Veal Marsala

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 8 veal cutlets (about 3 ounces each)
  • Salt and freshly ground black pepper
  • 2 to 3 tablespoons unsalted butter
  • 2 to 4 tablespoons olive oil
  • 1 large shallot, finely chopped
  • 2 to 4 garlic cloves, smashed
  • 2 ounces assorted mushrooms, sliced
  • 1/2 cup sweet Marsala
  • 3/4 cup low-salt chicken broth
  • Leaves from 1 fresh rosemary sprig
Directions
Watch how to make this recipe

Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.

Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.

Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.


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Pairs Well With
Pinot Grigio

Citrusy, light white wine

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4.7 156
This was wonderful, but I used a LOT more shrooms than called for!! I served it with forbidden rice, corn, and broccoli! item not reviewed by moderator and published
I enjoyed this recipe very much. I used chicken instead of veal when cooking. Thank you Giada for a wonderful delicious recipe. item not reviewed by moderator and published
One of my all-time favorite dishes. I serve it over medium broad noodles with very wavy edges. Thank you Giada! item not reviewed by moderator and published
since the new format I have been unhappy with the way the PRINT Recipe is printing out. There are www:foodneterms.com/encyclopedia/marsala/index.html), etc, etc. after each ingredient. listed. It is quite annoying because it interupts the flow of the recipe. Can anyone tell me how to prevent this from happening. I do not have that problem on any other site. Looking forward to an answer. item not reviewed by moderator and published
I never made Veal Marsala before last night. It was great!! I substituted fresh lemon thyme for the rosemary because rosemary can some times be over powering. I did use the chicken broth, but next time I think I'll try it with beef broth. I also used a tablespoon of cream to tighten up the sauce, but it would be good without the cream. I am also going to try to substitute chicken for the veal. I found veal chops at the my local grocery store, so I deboned them and then pounded them out to a little thicker and you get rave veal scallopini. It seems to keep it more moist. I then served it over Dream Fields Pasta to keep is a lower carb alternative. I'll be cooking Veal or Chicken Marsala more often. My husband really liked this dish. item not reviewed by moderator and published
Never eat veal but decided to buy some veal scallopini to make veal Marsala and use up some Marsala wine that I didn't want to waste. Maybe I cooked veal too long, but it was hard to chew and sauce was watery. I wasn't impressed at all with this recipe, but , again, maybe it's me. I think I will stick to ordering it at a good Italian restaurant. item not reviewed by moderator and published
Amazing recipe. item not reviewed by moderator and published
Giada, this recipe is the bomb! The only thing I did differently was to use beef stock rather than chicken for a richer flavor and I omitted the rosemary. I also used baby portobello mushrooms in the mix---we are uber Italians here and I made fettucine with ham and peas in alfredo sauce. I also made sauteed broccoli rabe as a side. What a great meal---my family asked when I would make again and I said next Sunday. One of the best recipes ever! item not reviewed by moderator and published
OMG!!!! I have to words for this recipe.....TOTALLY AMAZING!!! we all went back for thirds.... I used sweet Marsala wine as I prefer that in m y Marsala dishes!!!! Sooooooo making this again item not reviewed by moderator and published
This was my choice for a first ever attempt at veal marsala.I love it!!! I did have to substitute thyme because that's what I had (I discovered at the last minute that I was out of rosemary- mega pout pout on that one! but since my sister is allergic to rosemary maybe it was a good thing for me to discover that thyme works well here. I can cook this for her next time she is in town because it is a gluten free option that her daughter can have as well. Next I want to try it with beef broth just to see if it gives a little deeper beef flavor that I like in a sauce. I had to order the veal cutlets through our meat supply service because I can never find them at my local stores. These came pre-paillarded (is that really a term?? so all I had to do was thaw them, season and drop them in the pan and cook my heart out. I knew I liked veal from restaurant meals but this was just delectable!!! item not reviewed by moderator and published
Mmmmm so good. This was my first time eating veal and it was sooo good. item not reviewed by moderator and published
Fast and delicious item not reviewed by moderator and published
