Terri's Veal Marsala

31 Reviews

Prep: 5 min
Cook: 20 min
Ready In: 25 min

“The Marsala sauce, when made with DRY Marsala wine, is not too sweet. This recipe can be used with veal, pork or chicken. I prepare this dish on a regular basis as it is quick, simple and delicious. This recipe can be made ahead of time. Simply reduce the amount of time to 5 minutes that the meat is simmered in step 4 to 5 minutes. Place meat in a covered casserole dish, finish off sauce according to directions above, pour sauce over meat and refrigerate. Reheat the dish in either an oven preheated to 350 degrees F (175 degrees C) for 15 minutes OR simmer in a pan on top of the stove just until hot.” - by TLYONS

Ingredients

1 1/2 pounds veal scallops, pounded to 1/4 inch thickness
salt and pepper to taste
3/4 cup all-purpose flour for coating
2 tablespoons butter
3 tablespoons olive oil
1/2 cup dry Marsala wine
1/2 cup chicken stock, divided
2 tablespoons butter, softened

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Metric US

Original recipe yields 4 servings

Directions

Season veal with salt and pepper to taste; dredge in flour to coat. Shake off excess flour. Melt 2 tablespoons butter and olive oil over medium heat in a large skillet. When foam subsides, add veal 3 to 4 pieces at a time and saute for 2 to 3 minutes each side, until browned. Transfer meat to a plate.
Pour most of the fat off from the skillet; add wine and 1/4 cup of the stock and bring to a boil over high heat for 1 or 2 minutes, scraping the bottom and sides of the skillet.
Return meat to skillet; cover, reduce heat to low, and simmer for 10 to 15 minutes, basting meat with pan juices occasionally. Transfer meat to a platter.
Add remaining 1/4 cup stock to skillet and bring to a boil, scraping bottom and sides of skillet. When sauce has reduces to a thick, syrupy consistency, remove from heat and season with salt and pepper to taste. Stir in 2 tablespoons softened butter and pour sauce over meat.

Nutrition

Amount Per Serving (4 total)

Calories
495 cal
25%

Fat
29.5 g
45%

Carbs
22.2 g
7%

Based on a 2,000 calorie diet

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Reviews (31)

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DNAVATTA

Sep. 26, 2003

"This recipe was scrumptious. I dipped the veal in egg before coating with flour mixture with a small amount of seasoned bread crumbs (just enough to give the veal more texture when cooking) I also do..." See moreubled all the ingredients (except veal) and added mushrooms in step 3. Before adding the remaining chicken stock (I used chicken broth) I mixed 2tsp of cornstarch w/ the broth. This Recipe is definitely a keeper Thanks Terri!!"

sports mom of two

Feb. 9, 2005

"Very Good,even my 7yr old liked it. I did increase the chicken broth to 3/4C & added a jar of mushrooms...." See more"

MIASMAMA

Feb. 20, 2005

"very good recipe! My husband, who normally doesn't like marsala, thought it was great! So did I! Just be sure to pound all veal before breading so that it will truly be tender!..." See more"

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