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Terri's Veal Marsala

“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.”

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Veal Stew

Submitted by: MNKENNEY

Cubed veal is browned along with onions and garlic, then simmered with tomato sauce and white wine for about 1 1/2 hours. Sauteed mushrooms and herbs such as sage and rosemary could be added to deepen the flavor.

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Veal Marsala

Submitted by: Christine

Veal cutlets are pounded thin, breaded and cooked in a skillet with butter, mushrooms and Marsala wine -- simple and elegant.

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Classic Veal Marsala

Submitted by: NAN WAUGH

I've spent extensive time eating my way through Italy. This recipe is modified from a restaurant in Bagnione, Italy. I've substituted a combination of low-salt beef and chicken broth in place of veal stock. Pork medallions, pounded out, are also commonly substituted.

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Veal Mozzarella

Submitted by: Pattipoopidoo

Home Town: Gilbertsville, Pennsylvania, USA

Wafer thin melt-in-your-mouth veal cutlets smothered in a decadent buttery sherry sauce. Excellent for dinner parties. I serve this with a salad tossed with raspberry vinaigrette and goat cheese crumbles, greens sauteed in garlic and olive oil, Italian bread, and plenty of white wine! Go all out - you can also serve this over angel hair pasta.

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Veal Roast Blanquette

Submitted by: HSTR

This is a mouth watering tender roast with vegetables and a great gravy that gives a fantastic presentation for a dinner party sure to please the boss or for a family News Years Eve dinner. It slow cooks once browned so you can be straightening up the house while it simmers.

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Veal Scallopini

Submitted by: Ruth Lee

I found the original version of this dish in a magazine and adjusted it to suit our family's tastes. Delicate fine-textured veal requires only a short cooking time, something that makes this simple entree even more attractive.

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Pan-fried Steak with Marsala Sauce

Submitted by: MRSCAPIII

Savory chuck steaks are pan-fried and topped with a Marsala, garlic, and rosemary sauce. Great when grilling outside is out of the question. Serve with a crisp green salad and baked potato.

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