Veal with Marsala Sauce

    30 min

    A simple, yet delicious dinner. Veal escalopes are pan-fried, then simmered in a mushroom and artichoke Marsala sauce. Enjoy with rice or mashed potatoes, if desired.

    62 people made this

    Serves: 6 

    • 675g thin veal escalopes
    • 4 tablespoons plain flour for coating
    • 50g butter
    • 1 tablespoon finely chopped garlic
    • 1 tablespoon finely chopped shallot
    • 225g crimini mushrooms, sliced
    • 125ml Marsala wine
    • 125ml veal or beef stock
    • 3/4 (400g) tin artichoke hearts, drained and sliced
    • salt and pepper to taste

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

    1. Lightly flour veal escalopes and shake off the excess. Melt butter in a large frying pan over medium-high heat. Place escalopes in pan and cook 1 to 2 minutes per side, until browned and nearly cooked through. Remove veal from pan and set aside.
    2. Saute garlic and shallots in frying pan until shallots 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 and cook until heated through. Season with salt and pepper. To serve, arrange the veal on plates and spoon the sauce over.

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    Reviews in English (59)


    Substituted beef broth for veal stock - delicious  -  06 Mar 2002  (Review from Allrecipes US | Canada)


    This is an delicious, elegant entree. I sauted the veal in butter and olive oil and used chicken stock instead of veal. It was fabulous-and ever so easy!  -  04 Oct 2001  (Review from Allrecipes US | Canada)


    I used chicken and chicken stock instead. It was great! My whole family loved it. It was something different from the saem old week night dinners!  -  08 Jun 2001  (Review from Allrecipes US | Canada)