Veal Marsala Recipe

Name: Veal Marsala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds (1/4-inch-thick) veal cutlets; 1/2 cup all-purpose flour; 2 cloves garlic, minced; 1/2 cup butter or margarine; 1/4 cup Marsala wine; 1/4 cup water; 2 tablespoons Worcestershire sauce; 1/2 teaspoon salt; 1/8 teaspoon pepper; Fresh parsley sprigs (optional); Lemon slices (optional)

Servings: persons

1 1/2 pounds (1/4-inch-thick) veal cutlets
1/2 cup all-purpose flour
2 cloves garlic, minced
1/2 cup butter or margarine
1/4 cup Marsala wine
1/4 cup water
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
Fresh parsley sprigs (optional)
Lemon slices (optional)

1
Flatten veal to 1/8-inch thickness, using a meat mallet or rolling pin; dredge cutlets in flour, and set aside.
2
Saute garlic in butter in a large skillet over low heat 5 minutes. Add veal; cook over medium heat 2 minutes on each side or until lightly browned. Remove veal from skillet; set aside. Reserve pan drippings.
3
Add wine, water, Worcestershire sauce, salt, and pepper to pan drippings, stirring well. Arrange veal over sauce mixture. Cover and simmer 30 minutes, turning veal frequently. To serve, remove cutlets to a serving platter; spoon sauce over cutlets, and garnish with parsley sprigs and lemon slices, if desired.

266

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 1/2 pounds (1/4-inch-thick) veal cutlets, 1/2 cup all-purpose flour, 2 cloves garlic, minced, 1/2 cup butter or margarine, 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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