More Recipes Like Classic Veal Marsala

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Veal Marsala

Submitted by: Christine

Veal cutlets are pounded thin, breaded and cooked in a skillet with butter, mushrooms and Marsala wine -- simple and elegant.

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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.

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Veal Forestiere

Submitted by: Bobbi

Thin veal cutlets are breaded and browned, then served in a sauce of mushrooms and artichoke hearts, flavored with shallots, garlic and Marsala wine.

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Pan-fried Steak with Marsala Sauce

Submitted by: MRSCAPIII

Savory chuck steaks are pan-fried and topped with a Marsala, garlic, and rosemary sauce. Great when grilling outside is out of the question. Serve with a crisp green salad and baked potato.

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Veal Oscar

Submitted by: Bobbi

Breaded veal cutlets served with crab and asparagus and a cheddar cheese sauce.

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Chicken Marsala II

Submitted by: CMITCHEL97

Flour coated chicken sauteed with a mushroom and Marsala wine sauce. Mmmm, rich Marsala sauce, tender chicken - this recipe is sure to please! Great served with rice and veggies, if desired.

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Steak with Marsala Sauce

Submitted by: Chris' Kitchen

Home Town: Bellaire, Ohio, USA

Living In: Ludowici, Georgia, USA

The rich, smokey flavor of Marsala wine sauce perfectly compliments a good sirloin steak.

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Veal Angelica

Submitted by: WANNABACHEF

Elegant stuffed veal medallions made with asparagus and provolone cheese are breaded and fried, then slow cooked to a brilliant finish in a mushroom wine sauce.

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Veal Scallopini

Submitted by: Ruth Lee

I found the original version of this dish in a magazine and adjusted it to suit our family's tastes. Delicate fine-textured veal requires only a short cooking time, something that makes this simple entree even more attractive.

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