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Veal Marsala Recipe

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This recipe for Veal Marsala is from Passing on Treasured Recipes - The Best from the Past and the Present, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup all-purpose flour
1/2 tsp. dried marjoram, crushed
1/8 tsp. salt
1/8 tsp. black pepper
4 veal cutlets, abt. 3 oz. each
2 cups sliced fresh mushrooms
1/4 cup sliced green onion (2)
3 tbsp. unsalted butter
1/2 cup low salt chicken broth
1/2 cup sweet Marsala or sweet sherry
Hot cooked pasta, such as capellini or linguine (optional) or white rice
Directions:
Directions:
In a large skillet cook mushrooms and green onion in 1 tablespoon of the butter over medium-high heat until tender; remove from skillet. In the same skillet cook the veal in the 2 tablespoons hot butter for 2 to 3 minutes or until light brown, turning once halfway through cooking time. If necessary, cook half of the veal at a time.

Remove skillet from heat. Return mushrooms and green onion to skillet. Carefully add broth and Marsala to skillet. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 2 minutes more, stirring occasionally. Season sauce to taste with additional salt and pepper. Transfer veal to a serving platter. Spoon mushroom mixture over the veal. If desired, serve over pasta or rice.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is basically the same recipe as the Chiclen Marsala. Make sure you are using sweet Marsala and not dry.

 

 

 

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