"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
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1 1/2 pounds
veal scallops, pounded to 1/4 inch thickness
salt and pepper to taste
all-purpose flour for coating
dry Marsala wine
chicken stock, divided
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
to the previous reviewer, the term scallops in this recipe refers to the cut of the veal, not actual scallops.
Very Good,even my 7yr old liked it. I did increase the chicken broth to 3/4C & added a jar of mushrooms.
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.
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!
Awesome recipe! Even my husband, who is not a big fan of veal, absolutely loved it! It was quick, easy and delicious!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Terri's Veal Marsala
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 265
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