*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 original 4 cups of liquid. This left 1 cup of suace which was perfect to cover the veal and the pasta I made to go with it. It was a thin sauce but it was thicker than the broth was originally and I made sure it had cooled enough so the butter thickened it and didn't get greasy.
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. I reduced to about a cup and still wish I had had more! Will probably reduce to 1 1/2 cups next time. Also I was thinking about omiting the butter at the end but ended up leaving it. Definitely a good idea because finishing the sauce with the butter is the perfect touch! 5 stars!
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 to one cup. My family likes a lot of gravy/sauce so I did not reduce the liquid however I did thicken it with flour which enabled it to stay on the pasta. I rated this with 5 STARS although it Rated a 10 at our dinner table. Thanks Nan for sharing.
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 take much longer than 30 min. to reduce 2 cups of chicken stock 1 cup of beef stock and 1 cup of marsala. I omitted 1 cup of stock and it still took over 30 min. to reduce it to a suitable thickness. The recipe calls for way too much flour for dredging the veal but fortunately you will need to add some of it to your scrapings in your pan in order to thicken this much liquid. Of course one could just reduce the sauce longer but the problem is that the veal is sitting in the oven the whole time and will be shockingly overdone by then. I would avoid reducing or omitting the butter from the sauce as this creats a great velvety texture.
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 are big Marsala fans. I didn't let it cook down as far as 1/4 cup either. Wanted lots of sauce!! Pounded the pork down to thin pieces also!!!
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 some. I agree with other raters about the reduction. After 30 minutes it didn't look like it was going to thicken or reduce a whole lot so I added a little flour reduced to about 1 to 1 1/2 cups and I needed that much as we love sauce. Thank you for the recipe my first time making marsala and I will make this a regular part of my meals now.
Wonderful recipe in every way. I included turkey breast slices along with the veal because my husband doesn't eat beef. Served it with angel hair pasta (dressed with a small amount butter a little extra virgin olive oil a touch of garlic and a few shavings of parmesan cheese.) Three of us polished off 6 servings! I added a little more garlic and forgot the finishing butter but no matter--we're going to have this often (when we're not counting calories!)
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