Veal Marsala – a delicious recipe with veal, oil, butter, salt, pepper, mushrooms. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
MUSHROOMS: Wash and slice mushrooms. Saute in 1 tablespoon of oil and 3 tablespoons of butter and 1 clove garlic. Cook on high heat for a few minutes and mix constantly. Put aside in bowl.
2
VEAL MARSALA: For about every 6 medium pieces of veal use the following: flatten veal with mallet. In large frying pan heat 1 tablespoon of oil and 1/4 cup of butter. Coat veal with flour on one side. Fry on high heat on floured side first. Sprinkle with salt and pepper to taste.
3
Flip over, cooking a total of 3 to 5 minutes. Place in baking dish. Pour into sauce pot 1/4 cup Marsala wine and 1/4 cup chicken broth and about 4 tablespoons of mushrooms and rub about 1 tablespoon of flour into same, stirring constantly, over medium heat and cook about 5 minutes or until nice consistency. Pour over top of veal. Bake in oven at 275-300 degrees, from 1/2 to 3/4 of an hour.
185
kcal
Calories
16
g
Fat
4
g
Carbs
8
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 pieces veal, 1 tablespoon oil, 1/4 cup butter, salt, 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.
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