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Veal Marsala


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  • 8 veal cutlets
  • Salt and pepper
  • 2 to 3 TBL. unsalted butter
  • 2 to 4 TBL. olive oil
  • 1 large shallot
  • 2 t0 4 garlic cloves
  • 2 oz. assorted mushrooms, sliced
  • 1/2 cup sweet Marsala
  • 3/4 cup chicken broth
  • 1 rosemary sprig



Step 1

Sprinkle the veal with salt and pepper.
Melt 1 TBL of butter and 1 TBL of oil in pan. Flour veal cutlet and brown. Transfer to plate. Add another TBl of butter and oil to skillet. Add the shallot and garlic. Saute until fragrant about 30 sec. Add the mushrooms and saute until tender and the juices evaporate. Season with salt. Add the Marsala Simmer until it reduces by half. Add the broth and rosemary leaves. Simmer until reduced by half about 4 min. Return the veal to the skillet. Pour in all of the pan juices and cook until heated through. Stir the remaining 1 TBL. butter into the sauce. Season the sauce with salt and pepper to taste

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