Recipe by Bobbi
"Breaded veal cutlets with a Marsala mushroom sauce - delicious!"
Watch video tips and tricks
1 1/2 pounds
thin veal cutlets
all-purpose flour for coating
crimini mushrooms, sliced
1 (10 ounce) can
artichoke hearts, drained and sliced
salt and pepper to taste
Substituted beef broth for veal stock - delicious
I suggest you use frozen artichoke hearts instead of canned. And salt and pepper to flavor. It was very quick and easy and a nice change for something special for dinner.
This is an delicious, elegant entree. I sauted the veal in butter and olive oil and used chicken stock instead of veal. It was fabulous-and ever so easy!
I used chicken and chicken stock instead. It was great! My whole family loved it. It was something different from the saem old week night dinners!
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!
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.
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!
This is absolutely the best recipe I have ever done. With some smash potatoes and bread, it is excellent. I can't believe it. LOVE IT!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 94
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
What's cooking in Gilbertsville, Pa.? Patti's decadent veal dish.
This recipe will make a liver lover out of even the pickiest eater.
See how to make a 5-star beef stroganoff recipe.