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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

Showing 121-130 of 148

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  • on March 02, 2005

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    Excellent for company or family dinner.

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  • on February 21, 2005

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    Wow... I can't believe I made something so wonderful! Great recipe, Giada! It was simple and a joy to prepare.. all the aromas were so amazing, when you add the Marsala.. mmmm... and it turned out perfectly! I served it over fresh angelhair pasta, with herb roasted potatoes. And I used twice the mushrooms the recipe calls for and it was fabulous.. Love it.

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  • on February 18, 2005

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    This is the definitive Veal Marsala--simple and elegant. I used a meat mallet to pound the veal scallops before cooking them according to the recipe. They were tender enough to cut with a fork. Thanks, Giada!

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  • on February 13, 2005

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    I've used this recipe several times and this is the great....a great recipe to use when you have company

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  • on February 12, 2005

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    Lovely...better if you dust flour on veal to thincken the juice

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  • on February 07, 2005

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    Everything tasted great, but I would have liked the sauce to be thicker.

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  • on February 05, 2005

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    This dish was great! I had on idea this meal was so easy to make this good at home. I made half Chicken and half Veal in seprate pans, and both turned out spectacular.

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  • on February 04, 2005

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    Awesome and really easy.

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  • on January 27, 2005

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    Was worried I wouldn't be able to pull it off but I did and WOW it was wonderful. Served sauce over fresh angle hair pasta,creamed spinach and freshly sliced, toasted french bread, rubbed it down with a fresh galric clove....yum. I will be making this for family and friends!

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  • on January 27, 2005

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    Served the meal within 15 minutes of start time. Excellent weeknight, gourmet entree, which we ate with sauteed spinach and crusty bread.

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