Terri's Veal Marsala

Terri's Veal Marsala

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"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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25 m servings 495 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 495 kcal
  • 25%
  • Fat:
  • 29.5 g
  • 45%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Season veal with salt and pepper to taste; dredge in flour to coat. Shake off excess flour. Melt 2 tablespoons butter and olive oil over medium heat in a large skillet. When foam subsides, add veal 3 to 4 pieces at a time and saute for 2 to 3 minutes each side, until browned. Transfer meat to a plate.
  2. Pour most of the fat off from the skillet; add wine and 1/4 cup of the stock and bring to a boil over high heat for 1 or 2 minutes, scraping the bottom and sides of the skillet.
  3. Return meat to skillet; cover, reduce heat to low, and simmer for 10 to 15 minutes, basting meat with pan juices occasionally. Transfer meat to a platter.
  4. Add remaining 1/4 cup stock to skillet and bring to a boil, scraping bottom and sides of skillet. When sauce has reduces to a thick, syrupy consistency, remove from heat and season with salt and pepper to taste. Stir in 2 tablespoons softened butter and pour sauce over meat.


  1. 37 Ratings

Most helpful positive review

This recipe was scrumptious. I dipped the veal in egg before coating with flour mixture with a small amount of seasoned bread crumbs (just enough to give the veal more texture when cooking) I a...

Most helpful critical review

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

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Least positive

This recipe was scrumptious. I dipped the veal in egg before coating with flour mixture with a small amount of seasoned bread crumbs (just enough to give the veal more texture when cooking) I a...

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....

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

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!

Awesome recipe! Even my husband, who is not a big fan of veal, absolutely loved it! It was quick, easy and delicious!

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!

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...

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...

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 vea...

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