Easy and fast. Clear step directions. Rave review from family! Wanted seconds! Served with side of sauteed (lemon/pepper/butter/garlic spinach and spaghetti marinara. item not reviewed by moderator and published
Simply delicious. Rave reviews from the whole family. Keep asking me to make it over and over again. item not reviewed by moderator and published
This is my reliable and yummy 'go to' marsella recipie. I jotted the recipe down from the tv episode, and left off the broth the first time I cooked this. Yuk! Now I have the correct ingredients, I get raves when I make it every time. Thanks Giada! item not reviewed by moderator and published
This is a GREAT recipe, but I do like the addition of "dry" Marsalla wine to it, as the sweet is just a bit over the top for me. I did it 1/2 & 1/2. Also, I used panko bread crumbs, it was awesome! I also dust with flour, as that is "real" in this prep. A fantastic meal, I just wonder on those that use chicken, which I am sure is very good with this recipe, but they say are "not a fan of veal?" Veal is the BEST meat on the planet, so I must think it's the COST that may make people not a "fan." Anyway, 5 stars on this, it is great on veal, chicken, & pork cutlets. item not reviewed by moderator and published
This is another quick and delicious recipe from Giada (thanks, by the way! The only alterations I made was to mix Sweet and Dry Marsala - 1/4 cup of each, simply because I didn't want it turning out too sweet. I also used chicken instead of veal for personal reasons. It was perfect! One of these days I'll have to make it with just the sweet Marsala to compare. This is one of my son's most requested meals when he comes to visit. item not reviewed by moderator and published
I followed the recipe with just a couple of exceptions--I dusted the veal with seasoned flour, so the sauce would thicken a bit, and I added a dollop of champagne mustard with the chicken broth. I'm glad I added the mustard, because I found the sauce too sweet. This is the first time I've used sweet marsala for a marsala recipe, and I much prefer dry. I definitely like the addition of the rosemary--it's a nice twist to the traditional. And I liked the mustard, too. I served it over some egg noodles with buttered green beans on the side. Overall, a very tasty, easy, and quick dinner. item not reviewed by moderator and published
I have used this recipe countless times - with chicken, never with veal. This is a great basic recipe for either chicken or veal, and is delicious every time. item not reviewed by moderator and published
Tonight I made this for the 3rd time, but it was the first time I was able to add the fresh rosemary sprig leaves. Wow, did it make this dish pop. It was good the first two times and simply great tonight. I have noticed that the cook times they indicate are about half what I have found I need to use, but that may just be me. On a side note I was sure to buy veal that had been hand raised in a loving home. It was excellent. item not reviewed by moderator and published
excellent! item not reviewed by moderator and published
For you people who don't like veal, try making a chicken marsala recipe and then rate that. Don't rate something you didn't even cook!!!!!!!! item not reviewed by moderator and published
Love this recipe! I'm not a veal fan, so I used chicken cutlets instead- and it came out very good! I've tried other marsala recipes- but this is my favorite! item not reviewed by moderator and published
Delicious. So easy to make and always comes out perfect. My mom is 50% Italian and refuses to eat this dish anywhere else, only when I make it. Also, I have friends always asking me for the recipe and then I have to confess that it is Giada who gets all the credit. Her recipes are great! item not reviewed by moderator and published
Excellent!!! Very easy to make and you can't stop eating the mushrooms and sauce. Try it with roasted potatoes. item not reviewed by moderator and published
this is a great recipe! However, I am not an eater of veal. I substitute chicken. Works very well! I also add pasta with it, and it gives you something for all that delicious sauce to nest in!! We love this!! For the person blasting me below for saying something about using chicken instead....this recipe in general is great for either chicken or veal if you eat it. I didn't say anything against eating veal. I don't care for it. What is the big deal with that??? item not reviewed by moderator and published
used chicken cutlet instead...it was amazing...please try this recipe, you will love it... item not reviewed by moderator and published
I am a great lover of veal Marsala. I am also a great lover of venison, as I am a very dedicated hunter. Not one to kill, but one to provide myself with healthy foods. I get tired of the same ole southern traditional ways of cooking venison, so, i replaced the veal with thinly sliced medallions of tenderloin from a young buck I harvested this past week. Let me tell you, the results are more than I could have asked for. I did exactly as told in this recipe, and complimented it with an Italian Salad and Bread. It is heavenly. item not reviewed by moderator and published
