The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 7, 2009
I thought this was wonderful and very quick to make after work. I already had thin veal cutlets so I had to fool around with the recipe so the veal would not overcook. I used canned mushrooms since that was all I had. I seasoned the flour with adobe seasoning and then floured the veal. Cooked the veal in the butter and oil for about 2 minutes each side - removed veal. Quickly heated up the mushroom in remaining oil and butter then added lots of marsala. Added the veal back into pan and cooked for 5 minutes more covered. Removed veal (kept warm) and took another submitters advice and added some heavy cream to the sauce and heated until thickened. My gosh that is good stuff. I served it with Parmasean Pasta (right from the box!) and spooning that sauce over the already rich Pasta and the veal was sinful. Thanks submitter.
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Cooking Level: Expert

Home Town: Woodside, New York, USA
Living In: Linden, New Jersey, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 1, 2009
the cook time seems rather long for well pounded scallopini and the sequence puzzles me (normally i cook the shrooms ahead of the veal) and i would never think of adding cream. but, hey, that's just me... also, it's important that the marsala be DRY, not sweet...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 30, 2009
This recipe was easy and very good. I bought very high quality veal cutlets that were already pounded thin. I added Serendipity seasoning to the flour mixture. I also used portabello and button mushrooms. I used more wine than called for as well because I felt that it needed more to it. I served it with whole grain spaghetti noodles that were tossed in a little margarine and olive oil, seasoned with salt and some of the marsala sauce. I also made a mixed arugula salad to accompany the meal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 9, 2008
Delicious!!! I did make a few changes though. I added garlic powder salt and regular pepper to the flour. After browning, I added a small can of champignon mushrooms with the liquid. I also added about 1/2 cup of heavy cream when I added the sherry. The flavor was very good. I served it with angel hair pasta and broccoli.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Feb. 17, 2008
Family loved this recipe. Used frozen breaded veal patties and still taste was great. Will be making this again.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Feb. 13, 2008
Quick and easy recipe. The butter/wine sauce was very tastie. This is a keeper. Served with cheese-e-brocli and twice baked potatoes.
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Home Town: Georgetown, Delaware, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: Jan. 24, 2008
I doubled the recipe for the sauce since previous raters said it was a bit dry. It was very tasty and delicious. My fiance gobbled it right up. Next time, however, I will use more marsala wine.
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Cooking Level: Intermediate

Home Town: Scranton, Pennsylvania, USA
Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jan. 22, 2008
This is incredible as is.Thanks
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Cooking Level: Intermediate

Home Town: Clinton, Connecticut, USA
Living In: Bessemer City, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Sep. 23, 2007
This is a staple recipe in my house. I make it for my husband and I, as much as I make it for dinner guests. It's easy to make and delicious! I usually add a few spices to the flouring, ie. pepper, garlic, etc., but other than that, I follow the recipe. Bon apetit!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 28, 2007
Loved this recipe! I used tenderized beef steaks (saved the pounding thin step) and added garlic with mushrooms. Just before serving I removed the steaks and added approx 2 tbls thin cream into the sauce and then poured sauce & mushrooms over the steaks. It was divine!
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Living In: Emerald Park, Saskatchewan, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: Jun. 3, 2007
This was quick & easy to put together but tasted a little bland. I added some crushed garlic to the sauce and a little heavy cream. Not as good as other marsala sauces I have tried from this site.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 26, 2007
great recipe...the only thing i did different was to add l/2 cup of water to the wine and mushrooms, along with fresh parsley...great with thin chicken cutlets too....
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 7, 2007
Hands down...this dish was phenomenal! Even my two picky kids ate it and came back for seconds. The only difference was that I had veal scallopini cutlets on hand, so I cooked them about 2 minutes per side. Then I took them out, put the mushrooms in the pan first, then laid the scallopinis on top while putting the heat on low. I simmered the mushrooms for about 7 minutes, then about 4 additional minutes after the marsala was added. Thanks for a terrific keeper recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Mar. 7, 2007
Followed the recipe exactly as published. It was absolutley delicious. The flavor was great, the veal was tender. I used baby bella mushrooms and "McCormick's Season All" Seasoned Salt. I will absolutely be making this again and would not hesitate to serve it to company. Thanks for the delicious recipe!
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Cooking Level: Expert

Living In: Longmeadow, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Feb. 26, 2007
My family enjoyed this - although my husband is not big on "breaded" or "battered" meats. The kids really enjoyed it and I will make it again.
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Cooking Level: Intermediate

Living In: Doylestown, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Jan. 25, 2007
This recipe was very easy to make. It was ready in less than an hour and my husband said he would eat it again. Thanks Christine!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Jan. 20, 2007
Thought the sauce was a little bland. Maybe some garlic/parsley/cream to jazz it up. Very good but I'm sure there's something missing.
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Cooking Level: Intermediate

Home Town: Bayside, New York, USA
Living In: Whitestone, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jan. 23, 2006
I forgot to buy mushrooms and didn't pound the meat - but had about 5 thin veal schnitzel-type steaks and the meal was superb and extremely simple. I would use this for a dinner party.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Dec. 12, 2005
Easy and delicious! Works with chicken too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Sep. 12, 2005
Great recipe for a classic version of Veal Marsala
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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