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Veal marsala recipe

veal marsala recipePrep time: 10 minutes
Cooking time: 10 minutes
Serves 4


  • 4 pieces (500 g) veal schnitzel
  • plain flour, for dusting
  • 45 g butter
  • 1 tablespoon oil
  • ⅔ cup (185 ml) dry Marsala
  • 3 teaspoons cream
  • 30 g butter, chopped, extra

Cooking Method:

  1. Using a meat mallet or the hell of your hand, flatten the schnitzel pieces to 5 mm thick. Season the flour well and dust the veal to coat, shaking of any excess. Heat the butter and oil in a large frying pan and cook the veal over medium-high heat for 1-2 minutes on each side, or until almost cooked through. Remove and keep warm.
  2. Add the Marsala to the pan and bring to the boil, scraping the base of the pan to loosen any sediment. Reduce the heat and simmer for 1-2 minutes, or until slightly reduced. Add the cream and simmer for 2 minutes more, then whisk in the extra butter until the sauce thickens slightly. Return the veal to the pan and simmer for 1 minute, or until the meat is warmed through. serve immediately. This Recipes taste Delicious with a creamy garlic mash and a tossed green salad.

Nutrition per serve:
Fat 24.5 g
Protein 28 g
Carbohydrate 8 g
Dietary Fiber 0 g
Cholesterol 154.5 mg; 1690 kJ (405 Cal)

Purchase veal that is very pale in color and free of sinew. The pale color indicates young, tender meat, and sinew will make the meat tough.

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