Reviewed: Feb. 26, 2012

The recipe has too much liquid and boiling time is too long and ruins the mushrooms.

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Reviewer:

ceebee

Reviewed: Jan. 4, 2012

I made this exactly as listed - not much flavor - I think it needs more wine and garlic.

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Reviewer:

Marty

Cooking Level: Expert

Living In: Little River, South Carolina, USA

Reviewed: Oct. 19, 2011

This was the best veal marsala I ever had. The only changes I made were: I used less broth (2 cups total) less flour (about 1/2 cup). I didn't have shallots so I used scallions instead. It took a while to cook down but the veal was being kept warm in the oven and the end result made it worth the wait. My husband absolutely loved it and it will be a regular with us.

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Reviewer:

ellie

Reviewed: Jan. 23, 2011

This was such an easy recipe and my boyfriend kept saying how good it was throughout the entire meal. We are having it again tonight. (two days later)

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Reviewer:

ripjacs

Reviewed: Dec. 29, 2010

Excellent!!! We substitute pork tenderloin for veal on Veal Scallopini so I tried the same in this. Worked perfect !! I actually like the pork a lot better than veal. Will make this often as we are big Marsala fans. I didn't let it cook down as far as 1/4 cup either. Wanted lots of sauce !! Pounded the pork down to thin pieces also !!!

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Reviewer:

Ralph Fimbres, Jr.

Cooking Level: Intermediate

Home Town: Vallejo, California, USA

Living In: Ukiah, California, USA

Reviewed: Dec. 8, 2010

Very good recipe, thank you.

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Reviewer:

suzess

Cooking Level: Intermediate

Home Town: Marcellus, New York, USA

Living In: Harrison, New York, USA

Reviewed: Dec. 3, 2010

Took over an hour to cook this and by then most of the flavor had been boiled out.

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Reviewer:

DDNewman

Reviewed: Oct. 31, 2010

Wonderful! Will make again and again, with veal as well as chicken! (I left out the beef broth)

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Reviewer:

magicpam

Cooking Level: Intermediate

Home Town: Willard, New York, USA

Living In: Romulus, New York, USA

Reviewed: Oct. 4, 2010

You won't find a better marsala sauce in a restaurant. And simple enough to add to your regular lineup.

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Reviewer:

April McDonald

Reviewed: Aug. 2, 2010

Very good. I didn't have shallots so I used chives. I didn't have beef broth, and with the recommendations of others that there was too much liquid, I just left that out. I still added 1 Tablespoon of corn starch to thicken it. I forgot to add the butter, next time I'll try it, but we didn't miss it.

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