ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Veal Marsala

Yield 8 servings

Ingredients

  • 1 1/2 pounds (1/4-inch-thick) veal cutlets
  • 1/2 cup all-purpose flour
  • 2 cloves garlic, minced
  • 1/2 cup butter or margarine
  • 1/4 cup Marsala wine
  • 1/4 cup water
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Fresh parsley sprigs (optional)
  • Lemon slices (optional)

How to Make It

  1. Flatten veal to 1/8-inch thickness, using a meat mallet or rolling pin; dredge cutlets in flour, and set aside.

  2. Sauté garlic in butter in a large skillet over low heat 5 minutes. Add veal; cook over medium heat 2 minutes on each side or until lightly browned. Remove veal from skillet; set aside. Reserve pan drippings.

  3. Add wine, water, Worcestershire sauce, salt, and pepper to pan drippings, stirring well. Arrange veal over sauce mixture. Cover and simmer 30 minutes, turning veal frequently. To serve, remove cutlets to a serving platter; spoon sauce over cutlets, and garnish with parsley sprigs and lemon slices, if desired.

Oxmoor House Homestyle Recipes