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.
JSouders Posted: 03/26/11
celsus1011 Posted: 04/10/09
LOVED IT! Delicious, thick sauce - perfect with egg noodles.
sgreentag Posted: 07/12/10
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.
burk9044 Posted: 09/05/11
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!!
bre32990 Posted: 09/06/11
dear sgreentag, 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.
mrscrazyed Posted: 09/19/11
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.
socialkombat1 Posted: 09/11/12
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!