Veal Escalopes in Marsala Sauce

    45 min

    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.

    120 people made this

    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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    Reviews in English (85)


    I have been making this recipe for years and realized I should write a review. I use it with veal or chicken and pretty much follow the recipe. It is absolutely one of my most favorite recipes. I do, however, use 1/2 cup of marsala wine. I also remove the chicken/veal from the pan once browned. I then introduce the mushrooms, let them cook down and add the marsala wine. Once the wine comes to a boil, I put the chicken/veal back in the pan, spoon the mushrooms and wine over the meat, cover and simmer so that everything combines.  -  25 Oct 2010  (Review from Allrecipes US | Canada)


    I thought the sauce was absolutely fabulous. Can't go wrong with wine and cream sauce. I think I selected the wrong cut of veal. Please give input on the selection of veal. I selected creamed spinach to accompany the dinner as well as a seasoned butter rice. Boyfriend loved it. I have tried several of "Christines" dishes and she is a great resource. Signing off Lori...  -  12 Feb 2002  (Review from Allrecipes US | Canada)


    This is a staple recipe in my house. I make it for my husband and I, as much as I make it for dinner guests. It's easy to make and delicious! I usually add a few spices to the flouring, ie. pepper, garlic, etc., but other than that, I follow the recipe. Bon apetit!  -  23 Sep 2007  (Review from Allrecipes US | Canada)