This was a very tasty recipe. Like others, for more sauce yield, I doubled the marsala and chix broth and associated reducing times. At the very end, I added some angel hair pasta and about a half cup of romano and parsesan; then dusted with chives and additional grated locatelli romano. I really enjoyed this recipe. Thanks item not reviewed by moderator and published
She thought it was great! The only changes I made was added twice the mushroom and used beef broth-we both hate chicken! item not reviewed by moderator and published
Like Yvonne I too doubled the stock and marsala to have more sauce. I also added about a tspn. of demi-glas (available online or at high end grocery store) which made the sauce very rich. On the other hand we're supposed to be commenting on what we think of the recipes or what enhancements we've made to the recipe if any. I suppose you want to be commended for buying free range veal Yvonne but I don't think anybody cares to read political commentary or what your reasons are for buying free range veal. Big deal. Is it possible these days for someone to just stick to the topic at hand without having to interject their social commentary into every possible conversation? item not reviewed by moderator and published
This was a fast and easy receipe. Very, very tasty. Thank you from B. Drapkin of Edmond, OK item not reviewed by moderator and published
Best marsala I have ever eaten and I'm Italian. I doubled the sauce and make sure to simmer enough to thicken sauce. As always make sure you pound the cutlets until very thin. Easy, tasty and a sure hit with the family. item not reviewed by moderator and published
The veal marsala required only a few ingredients that would be on hand in most kitchens. It was a delicious dinner. The recipe was easy to follow. Thanks, Giada. item not reviewed by moderator and published
Superb easy to make recipe! My tweaks: Double the amount of broth and Marsala wine to make more sauce. I also use sweet Marsala rather than the dry, and it tastes more like what you get in a restaurant. I use Strauss free-range veal rather than the milk-fed veal, because I don't like the way the calves are treated for the "traditional" milk-fed. The free-range veal isn't white, it's more pinky-red because the calves feed freely from the mother, who is free of hormones and antibiotics, and are free to roam with the herd. It's more expensive, but I can no longer bring myself to eat the milk-fed veal because of the way the little calves are treated. Be very very careful not to overcook the veal, or it will be tough. item not reviewed by moderator and published
finally found veal in my small town grocery store and made this recipe. Giada is a master at taking dishes and making them easy for the home cook. Made this and some roasted asparagus in thirty minutes. Bob Apetito!! item not reviewed by moderator and published
I have Giada's cookbook, and made this last night - using chicken. I pounded the chicken breasts thin, and marinated in some lemon juice and garlic.. for about 3 hours. It gets the "chicken-y" smell out. :) I didn't use any butter so that I could keep it healthier, and also left out the chicken broth because I am not a fan of broth (sub'd with lightly salted water, and only needed a tiny bit - not 3/4 cup). With these adjustments to make it a more 'everyday/healthy' meal, the recipe held up well! It will be even better made as listed, I'm sure. Served with quinoa - delicious combination! item not reviewed by moderator and published
First I read all the reviews and added more marsala and chicken stock. Doubled the amount of mushrooms and added a box of baby frozen peas. It was wonderful and will make again, next time will try with chicken. item not reviewed by moderator and published
This is a great recipe and exactly what i was looking for to cook for the holidays. If you like theses recipes plsss visit the site http://www.cookingfood14.webs.com/ Thnxx!! item not reviewed by moderator and published
I used full grown beef steaks instead of veal and substituted red onion for the shallot, but this came out tasting great! I definitely will make it again! item not reviewed by moderator and published
I made this tonight and it was by far the best. I have had this in restaurants and never cared for it and stopped ordering it. I made this and the taste blew me away. Everyone loved it. I can't say enough. The only change I made was in the wine. I used a very good white wine from Bonterra Vineyards, "Viognier." This made a difference to me because I do not like the Marsala sweet taste. Anyone who made this and did not enjoy it did something wrong. Thank you, Giada. Just before Christmas I have a party for my teachers and this year I will put this on the menu. Oh so-o-o-o- g-o-o-d This is a keeper. Jaye Butler, NJ item not reviewed by moderator and published
