Breaded veal cutlets with a Marsala mushroom sauce - delicious!

Bobbi

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
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
  • Lightly flour veal cutlets, and shake off the excess. Melt butter in a large skillet over medium-high heat. Place cutlets in pan, and cook 1 to 2 minutes per side, until browned and nearly cooked through. Remove veal from pan, and set aside.

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  • Saute garlic and shallots in skillet 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.

  • 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.

Nutrition Facts

261 calories; protein 18g; carbohydrates 19g; fat 10.5g; cholesterol 70.8mg; sodium 577.8mg. Full Nutrition
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Reviews (64)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/02/2003
Substituted beef broth for veal stock - delicious Read More
(31)

Most helpful critical review

Rating: 3 stars
09/13/2003
I suggest you use frozen artichoke hearts instead of canned. And salt and pepper to flavor. It was very quick and easy and a nice change for something special for dinner. Read More
(17)
77 Ratings
  • 5 star values: 49
  • 4 star values: 19
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
03/02/2003
Substituted beef broth for veal stock - delicious Read More
(31)
Rating: 5 stars
09/13/2003
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! Read More
(22)
Rating: 5 stars
09/13/2003
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! Read More
(19)
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Rating: 3 stars
09/13/2003
I suggest you use frozen artichoke hearts instead of canned. And salt and pepper to flavor. It was very quick and easy and a nice change for something special for dinner. Read More
(17)
Rating: 5 stars
02/16/2007
The best part of the dish is that it smelled so good while it was cooking and we were not disappointed when we sat down to eat. I wanted to serve it over pasta so I made a few minor adjustments. At the time I added the artichokes (I strongly recommend the marinated ones in the jar because they add so much flavor) I also added a can of diced tomatos. I let that simmer for about 10 minutes while the pasta was cooking. Then I buried the veal back into the sauce and simmered it for another 10 minutes. The veal was so tender. Perfect topped of with locatelli and hot peppers! Read More
(15)
Rating: 5 stars
09/13/2003
Just delicious!! My husband and I thoroughly enjoyed this served over wild rice. Served steamed broccoli with lemon on the side. Will certainly make again. Read More
(14)
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Rating: 4 stars
07/05/2004
This meal was very tasty. I also substituted chicken stock for veal stock and I agree that the liquid gets soaked up quicker than the recipe states - so I suggest adding stock/marsala. I thought the mushroom/artichoke combination was unique and complemented each other. Oh -- and please use the flour as the recipe states. If you seriously cut out the flour in order to cut carbs I don't understand you. That's preposterous! Read More
(13)
Rating: 5 stars
06/13/2005
Yea I subbed also...red wine & water & boullion cube. This recipe reduced wonderfully & made an excellent sauce over the BREADED veal (that's right carb-freaks!)and side of ORZO Pilaf. Used 1/2 butter 1/2 grapeseed oil. Just depends on what flavor you are going for and what you have on hand. very easy to sub ingredients. I'm sure the Marsala is excellent also. I highly reccommend this recipe. Read More
(13)
Rating: 5 stars
05/27/2004
This is absolutely the best recipe I have ever done. With some smash potatoes and bread it is excellent. I can't believe it. LOVE IT! Read More
(12)
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