Easy Veal Marsala

Easy Veal Marsala


38 people made this

This dinner is best made with a dry marsala wine so it is not too sweet. Can also be made ahead of time and reheated in the sauce.


Serves: 4 

  • 700g veal schnitzel, pounded to 5mm thickness
  • salt and pepper to taste
  • 3/4 cup (90g) plain flour for coating
  • 2 tablespoons butter
  • 3 tablespoons olive oil
  • 1/2 cup dry Marsala wine
  • 1/2 cup chicken stock, divided
  • 2 tablespoons butter, softened

Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

  1. Season veal with salt and pepper to taste; coat with flour. Shake off excess flour. Melt 2 tablespoons butter and olive oil over medium heat in a large frypan. 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 frypan; 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 frypan.
  3. Return meat to frypan; 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 frypan and bring to a boil, scraping bottom and sides of frypan. 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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