recipe reviews for:

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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Reviewed: Nov. 8, 2009

a little sweet, added a bit more stock to tame down the sweetness.Added fresh mushrooms at the end that I had sauteed in some butter. I think the cooking time is a bit long, but not a bad recipe all in all.

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chefmama

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Reviewed: Apr. 1, 2009

We had terri's veal tonite what a dish was simply delicious. I made very few changes, I added mushrooms unforunately I only had canned mushrooms. This would have to do, so after I cooked the veal and removed it from the pan I added the mushrooms saute them a little while looked nice in color and removed them I then continued with the reciepe just as it was. we will have this dish again and again. we loved it thankyou terri

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Roe

Cooking Level: Intermediate

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Reviewed: Mar. 19, 2009

This was excellent. After browning the veal, I placed it in a crock pot. I sauteed some mushrooms and doubled the sauce and put it over the veal in the crock pot and cooked it on low for 3 hours - it was so tender. Will definately be making this often!

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J T-R

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Reviewed: Aug. 26, 2008

8/2008 -- made with pierogies. Kevin thought it was the best meal I ever made! I took the pieropies out when I egan to start cooking...they were half frozen, half defrosted by the time I put them into the pan. they came out great (used 1/2 butter and half live oil) for cooking them.

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JJ at the shore

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Reviewed: 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!

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Erin

Cooking Level: Beginning

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Reviewed: Aug. 10, 2006

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

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MyVintageMommy

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Aug. 10, 2006

the recipe for VEAL marsala came up with scallops!! Probably ok but ..... really? My husband can't eat seafood beacuse of some health probs so I used veal what's with this ? The veal was great, so y'all need to check out the online recipe!

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kimmee

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Reviewed: May 19, 2006

Sorry but I just did not like which is a shame because veal marsala is one of my favorite dishes. I also think the cooking time is way too long.

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LESLEYfromWI

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Reviewed: Mar. 5, 2006

I added quartered and stemmed mushrooms when the stock was reducing and it was Fantastic!!

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Craddie

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Reviewed: Jan. 15, 2006

This was a quick, easy and tasty meal. I used chicken breasts instead of veal and made a little more sauce to make sure that I had enough. I also added minced shallots and garlic. The recipe also doubles very well!

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MLCRIRI

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: North Port, Florida, USA

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Reviewed: 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.

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SPARTANSPALLIN

Cooking Level: Beginning

Living In: Gatineau, Quebec, Canada

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Reviewed: 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!

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MIASMAMA

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2005

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

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SANDYALDEN

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Reviewed: Dec. 9, 2004

This was very good. I used half chicken stock and half beef stock for a more full bodied sauce. I also used sweet marsala and a bit of sherry as that is what I had on hand. I increased the stock to compensate for the sweetness of the marsala and added a bit more butter. Very good recipe!

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CHRISTY PALMER

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Reviewed: Nov. 10, 2004

My entire family loved this recipe- from 5 to 45!

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VENUSMOM99

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Reviewed: Jul. 4, 2004

Very good base recipe which to add one's personal preferences. I used pork scallopini and added mushrooms, sliced baby carrots, and crushed rosemary to bring out the pork. Next time I think I'll try veal and pair it with spaetzle.

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SANDS99

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Princeton, New Jersey, USA

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Reviewed: Feb. 22, 2004

Loved it! I ended up increasing the 1/4 cup of chicken stock at the end to 3/4 cup.

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Way2manyRecipes2try

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Reviewed: Jan. 9, 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!

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