of complaint:

Related ingredients:
ground turkey, ground meat, jar spaghetti sauce, large green peppers, thin spaghetti noodles, paper thin veal cutlets, flour gold medal
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