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: 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.

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Reviewer:

naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Apr. 29, 2011

Oh my word!! This was absolutely awesome!! I basically followed this recipe but also used some other reviewers techniques too. I added Italian Seasoning bread crumbs to flour mixture and garlic powder. I dipped the veal in egg first then flour mixture. When it came to the sauce I used marsala and chicken broth, brought to boil, then added fresh garlic, fresh mushrooms, and the meat back in the sauce, simmered on low for 15 min., while that was simmering, in a glass measuring cup I added 1/4 cup more chicken broth, 1/4 more marsala, and 2 tsp. cornstarch, mixed up well. Took meat out, and added cornstarch mixture. Totally delightful!!! :)

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Reviewer:

Nelly515

Reviewed: Dec. 27, 2009

Very good. Made with chicken breasts. Did not have Marsala - used Madiera.

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Reviewer:

FAC8

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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Reviewer:

chefmama

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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Reviewer:

Roe

Cooking Level: Intermediate

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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Reviewer:

J T-R

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

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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8 users found this review helpful

Reviewer:

Erin

Cooking Level: Beginning

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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Reviewer:

MyVintageMommy

Cooking Level: Intermediate

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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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3 users found this review helpful