READY IN 25 mins

Terri's Veal Marsala

Read Reviews (31)

"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." — TLYONS

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.

Kitchen-Friendly View

PREP 5 mins
COOK 20 mins
READY IN 25 mins

Reviews More Reviews

Most Helpful Positive Review

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 doubled 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!!

—DNAVATTA

See full review »

Most Helpful Critical Review

Aug 10, 2006

to the previous reviewer, the term scallops in this recipe refers to the cut of the veal, not actual scallops.

—MyVintageMommy

See full review »

35 Ratings

Feb 09, 2005

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

—sports mom of two

See full review »

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!

—MIASMAMA

See full review »

Feb 26, 2012

I was so tempted to rate this significantly lower than four stars, for the sheer reason that if you were to cook veal scallopine as long as this recipe tells you to you'd totally ruin this dish. Totally. Saute the veal 2-3 minutes a side and leave it at that. Lean, tender veal needs very little cooking time. Having said that, if you don't overcook this, it's out of this world, (5-star) awesome delicious. Chicken breasts, turkey cutlets or lean pork, pounded thin, would be fine substitutes for expensive veal scallopine. Best served with a lightly seasoned pasta (garlic and olive oil). For something a little different, however, I served this with "Linguine with Marinated Tomato and Basil," also from this site.

—naples34102

See full review »

Mar 18, 2007

Awesome recipe! Even my husband, who is not a big fan of veal, absolutely loved it! It was quick, easy and delicious!

—Erin

See full review »

Jan 12, 2004

YUM YUM YUM - quick, easy and delicious! The gravy was heavenly, the meal fantastic. I didn't change a thing from the original recipe - and it turned out awesome!

—GINATUFANO

See full review »

Feb 26, 2005

This came out very well. My mother couldn't stop obsessing about it tasted like 'restaurant food'. I substituted chicken breasts for the veal due to budget constraints, but I think the general idea of the dish was able to shine through despite this. One thing I would change for next time would be to use reduced salt chicken broth instead of the bouillon, as I found it quite salty. I must reiterate that this is really good though. Hell, my mom's making tomorrow night she liked it so much! Thank you Terri Lyons.

—SPARTANSPALLIN

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Veal Stew

Veal Marsala

Classic Veal Marsala

Veal Mozzarella

Pan-Fried Steak with Marsala Sauce

Tomato Veal Scallopini

Veal Roast Blanquette

Baked Veal Milanese

Veal or Chicken Marsala

Veal Forestiere

Nutrition

Calories
495 kcal
25%

Carbohydrates
22.2 g
7%

Cholesterol
144 mg
48%

Fat
29.5 g
45%

Fiber
0.6 g
3%

Protein
25.9 g
52%

Sodium
244 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Terri's Veal Marsala

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 495
Calories from Fat: 265

% Daily Value *
Total Fat 29.5g 45 %
Saturated Fat 11.5g 57 %
Cholesterol 144mg 48 %
Sodium 244mg 10 %
Potassium 279mg 8 %
Total Carbohydrates 22.2g 7 %
Dietary Fiber 0.6g 3 %
Protein 25.9g 52 %
Sugars 2.5g
Vitamin A 7 %
Vitamin C < 1 %
Calcium 5 %
Iron 23 %
** Thiamin 23 %
** Niacin 77 %
** Vitamin B6 12 %
** Magnesium 10 %
** Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.