"A quick and easy dish with a different take on veal Marsala." — Ryan
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veal cutlets, pounded thin
seeded and chopped tomato
grated Parmesan cheese
chopped fresh basil
This was a great base recipe to go from. I sprinkled my veal with italian bread crumbs and browned it in olive oil. Then added 1 1/4 cups of marsala wine and a can of diced tomatoes with basil, garlic, and oregano. Let that cook on med-low, then added fresh baby spinach. Let simmer to just wilt the spinach and dish out to plate. Top with sliced provolone cheese. Let stand for 2 minutes to allow cheese to soften and slightly melt...serve!!
This was very expensive and lacking in flavour!! I was most disappointed in this recipe. I had cooked it for a special occasion i.e. my son's birthday and his wife's 40th birthday. Nobody liked it.
I modified it for 2 servings (4oz each) using scallopini and not cutlets. Sauteed the veal under 30 secs per side and put it in a small roasting pan. Deglazed the skillet with marsala while tossing in the tomato, basil, and garlic for less than a minute. Poured that over the veal and added the parmesan. Under the broiler for 2 minutes and done.
I've made this 3 times now the first as written, which was edible, but not IMO the best showcase for the veal. The second time I used pork cutlets because veal is too expensive to use in an experiment. It worked well with my changes so I made it again with veal. I season my flour with white pepper, rubbed sage, and garlic powder. I switched to dry white wine and cut it back to 1/4 cup so the veal doesn't stew in the oven and honestly, I think it would be just as good without it. Ryan, your instincts were good and I hope you aren't offended by my changes.
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato Veal Scallopini
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 206
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