On Line Cookbook

Veal Marsala

Recipe Information


  • 2 cans slices mushrooms, drained
  • 8 pieces of veal cutlet, pounded thin
  • olive oil
  • 1 stick butter, melted
  • flour (added to roux consistency)
  • 1 14 oz (392 grm). can chicken broth
  • 1/2 cup (125 ml) or more Marsala wine
  • a few drops Gravy Master
  • cooked egg noodles or pasta
  • In an electric skillet or large fry pan, heat about 1/4 cup (60 ml) olive oil.
  • Dredge veal in flour, and fry about 2 minutes on each side.
  • Remove veal to plate, drain oil from pan.
  • In same skillet, add mushrooms, chicken broth, a few drops of gravy master.
  • Melt butter and blend in flour to paste consistency, stir into skillet mixture.
  • Put veal back into skillet, stir to cover, and simmer about 1 hour.
  • Add Marsala wine, simmer another 1/2 hour.
  • Serve with egg noodles or your choice of pasta.
This recipe was for chicken but it can be used with veal also. I usually double the recipe as far as the sauce goes so that it has a lot, to put on top of noodles or pasta. Hope you enjoy.