Veal Escalopes in Marsala Sauce

    Veal Escalopes in Marsala Sauce


    103 people made this

    About this recipe: A simple, yet incredibly delicious dish that's quick and easy to make. Add a splash of cream to the Marsala sauce, if desired. Serve with mashed potatoes, rice or pasta.

    Serves: 6 

    • 900g veal escalopes
    • 4 tablespoons plain flour
    • 1/2 teaspoon seasoning salt
    • 110g butter
    • 2 tablespoons olive oil
    • 350g fresh mushrooms, quartered
    • 4 tablespoons Marsala wine

    Prep:10min  ›  Cook:20min  ›  Extra time:15min marinating  ›  Ready in:45min 

    1. Place meat on a solid, level surface or between sheets of greaseproof paper and pound thinly with a mallet or moistened cleaver.
    2. In shallow dish, combine flour and seasoning salt. Dredge escalopes in flour mixture and let rest 15 minutes on wire rack.
    3. In a large frying pan over medium-high heat, melt butter with oil. Cook floured escalopes 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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