I have made this dish several times using both Giada's recommended veal cutlet (scallopini) and also chicken. The trick if you use chicken is to get the good free range chicken. It is more expensive, but much better meat. Well worth the extra $. Also crtical to pound out the chicken with either a meat tenderizer or the bottom of a peanut butter jar...something heavy. Don't forget to wrap the chicken in saran wrap first. Keeps things tidy. Once you have pounded out the free range, treat it the same as the veal. Delicious. item not reviewed by moderator and published
I make this recipe all the time. It is very easy and tastes great. I do make one change though. I use turkey cutlets. item not reviewed by moderator and published
Promised my wife a nice dinner for her birthday she loves Veal Marsala and this recipe was a winner. item not reviewed by moderator and published
I have made many dishes like this one but i liked giada so i decided to try it and it was a big let down. lacked flavor and what flavor there was, was mediocre. will not make this dish again item not reviewed by moderator and published
I've made this recipe several times now, and it has yet to let me down! So easy, and sooo delicious!!! It presents really well, and I would not hesitate to prepare this meal for guests as it comes together very quickly and is very tasty. The last time I made it I made one little adjustment that turned out to be a huge hit. I added a bit more of the broth and the marsala so that I would have a little extra sauce and than I added some cream and flour in at the end to thicken the sauce. OMG soooo good!!! I would totally recommend you try this little tweak for something different!!! item not reviewed by moderator and published
We are very much looking forward to trying this recipe in light of the very enthusiasic comments. This gal is quite a talented little cook. Stay tuned... item not reviewed by moderator and published
I was so nervous about cooking veal since veal is one of those dishes that if you mess up and the meal is ruined (or in the case of veal, you'll have cooked leather). On top of that, I have an Italian husband who has no problem telling me whether or not he likes something I make. I made the veal marsala on Christmas Eve and my husband came into the kitchen and told me how wonderful dinner smelled. Before I could sit down to the table, I heard him going "Mmmmm!". This recipe was really easy to make and I will definitely try it with chicken. The key to this recipe is prep work. As long as you gather all your ingredients up a head of time, it's really quite simple. There wasn't much clean up either. item not reviewed by moderator and published
Was the first time that I tried this receipe and it was given a rave review from my friends who are chefs and my husband who is a meat and potato man. He said to remake it anytime. Great fun in trying it out!!! item not reviewed by moderator and published
Best if you smash out the veal first with a mallet. Also substitute bay leaves for rosemary! item not reviewed by moderator and published
One of the best marsala sauces i have ever had. I used crimini and shitake mushrooms. I do not recommend button mushrooms, as they do not have much flavor at all. I'll make this again and again. I tried it again with chicken and it was wonderful. item not reviewed by moderator and published
I have never made this with veal, but have made it a million times with Thin Chicken breasts. I cook the chicken for 3 mins on each side and I double the sauce recipe. I also add in a bit of sugar to the sauce and cornstarch to make it a little thicker. My family likes to dip into the sauce. This is by far a great recipe!! It does take a bit of prep work, but it is definately worth it! Good job, Giada!! item not reviewed by moderator and published
Choose another recipe...anyone who gave this recipe a good review has never tasted veal marsala properly prepared. The mistake is adding the broth after the marsala. It instantly took the flavor away! Also did not care for the rosemary...its not included in the classic... item not reviewed by moderator and published
The best Veal Marsala I have ever had. A huge hit with my fiance. item not reviewed by moderator and published
It was a lot of work. Only my husband ate it out of the family. It was very rich in flavor. I would consider making it with chicken next time, then maybe my teenager would get over the fact that it isn't a baby cow. item not reviewed by moderator and published
I loved this recipe and made extra sauce as well. Can food tv do away with Rachel Ray already-Giada's recipes are yum-E ;) item not reviewed by moderator and published
Looks complicated, but it's not. Don't over cook your cutlets. This recipe motivated my daughter to learn how to cook! item not reviewed by moderator and published
