This recipe calls for mushrooms and Marsala wine. Stir in a few tablespoons of cream before serving, if desired. This dish may be made 24 hours ahead. To reheat, cover with foil and bake in a 350 degree oven for 30 minutes. Garnish with cherry tomatoes and parsley.

Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
20 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place meat on a solid, level surface, or between sheets of waxed paper, and pound thinly with a mallet or moistened cleaver, using a glancing motion.

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  • In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack.

  • In a large skillet over medium-high heat, melt butter with oil. Cook floured cutlets on both sides until brown. Introduce mushrooms, reduce heat to low, cover and cook 10 minutes.

  • Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Serve immediately.

Nutrition Facts

360 calories; protein 20.6g 41% DV; carbohydrates 14.3g 5% DV; fat 24.3g 37% DV; cholesterol 115.4mg 39% DV; sodium 489.6mg 20% DV. Full Nutrition

Reviews (91)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/27/2010
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. Read More
(126)

Most helpful critical review

Rating: 3 stars
09/27/2010
Good, but needs a little help. My suggestion which works well for us: I brown the floured cutlets first in EVOO, remove them from the pan. Add 1/2 of the butter, a couple of minced garlic cloves and fresh groud pepper along with the mushrooms to the pan and brown it all. Then add the wine and remaining butter, reduce it and put the cutlets back in to simmer until tender. I also substitute thin sliced pork cutlets to keep the cost down. Read More
(40)
125 Ratings
  • 5 star values: 76
  • 4 star values: 25
  • 3 star values: 22
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
10/27/2010
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. Read More
(126)
Rating: 4 stars
01/23/2003
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... Read More
(50)
Rating: 5 stars
09/23/2007
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! Read More
(48)
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Rating: 3 stars
09/27/2010
Good, but needs a little help. My suggestion which works well for us: I brown the floured cutlets first in EVOO, remove them from the pan. Add 1/2 of the butter, a couple of minced garlic cloves and fresh groud pepper along with the mushrooms to the pan and brown it all. Then add the wine and remaining butter, reduce it and put the cutlets back in to simmer until tender. I also substitute thin sliced pork cutlets to keep the cost down. Read More
(40)
Rating: 5 stars
11/23/2011
Reading over just a sampling of the reviews I was left with a few thoughts: first the meat will not be dry unless you overcook it. Veal is a lean and tender meat that requires a very brief cooking time even if you use veal chops as I did. Marsala a fortified wine comes in two forms sweet and dry. While either is acceptable in this dish I prefer the dry as I don t care for the added sweetness especially as the wine cooks down. (Whichever you choose just be sure to use real Marsala not the cooking variety found in the grocery aisle.) Additional spices herbs or garlic are not necessary in this dish and would only distract from its pure and simple flavors. Seasoning the meat with salt and pepper and cooking just until done is key and requires careful attention. Because this was just for the two of us I didn t care to make a special trip to the store for the small amount of mushrooms I needed (leaving town AGAIN this time to Minneapolis for Thanksgiving dinner our son is preparing!) so I rehydrated some dried porcini mushrooms. I used some of the soaking liquid in the sauce which along with the addition of the optional heavy cream resulted in a rich luxurious and highly flavored sauce without overshadowing the delicate flavor of the veal. (Note: unfortunately veal is very expensive both pork and chicken however are fine and more affordably priced substitutes) Read More
(33)
Rating: 5 stars
10/07/2009
I thought this was wonderful and very quick to make after work. I already had thin veal cutlets so I had to fool around with the recipe so the veal would not overcook. I used canned mushrooms since that was all I had. I seasoned the flour with adobe seasoning and then floured the veal. Cooked the veal in the butter and oil for about 2 minutes each side - removed veal. Quickly heated up the mushroom in remaining oil and butter then added lots of marsala. Added the veal back into pan and cooked for 5 minutes more covered. Removed veal (kept warm) and took another submitters advice and added some heavy cream to the sauce and heated until thickened. My gosh that is good stuff. I served it with Parmasean Pasta (right from the box!) and spooning that sauce over the already rich Pasta and the veal was sinful. Thanks submitter. Read More
(23)
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Rating: 5 stars
10/04/2003
this recipe was incredible. My husband loved it. Read More
(16)
Rating: 5 stars
04/07/2007
Hands down...this dish was phenomenal! Even my two picky kids ate it and came back for seconds. The only difference was that I had veal scallopini cutlets on hand so I cooked them about 2 minutes per side. Then I took them out put the mushrooms in the pan first then laid the scallopinis on top while putting the heat on low. I simmered the mushrooms for about 7 minutes then about 4 additional minutes after the marsala was added. Thanks for a terrific keeper recipe! Read More
(12)
Rating: 5 stars
05/27/2003
Wonderful!!! Thanks Christine Read More
(8)