Reviewed: Nov. 5, 2009

Very good. I cut down the amont of stock to 1 1/2 cups and used only chicken stock. I used 1 tbs of butter but it would have still been good without.

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Carla_P

Cooking Level: Expert

Living In: Woodbridge, Ontario, Canada

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Reviewed: Oct. 31, 2009

Delicious! And great, warm feeling when done eating too! Used reisling instead of Marsala, excellent sub. Also used 1/4 purple onion diced instead of shallot. Smells great while cooking too. Thanks!

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sabrina777

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Reviewed: Jul. 29, 2009

We are actually Big Veal Marsala lovers in my house and this recipe got a thumbs up! I liked using the shallots instead of onions, makes for a sweeter flavor. I also added a slice of prosciutto ham on each piece of veal after pounding. I used toothpicks to keep it in place. I would suggest this to HUNGRYJOHN to cut down on the sweet and add some salty flavor. It was delicious and pretty quick to make. Thanks for the recipe, Nan! Will definitely use it again!

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roon

Cooking Level: Intermediate

Living In: Lehigh Valley, Pennsylvania, USA

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Reviewed: May 8, 2009

I made this with pork and found it easy to make and to cut in half since there are only two of us. My wife's reaction was, "This is way too sweet; I don't like sweet meat," so I guess I won't be making it again, but if the sweetness isn't a problem for you, give it a try.

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HUNGRYJOHN

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Ellijay, Georgia, USA

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Reviewed: Mar. 2, 2009

very good recipe, but allow much more time for the reduction of the broth esp if you scale the recipe up.

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dhelle

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Reviewed: Jan. 29, 2009

Excellent sauce! Followed recipe as written, except I did not wait till the sauce reduced so much, because I wanted to serve it on top of egg noodles, too. It was great!

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lstevenson

Cooking Level: Expert

Home Town: Columbia, Maryland, USA

Living In: Harpers Ferry, West Virginia, USA

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Reviewed: Jan. 19, 2009

Although the basic ingredients in this recipe are great, following the instructions and amounts exactly would yield an undesirable result. I agree with another reviewer, who felt that it would take much longer than 30 min. to reduce 2 cups of chicken stock, 1 cup of beef stock, and 1 cup of marsala. I omitted 1 cup of stock, and it still took over 30 min. to reduce it to a suitable thickness. The recipe calls for way too much flour for dredging the veal, but fortunately you will need to add some of it to your scrapings in your pan in order to thicken this much liquid. Of course, one could just reduce the sauce longer, but the problem is that the veal is sitting in the oven the whole time, and will be shockingly overdone by then. I would avoid reducing or omitting the butter from the sauce, as this creats a great velvety texture.

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hiplainsdrifter

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Reviewed: Nov. 4, 2008

Best veal I've had/made in a long time. Thanks for the tips!!

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Robin

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Lantzville, British Columbia, Canada

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Reviewed: Feb. 15, 2008

This recipe is a classic. I make this often for special occasions. I only use beef broth and not as much as is stated in this recipe.

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Jeanette Simcox

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Reviewed: Dec. 23, 2007

I used sweet Marsala instead of dry and only 1 cup of chicken broth - it was very good!

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Dr. Reno

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Reviewed: Nov. 26, 2007

I've made this dish several times and I really like this simple recipe. I made some minor changes: I added 2 cups of Marsala and 2 cups of Beef Broth only (no chicken broth).

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Craddie

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Reviewed: Oct. 13, 2007

This was fantastic. I made this when I had the family over for my daughters 1st birthday, lots of compliments. Thanks for the recipe.

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toronto_gurl

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Reviewed: Sep. 10, 2007

You cannot expect to reduce 3 cups of broth and a cup of wine to 1/4 cup unless you have 1 hr to cook. Add Marsala and stir in juices from the veal, heavy cream and butter. Forget the broth!

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Anatolep

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Reviewed: Apr. 10, 2007

This was very, very good. I'll cook it a few more times before it's finally delicious. I did not change the recipe, except that I used Land O'Lakes "Fresh Buttery Spread" instead of butter, and I did not use any flour or cornstarch because I wanted a low-carb version. I also failed to use low-sodium beef and chicken broth, and that made a big difference because I did reduce the sauce all the way down to about half a cup, and so the sauce, though very, very good, was salty. Next time, I will definitely use low-sodium stock. Also, when I remake this (and I definitely will), I will add the mushrooms (which I always sautee separately) after reducing the sauce, and I will sautee the veal at the end. Keeping the veal in the oven did seem to make it just a tad less tender, I think.

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jim2006

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Reviewed: Mar. 29, 2007

Hubby, and I loved this meal! Did'nt change a thing. Thanx for sharing!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Feb. 18, 2007

The flavor was delicious and my husband and I loved it. I served it over egg noodles. I made the mistake of NOT using low sodium broth, and it was too salty, so the noodles toned that down some. I agree with other raters about the reduction. After 30 minutes it didn't look like it was going to thicken or reduce a whole lot, so I added a little flour, reduced to about 1 to 1 1/2 cups, and I needed that much as we love sauce. Thank you for the recipe, my first time making marsala and I will make this a regular part of my meals now.

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Leslie

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Reviewed: Jan. 17, 2007

This was so easy to make and was a huge it in our family.

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mom of 5

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Reviewed: Aug. 23, 2006

Excellent recipe. I was not able to find veal so I used 1 1/2 pounds of chicken breast pieces and it turned out great! The Marsala gave a rich flavor and mushroom sauce was superb. I added cornstarch to some broth and thickened the sauce, intentionally keeping the sauce from reducing as a lot of sauce is much better than almost no sauce. If anything, more broth should be added so the sauce is plentiful. I skipped the addition of butter at the end as totally unnecessary. I served the chicken Marsala adjacent to olive-oiled and parmesan covered tri-color noodles. For dessert: creme brule. Wish you were here!

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ROYSAPER

Cooking Level: Expert

Living In: East Lansing, Michigan, USA

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Reviewed: May 10, 2006

Loved this recipe! Probably the best Marsala I've ever made. I will be trying it again soon with chicken. Definitely do NOT reduce the sauce down to 1/4 cup, though. It's just not enough sauce. I reduced to about a cup and still wish I had had more! Will probably reduce to 1 1/2 cups next time. Also, I was thinking about omiting the butter at the end but ended up leaving it. Definitely a good idea because finishing the sauce with the butter is the perfect touch! 5 stars!

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Brittany

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Reviewed: Mar. 7, 2006

My husband could not get enough of this veal. I didn't use chicken broth as I didn't have it on hand. I used all beef broth. Really really excellent recipe!!!

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BROADSTANTIQUES

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Classic Veal Marsala

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