Veal escalopes with Marsala sauce

    20 min

    Tender pieces of veal are coated in flour, lightly fried and served with a rich, smooth wine sauce.

    47 people made this

    Serves: 4 

    • 650g veal escalopes
    • salt and pepper to taste
    • 100g plain flour, for coating
    • 2 tablespoons butter
    • 3 tablespoons olive oil
    • 120ml dry Marsala wine
    • 120ml chicken stock, divided
    • 2 tablespoons butter, softened

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Season veal with salt and pepper to taste; dredge in flour to coat. Shake off excess flour. Melt butter and olive oil over medium heat in a large frying pan. When foam subsides, add veal 3 to 4 pieces at a time and cook for 2 to 3 minutes each side, until browned. Transfer meat to a plate.
    2. Pour most of the fat off from the frying pan; add wine and 60ml of the stock and bring to the boil over high heat for 1 or 2 minutes, scraping the bottom and sides of the frying pan.
    3. Return meat to frying pan; 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 stock to frying pan and bring to a boil, scraping bottom and sides of frying pan. When sauce has reduced 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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    Reviews in English (36)


    This recipe was scrumptious. I dipped the veal in egg before coating with flour mixture with a small amount of seasoned bread crumbs (just enough to give the veal more texture when cooking) I also doubled all the ingredients (except veal) and added mushrooms in step 3. Before adding the remaining chicken stock (I used chicken broth) I mixed 2tsp of cornstarch w/ the broth. This Recipe is definitely a keeper Thanks Terri!!  -  19 Oct 2002  (Review from Allrecipes US | Canada)


    I was so tempted to rate this significantly lower than four stars, for the sheer reason that if you were to cook veal scallopine as long as this recipe tells you to you'd totally ruin this dish. Totally. Saute the veal 2-3 minutes a side and leave it at that. Lean, tender veal needs very little cooking time. Having said that, if you don't overcook this, it's out of this world, (5-star) awesome delicious. Chicken breasts, turkey cutlets or lean pork, pounded thin, would be fine substitutes for expensive veal scallopine. Best served with a lightly seasoned pasta (garlic and olive oil). For something a little different, however, I served this with "Linguine with Marinated Tomato and Basil," also from this site.  -  26 Feb 2012  (Review from Allrecipes US | Canada)


    Very Good,even my 7yr old liked it. I did increase the chicken broth to 3/4C & added a jar of mushrooms.  -  09 Feb 2005  (Review from Allrecipes US | Canada)