Veal in Marsala Wine

    Veal in Marsala Wine


    102 people made this

    Thin and tender veal cutlets, dusted in flour then browned to perfection. Simmered with mushrooms and Marsala wine until it melts in your mouth. Enjoy.

    Serves: 6 

    • 1kg veal cutlets
    • 1/4 cup (30g) plain flour
    • 1/2 teaspoon all purpose seasoning
    • 130g butter
    • 2 tablespoons olive oil
    • 380g fresh mushrooms, quartered
    • 1/4 cup Marsala wine

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Place meat on a solid, level surface or between sheets of baking paper. Pound thinly with a mallet or moistened cleaver.
    2. In shallow dish, combine flour and seasoning. Dust cutlets in flour mixture then let rest 15 minutes on wire rack.
    3. In a large frying pan over medium-high heat, melt butter with oil. Cook floured cutlets on both sides until brown. Introduce mushrooms, reduce heat to low, cover and cook 10 minutes.
    4. Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Serve immediately.

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