Absolutely the best I have ever had and this is one of my favorites dishes. I made a simple addition. I added small pieces of prosciutto to the veal right before it was done because it cooks quickly. Was a real nice touch. I highly recommend this one. item not reviewed by moderator and published
Excellent! My husband and I just made this together. Great flavor, easy to prepare. Served with a nice crusty bread to soak up the sauce. Great dish!! We'll make this one often. item not reviewed by moderator and published
It was easy to make and tasted wonderful. I actually made it with chicken because I couldn't find veal in the store. My husband and I really enjoyed our dinner! item not reviewed by moderator and published
Not only was this recipe so easy to make but it was fast & tasted and looked gourmet! This is a keeper! item not reviewed by moderator and published
This is by far the best marsela I have tasted! This recipe reminds me so much of a meal I had at a renowned family owned Italien restaurent in my area. I decided to use chicken instead of veal, and it turned out just perfect. The sweetness of the marsela was so tasty and smooth. I added more marsala than the recipe called for and herb de provence and garlic powder instead of rosemary. This was truly fantastic! item not reviewed by moderator and published
Was quick and simple to make - but lacked the wow factor that I was hoping for. Served with egg noodles and garlic bread and made extra sauce for mopping. item not reviewed by moderator and published
This dish tastes is simple and elegant. It goes great on top of noodles with some extra sauce! item not reviewed by moderator and published
I made this last week (used chicken instead of veal though), and it was wondeful.. I was able to find all the mushrooms that Giada used and it was heaven. Chicken marsala is my favorite thing to order when I go out and now I can make it myself. I made this with the fettuccine alfredo and I my family was amazed. They were both so easy. Thank you Giada! item not reviewed by moderator and published
I used thin sliced breakfast steak. Veal is hard to find unless it is special ordered. The sauce is wonderful and I served over bowtie pasta with roasted parmesan broccoli. Excellent! item not reviewed by moderator and published
It didn't help that the veal was chewy. I've had much better marsala. item not reviewed by moderator and published
My husband and 3 yr old son ate this up without a word between them. I've repeated several times and tweaked here or there to my liking - a good recipe to work with and for a working mom, its a quick, delicious meal! item not reviewed by moderator and published
This is a very easy veal dish for everyday and espically for company. Didn't change anything but did follow other reviews and doubled the marsala sauce. It received rave reviews from our guests. item not reviewed by moderator and published
I saw this and absolutely had to try it. I haven't been disappointed a single time with this recipe. item not reviewed by moderator and published
This is a WONDERFUL dish. My wife said it was the best dish I ever cooked. Giada hit a home run with this one. item not reviewed by moderator and published
I LOVE marsala!! I have always loved having it in a restaurant but was always afraid to try it. Giada makes every recipe seem so...well...so easy...that I decided even I had could try this. It's great. I have to admit though that I tried it exactly the way the recipe calls for and thought the Marsala taste a bit mild. So..I tweaked it ever so slightly the next time and used 3/4 cup Marsala and 1/2 cup chicken stock. That was just enough to bring up the flavor. It was wonderful! Thanks Giada!! I love Everyday Italian and intend to try lots of your recipes! item not reviewed by moderator and published
Recipe can be adapted for chicken easily. Tastes great. item not reviewed by moderator and published
This dish is full of flavor and really satisfies your pallete item not reviewed by moderator and published
i found myself making this over and over, especially since i love mushrooms!!! item not reviewed by moderator and published
My family doesn't like veal so I used chicken breasts and pounded them thin. Using chicken you need to cook it a little longer. It was excellent and we really liked it. Will make it again. item not reviewed by moderator and published
We loved it and would make it for company anytime. item not reviewed by moderator and published
This is a meal that is possible on an ordinary day. It was so easy to make and tastes delicious!!!!!! It looked so marvelous on the plate when I served it that my DH thought I got take-out!!! item not reviewed by moderator and published
I used cicken, and it is now a family favorite! Thanks Giada! item not reviewed by moderator and published
