Veal Marsala

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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

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She thought it was great! The only changes I made was added twice the mushroom and used beef broth-we both hate chicken!

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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?

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This was a fast and easy receipe. Very, very tasty. Thank you from B. Drapkin of Edmond, OK

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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.

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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.

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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.

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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!!

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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!

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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.