Terri's Veal Marsala Recipe - Allrecipes.com
Terri's Veal Marsala Recipe
  • READY IN 25 mins

Terri's Veal Marsala

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    20 mins
  • READY IN

    25 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 26, 2003

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 also doubled all the ingredients (except veal) and added mushrooms in step 3. Before adding the remaining chicken stock (I used chicken broth) I mixed 2tsp of cornstarch w/ the broth. This Recipe is definitely a keeper Thanks Terri!!

 
Most Helpful Critical Review
Aug 10, 2006

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

 

37 Ratings

Feb 09, 2005

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

 
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.

 
Feb 20, 2005

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!

 
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!

 
Jan 12, 2004

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!

 
Feb 26, 2005

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 idea of the dish was able to shine through despite this. One thing I would change for next time would be to use reduced salt chicken broth instead of the bouillon, as I found it quite salty. I must reiterate that this is really good though. Hell, my mom's making tomorrow night she liked it so much! Thank you Terri Lyons.

 

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Nutrition

  • Calories
  • 495 kcal
  • 25%
  • Carbohydrates
  • 22.2 g
  • 7%
  • Cholesterol
  • 144 mg
  • 48%
  • Fat
  • 29.5 g
  • 45%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 25.9 g
  • 52%
  • Sodium
  • 244 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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