This was the best veal marsala I've ever had. I read the reviews before making it and doubled the sauce ingredents. Served it with roasted grlic mashed potatoes & warm crusty bagette. My husband always orders veal marsala at our favorite italian restaurant. This was so easy we'll have it at home & entertain guests with this fabulous meal. item not reviewed by moderator and published
The marsala sauce in this recipe is delcious. Not too big a fan of the veal, I personally would have liked it better with chicken. But the sauce is what makes the meal anyways, and it is awesome! item not reviewed by moderator and published
We LOVE this recipe. It was quick and easy to make on a week night, not to mention the fact that it is DELICIOUS! (Add extra mushrooms!) item not reviewed by moderator and published
The recipe is simple, but the result was a great tasting veal dish. Perfect to warm a winter Sunday afternoon. The key is not to overdo the cooking time. item not reviewed by moderator and published
Just do a couple minutes of up-front work (chop shallots, prepare garlic, measure everything) and you are in for a first-rate dish. The only thing I would change in the future is using a better cut of meat; veal cutlets can be a bit variable in quality. Scallopini would be a great choice, if you can afford it. Thanks Giada! item not reviewed by moderator and published
So fragrant... my neighbor from across the hall came running to see what I was making and ended up staying for dinner. item not reviewed by moderator and published
I used chicken instead, and it was delicious! Next time I will double the stock and wine to make more sauce. I did add more mushrooms than the recipe called for. item not reviewed by moderator and published
Made for the first time and turend out great. Invited friends for dinner and they loved it too. item not reviewed by moderator and published
my husband loved it...he wanted to dip garlic bread into the remaining sauce afterwards. item not reviewed by moderator and published
I used chicken instead of veal my husband said it was better then the chicken marsala we got in the north end. item not reviewed by moderator and published
Fantastic and easy recipe. Smooth order of recipe. Would switch quantities of marsala and broth and add 2 pinches of sugar. Great with brown rice! item not reviewed by moderator and published
This was absolutely wonderful, another winner Giada. Thank you, Georgina. item not reviewed by moderator and published
Very flavorful item not reviewed by moderator and published
I couldn't believe how goog this tasted for the amount of work necessary to make it. Great recipe for a quick dinner! item not reviewed by moderator and published
This is one of the easiest & yummiest recipes! I added more mushrooms than she said, and it turned out great. Even my 2 yr old enjoyed it! Thanks for another great recipe, Giada! item not reviewed by moderator and published
This is the greatest recipe for Marsala I have ever had. Granted it calls for veal, but I use chicken (veal is for those special times) and it turns out perfect. item not reviewed by moderator and published
This dish was just so easy to prepare that I'm kicking myself for all the years I've gone out for it. I substituted with chicken as that's how I've always loved it. Delicious! item not reviewed by moderator and published
I have another marsala recipe that I've been using for years that is great but a little too flavorful for my husband. He enjoyed this one very much! item not reviewed by moderator and published
This is the first time I've cooked with Marsala. I'm not a big fan of any kind of liquor so I was hesitant on making this but wanted to try it because it's such a popular dish. Well, it was really good! It wasn't a heavy Marsala taste and the mushrooms with the veal was scrumptious! The sauce this dish makes would be delicious with pasta or rice. Make extra sauce because you'll want more! Thanks Giada for another wonderful recipe!! item not reviewed by moderator and published
I did have Veal at the time and made this with pounded out chicken breast. VERY tasty! item not reviewed by moderator and published
The marsala wine and mushrooms tasted really well with the tender meat. Lots of flavors that interacted very well with each other. item not reviewed by moderator and published
What I do is right click and hold from the bottom of the recipe to the top and then select "copy" on the drop down. I then go to Word and hit Ctrl V or Paste and paste it to a Microsoft Word document. I then edit all the BS out and save the recipe for my files. It takes a little extra time but it's worth it in the long run. Hope this helps Tom item not reviewed by moderator and published
You did cook it too long. Veal cutlets or scallopini are tender enough to cut with a fork. item not reviewed by moderator and published
GL0509_chicken-parmigiana

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