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Veal Marsala Recipe

Veal Marsala

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (148)

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Average Rating:

Total Reviews: 148

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  • on December 30, 2012

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    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

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  • on July 12, 2012

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    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!!!

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  • on March 29, 2012

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    Mmmmm so good. This was my first time eating veal and it was sooo good.

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  • on March 20, 2012

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    Fast and delicious

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  • on January 30, 2012

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    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.

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  • on January 22, 2012

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    Simply delicious. Rave reviews from the whole family. Keep asking me to make it over and over again.

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  • on January 07, 2012

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    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!

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  • on October 05, 2011

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    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.

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  • on August 18, 2011

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    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.

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  • on August 06, 2011

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    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.

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