The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 13, 2009
The sauce is definitely a 5+; although the meat was a bit bland for my taste buds. I was planning on serving pasta as a side so I doubled the sauce. Glad I did, as I feel the sauce is what makes this meal. I increased the amount of shallots and garlic called for and used chicken broth in place of the veal stock. I will definitely be making this recipe again only this time I plan to use marinated artichokes and steak. Be sure to use crimini mushrooms. If you can’t find them, try using a portabella or stronger tasting mushroom.
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Cooking Level: Intermediate

Home Town: Merced, California, USA
Living In: Berwick, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 5, 2009
LOVE IT!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 16, 2008
My family loved this. You do have to used the cut of veal stated though. I tried with a different cut and it was not good. Pretty easy and very tasty!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 22, 2008
My husband and I loved this dish. I used chicken broth, but other than that I followed the recipe exactly. I am a big fan of articoke hearts and I thought they added to the overall flavor of this dish. Served with a rice pilaf and broccoli, along with a glass of merlot. Yummy!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 3, 2007
very very good! followed the recipe exactly
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 16, 2007
The best part of the dish is that it smelled so good while it was cooking and we were not disappointed when we sat down to eat. I wanted to serve it over pasta so I made a few minor adjustments. At the time I added the artichokes (I strongly recommend the marinated ones in the jar because they add so much flavor), I also added a can of diced tomatos. I let that simmer for about 10 minutes while the pasta was cooking. Then I buried the veal back into the sauce and simmered it for another 10 minutes. The veal was so tender. Perfect topped of with locatelli and hot peppers!
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Cooking Level: Expert

Home Town: Conshohocken, Pennsylvania, USA
Living In: Harleysville, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 13, 2007
Veal turned out really well. Sauce was a bit unusual for my tastes, but overall good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 7, 2007
Delicious! I just tried this recipe tonight. Both my husband and I enjoyed it. When I first saw the artichokes, I was a bit skeptical, but the flavors blended in nicely. I used fresh artichoke hearts that I boiled for 25 minutes. I also used Madeira wine instead of Masala. Thank you for a new taste.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 19, 2006
This turned out decently. I used veal for scallopini. It was tougher than I have had in restaurants, so maybe I didn't reduce the cooking time adequately? Loved the way the sauce turned out, definitely would reccommend not using artichokes. They just seemed weird with the delicate marsala, veal, and mushroom flavors. I may use spinach in its place next time.
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Cooking Level: Intermediate

Living In: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: May 10, 2006
a good basic recipe
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Cooking Level: Expert

Living In: Chevy Chase, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 17, 2006
Fantastic as is! This was my first time cooking veal and it was surprisingly easy (I was so afraid of overcooking). I did add some freshly grated parm. cheese to the top just before serving, but otherwise followed the recipe exactly. Thanks for a keeper!
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Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA
Living In: Amesbury, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
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Reviewed: Oct. 17, 2005
My husband and I enjoyed but the kids were not too thrilled. Between the taste of the Marsala, mushrooms & arartichoke hearts, I think it was too much for them. Will make again for my husband for special occasions. I also had to use chicken broth because I could not find veal broth anywhere. Thanks Bobbi
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 13, 2005
Very good and surprisingly tender. This was my first time cooking veal. I double the shallots, garlic, wine and stock, and I didn't use artichoke. Very tasty!! The flour didn't stick to the veal, but who cares!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 13, 2005
Nice twist on Veal Marsala with the addition of the artichoke hearts.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 13, 2005
Yea, I subbed also...red wine & water & boullion cube. This recipe reduced wonderfully & made an excellent sauce over the BREADED veal (that's right, carb-freaks!)and side of ORZO Pilaf. Used 1/2 butter 1/2 grapeseed oil. Just depends on what flavor you are going for, and what you have on hand. very easy to sub ingredients. I'm sure the Marsala is excellent also. I highly reccommend this recipe.
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Tacoma, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 12, 2005
What a great sauce! I was making a couple of side dishes at the same time so I overcooked the veal slightly but the sauce was so good that nobody cared. My wife loved it and wants to keep inviting people over so we can serve it again! As suggested I used beef stock and red wine.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 17, 2005
Super good!!! Loved it.. just follow the recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 3, 2005
Good recipe -- there seems to be something missing (some sort of kick). The leftovers were better, perhaps because the flavors seeped together. Good recipe though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 18, 2004
flour didn't stick, try thin pork or chicken for cost effectiveness as well as button mushrooms. used chicken stock in place of veal stock.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 5, 2004
This meal was very tasty. I also substituted chicken stock for veal stock, and I agree that the liquid gets soaked up quicker than the recipe states - so I suggest adding stock/marsala. I thought the mushroom/artichoke combination was unique, and complemented each other. Oh -- and please, use the flour as the recipe states. If you seriously cut out the flour in order to cut carbs, I don't understand you. That's preposterous!
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