Veal Marsala Recipe

Name: Veal Marsala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 paper thin veal cutlets; 3/4 lb. fresh mushrooms; 1/2 stick butter/1 Tbsp. oil; 4 oz. Marsala wine; 4 oz. chicken broth; flour; salt; pepper; parsley; lemon slices for garnish

Servings: persons

1
In a hot frying or saute pan, melt the butter and oil until hot (do not burn).
2
Dip veal, one piece at a time, in flour and place in hot pan.
3
Saute each side until lightly browned (do not overcook).
4
Remove from pan onto a platter until all pieces are done.
5
Keeping the pan on high heat, toss in the sliced mushrooms. Cook until mushrooms start oozing their own juices.
6
Sprinkle a tablespoon of flour over them and stir and cook a few minutes. Pour the chicken broth to deglaze the pan.
7
Return the veal pieces to the pan with the mushrooms.
8
Add salt, pepper and Marsala wine. Keep on high heat and watch the juices thicken.
9
This will only take a minute or two.

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 paper thin veal cutlets, 3/4 lb. fresh mushrooms, 1/2 stick butter/1 Tbsp. oil, 4 oz. Marsala wine, and more.

Yes, Veal Marsala falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Marsala

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