This classic Italian veal recipe calls for veal scaloppine, a superthin veal cutlet. Here, it's dredged in flour then sautéed. Serve over egg noodles or a blend of white and wild rice.
1 pound veal scaloppine
1/4 cup all-purpose flour, divided
2/3 cup beef consommé
1 tablespoon butter
1/2 cup dry marsala wine
1 cup presliced mushrooms
1/4 teaspoon salt
1 tablespoon chopped fresh parsley
How to Make It
Dredge veal in 3 tablespoons flour. Combine 1 tablespoon flour and consommé, stirring with a whisk; set aside.
Melt butter in a large nonstick skillet over medium-high heat. Add veal, cook 1 1/2 minutes. Turn veal over; cook 1 minute. Remove veal from pan.
Add wine to pan, scraping pan to loosen browned bits. Add consommé mixture, mushrooms, and salt; bring to a boil. Reduce heat; simmer 3 minutes or until thick. Return veal to pan; sprinkle with parsley.
Firstly though "crated" veal is a cruel horrible business, it is easy to avoid. Just make sure you buy rose veal that has been humanely raised and killed. Secondly unless you are a vegan, you are complicit in veal production, because it is a byproduct of the dairy industry. Male calves from dairy herds will be slaughtered anyway, so not to eat them is food waste pure and simple.
This is my go to recipe for Veal Marsala, as my husband and I both love it. I've made it countless times now. It's an easy, no fail recipe that is delicious. I usually serve with linguine and a green vegetable.
So easy, so fast, but so, so very delicious! I realized too late that I was using the marsala wine that has some salt already in it, so the overall dish came out a little salty - my fault, though! I will cut down on the salt in the future. Served over egg noodles. The parsley gives it a nice burst of color and freshness. I think it would be great with chicken, too. A keeper!
DH and I don't care for veal, but I learned a long time ago that pounded chicken breasts can be used in any recipe that calls for veal cutlets. Chicken worked beautifully with the ingredients presented here. There's a bit of a sweet sauce that is wonderful over pasta, and the leftovers rock.
don't comment on a recipe if you didn't even make it/disagree with the ingredients. comments are for personal after thoughts of the attempted made dish. only then is it fair to express your opinion. try doing something productive or educational about the way baby animals are killed, not something ignorant and useless.
now back to the whole point of this comment, i agree with my fellow reviewers, this recipe was amazing. I made an addition of thyme and onions though.
We loved this recipe!! Better than some I've had in restaurants!! A keeper for sure. I doubled the recipe as my husband likes to take leftovers to work. Was great the next day, we served it over egg noodles as well. Yummy!!
I followed this simple, easy recipe exactly -- except for using beef stock instead of consomme and crimini mushrooms. It was phenomenal. I served it with wild rice and broccoli. I will definitely make again and also use the same sauce for chicken. The key is that you mix the flour with the stock before adding to the pan -- it thickens up so nicely.
I'll never make this recipe. We are so privileged to have a vast food supply; do we really need to resort to eating baby animals that have lived out their short lives in the cruelest circumstances? Please choose your food with thoughtfulness.
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