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Classic Veal Marsala

Rated as 4.36 out of 5 Stars

"I've spent extensive time eating my way through Italy. This recipe is modified from a restaurant in Bagnione, Italy. I've substituted a combination of low-salt beef and chicken broth in place of veal stock. Pork medallions, pounded out, are also commonly substituted."
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Ingredients

35 m servings 491 cals
Original recipe yields 4 servings

Directions

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  1. Preheat the oven to 250 degrees F (120 degrees C).
  2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Lightly coat the veal medallions in flour, and season with salt and pepper. Cook in the heated skillet about 5 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove from the skillet, place in a baking dish covered with foil, and keep warm in the preheated oven until ready to serve.
  3. Heat the remaining olive oil in the skillet over medium low heat, and saute the shallot and mushrooms, scraping up any browned bits, until shallots are tender. Increase heat to medium high, and stir in the Marsala and garlic. Cook and stir until thickened. Mix the chicken broth and beef broth into the skillet, and continue to cook and stir until reduced to about 1/4 cup. Remove from heat, and whisk in the butter until melted. Serve over the veal.

Nutrition Facts


Per Serving: 491 calories; 18.3 g fat; 43.9 g carbohydrates; 23.6 g protein; 73 mg cholesterol; 314 mg sodium. Full nutrition

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Reviews

Read all reviews 49
  1. 59 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

THis was a great recipe, and pretty easy. I read it wrong (and after reading the reviews, i think that was a good thing. I didn't reduce it down to 1/4 cup, I reduced it to 1/4 of it's origina...

Most helpful critical review

You cannot expect to reduce 3 cups of broth and a cup of wine to 1/4 cup unless you have 1 hr to cook. Add Marsala and stir in juices from the veal, heavy cream and butter. Forget the broth!

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THis was a great recipe, and pretty easy. I read it wrong (and after reading the reviews, i think that was a good thing. I didn't reduce it down to 1/4 cup, I reduced it to 1/4 of it's origina...

This is outstanding dish. My wife thinks I'm culinary expert after this one. It did take longer than expected for liquid to reduce. I will cut down amount of broth next time.

You cannot expect to reduce 3 cups of broth and a cup of wine to 1/4 cup unless you have 1 hr to cook. Add Marsala and stir in juices from the veal, heavy cream and butter. Forget the broth!

Loved this recipe! Probably the best Marsala I've ever made. I will be trying it again soon with chicken. Definitely do NOT reduce the sauce down to 1/4 cup, though. It's just not enough sauce. ...

This recipe was tremendous. I have tried many Marsala recipes, but this is by far the only one I have ever made that is “Second To None”. The only change I made was to reduce the chicken broth t...

Although the basic ingredients in this recipe are great, following the instructions and amounts exactly would yield an undesirable result. I agree with another reviewer, who felt that it would ...

Excellent!!! We substitute pork tenderloin for veal on Veal Scallopini so I tried the same in this. Worked perfect !! I actually like the pork a lot better than veal. Will make this often as we ...

The flavor was delicious and my husband and I loved it. I served it over egg noodles. I made the mistake of NOT using low sodium broth, and it was too salty, so the noodles toned that down som...

Excellent recipe. I was not able to find veal so I used 1 1/2 pounds of chicken breast pieces and it turned out great! The Marsala gave a rich flavor and mushroom sauce was superb. I added co...