Veal Marsala Recipe

Name: Veal Marsala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 clove garlic, sliced thin; 1/2 c. oil; 1 1/2 to 2 lb. veal round steak (cutlet), cut about 1/2-inch thick; 1/4 c. flour; 1/2 tsp. salt; 1/8 tsp. pepper; 1/4 c. Marsala wine; 1/2 c. water; 1/4 tsp. chopped parsley; 1/8 tsp. salt; 1/8 tsp. pepper

Servings: persons

1 clove garlic, sliced thin
1/2 c. oil
1 1/2 to 2 lb. veal round steak (cutlet), cut about 1/2-inch thick
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. Marsala wine
1/2 c. water
1/4 tsp. chopped parsley
1/8 tsp. salt
1/8 tsp. pepper

1
Set out a large, heavy skillet having a tight fitting cover. Heat in skillet until lightly browned garlic and oil.
2
Wipe with a clean, damp cloth.
3
Pound and cut into six pieces.
4
Coat veal with a mixture of:
5
flour, salt and pepper.
6
Add veal to garlic and olive oil and slowly brown on both sides.
7
While veal is browning, combine Marsala wine, water, chopped parsley, salt and pepper. Slowly add Marsala mixture to browned veal.
8
Cover skillet and simmer very slowly for about 20 minutes or until veal is tender. If mixture tends to become too thick, add small amount of water.

423

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 11 ingredients. The key ingredients include: 1 clove garlic, sliced thin, 1/2 c. oil, 1 1/2 to 2 lb. veal round steak (cutlet), cut about 1/2-inch thick, 1/4 c. flour, 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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