Veal Marsala


  • 1 lb veal cutlets
  • flour
  • salt
  • pepper


  • Coat about 1 lb of veal cutlets with seasoned flour (flour, salt and pepper, to taste).
  • Saute the pieces in a mixture of 2 tablespoons of olive oil and 1 tablespoon of butter in a large frying pan. Set aside.
  • In the same pan, saute about 3 cups of mixed vegetables (suggested combinations: chopped garlic, sliced peppers, onions and eggplant; sliced mushrooms, chopped garlic).
  • Layer the veal and vegetables in a shallow baking dish.
  • Top with a mixture of 1 cup diced fresh tomatoes, chopped parsley and basil.
  • Pour 1/2 cup of Marsala wine over the dish.
  • Cover and bake at 350°F for 45 minutes.
  • Serve with rice or pasta and enjoy.

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