Add a photo

Terri's Veal Marsala

By: TLYONS  
"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."

Rating: This weblink has been rated 30 times with an average star rating of 4.2 Read Reviews (26)

Rate/Review | 712 people have saved this

What to Drink?

Wine Sangiovese
Prep Time:
5 Min
Cook Time:
20 Min
Ready In:
25 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 4 servings
 

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 493 | Total Fat: 29.5g | Cholesterol: 145mg

ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 26, 2003 by DNAVATTA 
This recipe was scrumptious. I dipped the veal in egg before coating with flour mixture with a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 9, 2005 by SANDYALDEN 
Very Good,even my 7yr old liked it. I did increase the chicken broth to 3/4C & added a jar of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2004 by GINATUFANO 
YUM YUM YUM - quick, easy and delicious! The gravy was heavenly, the meal fantastic. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 20, 2005 by MIASMAMA 
very good recipe! My husband, who normally doesn't like marsala, thought it was great! So... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 24, 2003 by kindred spirit 
This was a hit. I made it ahead following the steps being careful not to over cook. Sauce... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2005 by SPARTANSPALLIN 
This came out very well. My mother couldn't stop obsessing about it tasted like 'restaurant... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 1, 2003 by CLARE L 
Great recipe. Easy to make and my whole family loved it. Will definately make this again. Thanks. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 1, 2003 by TRUDY JEANE 
Very good. I used more Marsala wine and added a thickening agent. I also added one apple,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 18, 2007 by Erin 
Awesome recipe! Even my husband, who is not a big fan of veal, absolutely loved it! It was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 9, 2004 by CHRISTY PALMER 
This was very good. I used half chicken stock and half beef stock for a more full bodied... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?