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

Ryan
prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
2
Max Servings:
2
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Ingredients

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

503.93 calories; 29.83 g protein; 27.37 g carbohydrates; 22.85 g fat; 135.49 mg cholesterol; 225.31 mg sodium.Full Nutrition


Reviews (13)

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Most helpful positive review

Anonymous
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!!
(32)

Most helpful critical review

Maria Benham
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.
(13)
13 Ratings
  • 5 Rating Star 7
  • 4 Rating Star 5
  • 2 Rating Star 1
Anonymous
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!!
(32)
Maria Benham
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.
(13)
junkman3353
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.
(11)
BigShotsMom
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.
(4)
DLA
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.
(3)
ARF
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.
(2)
Anonymous
04/21/2014
Delicious and quite simple to make.
(1)
Patty
05/30/2016
No changes were made. It was good as is. We will eat it again.
CaptMicha
05/27/2015
Quick and easy yet delicious dish. I added garlic and onion powder and salt and pepper to the flour before dredging the veal. I also deglazed the pan with the marsala and tomatoes before pouring it over the veal in the oven safe pan. The veal came out very tender and flavorful. Mellow flavor not too spicy. I served it over a bed of spaghetti in a pink vodka sauce.