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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Veal Marsala Recipe

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This recipe for Veal Marsala is from Family Cookbook, 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 - 1.5 lb veal cutlets (substitute chicken if desired)
9 Tbsp. butter
3 cups sliced mushrooms
1 1/2 cups water
3/4 cup dry Marsala
3 tsp. (cubes) instant chicken bouillon granules
Directions:
Directions:
Cut veal into 4 pieces (or so). With a meat mallet, pound each to 1/8 inch thickness. If desired, sprinkle with salt and pepper.

In a large skillet melt 2 tbs of the butter. Cook half of the veal over medium-high heat for 1 to 2 minutes on each side or till done. Remove from skillet; keep warm. Repeat with remaining veal and another 2 tablespoons of butter.

Cook mushrooms in remaining butter till tender. Stir in water, Marsala, and bouillon granules. Bring to boiling. Boil rapidly for 3 to 4 minutes. Pour over veal. Serve with Angel Hair (or your choice of pasta).
Personal Notes:
Personal Notes:
Dad loves to make this for Mom on a nice Saturday night.
Make 1 1/2 times the sauce. Can be thickened if desired with a flour and milk mixture.

 

 

 

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