A quick and easy dish with a different take on veal Marsala.

Ryan
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 325 degrees F (165 degrees C).

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  • Place flour in a shallow dish. Gently press veal into flour, shaking off excess.

  • Heat olive oil and butter in a large skillet over medium heat; pan-fry veal in batches until just browned, 3 to 5 minutes on each side. Transfer veal to a large baking dish. Pour tomatoes and Marsala wine over veal and sprinkle with Parmesan cheese, basil, and garlic.

  • Bake in preheated oven until veal is no longer pink in the center, about 30 minutes.

Nutrition Facts

504 calories; 22.8 g total fat; 135 mg cholesterol; 225 mg sodium. 27.4 g carbohydrates; 29.8 g protein; Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/23/2012
This was a great base recipe to go from. I sprinkled my veal with italian bread crumbs and browned it in olive oil. Then added 1 1/4 cups of marsala wine and a can of diced tomatoes with basil garlic and oregano. Let that cook on med-low then added fresh baby spinach. Let simmer to just wilt the spinach and dish out to plate. Top with sliced provolone cheese. Let stand for 2 minutes to allow cheese to soften and slightly melt...serve!! Read More
(32)

Most helpful critical review

Rating: 2 stars
12/17/2012
This was very expensive and lacking in flavour!! I was most disappointed in this recipe. I had cooked it for a special occasion i.e. my son's birthday and his wife's 40th birthday. Nobody liked it. Read More
(14)
13 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/23/2012
This was a great base recipe to go from. I sprinkled my veal with italian bread crumbs and browned it in olive oil. Then added 1 1/4 cups of marsala wine and a can of diced tomatoes with basil garlic and oregano. Let that cook on med-low then added fresh baby spinach. Let simmer to just wilt the spinach and dish out to plate. Top with sliced provolone cheese. Let stand for 2 minutes to allow cheese to soften and slightly melt...serve!! Read More
(32)
Rating: 5 stars
10/23/2012
This was a great base recipe to go from. I sprinkled my veal with italian bread crumbs and browned it in olive oil. Then added 1 1/4 cups of marsala wine and a can of diced tomatoes with basil garlic and oregano. Let that cook on med-low then added fresh baby spinach. Let simmer to just wilt the spinach and dish out to plate. Top with sliced provolone cheese. Let stand for 2 minutes to allow cheese to soften and slightly melt...serve!! Read More
(32)
Rating: 2 stars
12/17/2012
This was very expensive and lacking in flavour!! I was most disappointed in this recipe. I had cooked it for a special occasion i.e. my son's birthday and his wife's 40th birthday. Nobody liked it. Read More
(14)
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Rating: 4 stars
03/30/2013
I modified it for 2 servings (4oz each) using scallopini and not cutlets. Sauteed the veal under 30 secs per side and put it in a small roasting pan. Deglazed the skillet with marsala while tossing in the tomato basil and garlic for less than a minute. Poured that over the veal and added the parmesan. Under the broiler for 2 minutes and done. Read More
(12)
Rating: 4 stars
03/24/2013
I've made this 3 times now the first as written which was edible but not IMO the best showcase for the veal. The second time I used pork cutlets because veal is too expensive to use in an experiment. It worked well with my changes so I made it again with veal. I season my flour with white pepper rubbed sage and garlic powder. I switched to dry white wine and cut it back to 1/4 cup so the veal doesn't stew in the oven and honestly I think it would be just as good without it. Ryan your instincts were good and I hope you aren't offended by my changes. Read More
(4)
Rating: 5 stars
01/07/2014
We thought this was very good! For the coating I used a brown rice breading in place of the flour for my husband's gluten intolerance. It gave a good flavor. Then instead of veal we used pork which was already specially cut just for scallopini from the store where we buy our meat. I know we will make this again. Read More
(3)
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Rating: 5 stars
09/14/2014
I put cooked veal in baking dish and de-glazed pan with wine then added tomatoes and reduced a little. Brought out the flavors very delicious! Served over angel hair pasta. Read More
(2)
Rating: 5 stars
04/21/2014
Delicious and quite simple to make. Read More
(1)
Rating: 4 stars
05/30/2016
No changes were made. It was good as is. We will eat it again. Read More
Rating: 5 stars
11/20/2016
Loved it. Very easy to prepare and enjoy. Read More