Veal Schnitzel with Marsala Sauce

Veal Schnitzel with Marsala Sauce


57 people made this

This veal schnitzel is crumbed and fried, then smothered in a marsala sauce with artichoke hearts, mushrooms, eschalots and garlic. Serve with your favourite potatoes.


Serves: 6 

  • 700g thin veal cutlets
  • 1/4 cup (30g) plain flour, for coating
  • 45g butter
  • 1 tablespoon minced garlic
  • 1 tablespoon eschalots, minced
  • 230g brown mushrooms, sliced
  • 1/2 cup (125ml) marsala wine
  • 1/2 cup (125ml) veal stock
  • 280g tinned artichoke hearts, drained and sliced
  • salt and pepper, to taste

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Lightly flour veal cutlets and shake off the excess. Melt butter in a large frying pan over medium-high heat. Place cutlets in pan then cook 1 to 2 minutes per side until browned and nearly cooked through. Remove veal from pan and set aside.
  2. Saute garlic and eschalots in frying pan until eschalots are tender. Stir in mushrooms and continue to cook until mushrooms begin to sweat. Pour in the wine; cook 2 to 3 minutes more, stirring with a spoon to scrape the bottom of the pan. Pour in stock and simmer 5 to 10 minutes or until liquid begins to reduce.
  3. Return veal to pan with artichokes then cook until heated through. Season with salt and pepper. To serve, arrange the veal on plates and spoon the sauce over.


If you do not have marsala wine, you can uses sherry.

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