Veal Marsala

Veal Marsala

73

"This recipe calls for mushrooms and Marsala wine. Stir in a few tablespoons of cream before serving, if desired. This dish may be made 24 hours ahead. To reheat, cover with foil and bake in a 350 degree oven for 30 minutes. Garnish with cherry tomatoes and parsley."

Ingredients

1 h {{adjustedServings}} servings 360 cals
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Nutrition

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  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 24.3 g
  • 37%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  1. Place meat on a solid, level surface, or between sheets of waxed paper, and pound thinly with a mallet or moistened cleaver, using a glancing motion.
  2. In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack.
  3. In a large skillet over medium-high heat, melt butter with oil. Cook floured cutlets on both sides until brown. Introduce mushrooms, reduce heat to low, cover and cook 10 minutes.
  4. Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Serve immediately.
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Reviews

73
  1. 102 Ratings

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I have been making this recipe for years and realized I should write a review. I use it with veal or chicken and pretty much follow the recipe. It is absolutely one of my most favorite recipes...

I thought the sauce was absolutely fabulous. Can't go wrong with wine and cream sauce. I think I selected the wrong cut of veal. Please give input on the selection of veal. I selected creamed...

This is a staple recipe in my house. I make it for my husband and I, as much as I make it for dinner guests. It's easy to make and delicious! I usually add a few spices to the flouring, ie. p...