Veal Marsala

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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!!!

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Best if you smash out the veal first with a mallet. Also substitute bay leaves for rosemary!

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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.

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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!!

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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...

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The best Veal Marsala I have ever had. A huge hit with my fiance.

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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.

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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 ;

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Looks complicated, but it's not. Don't over cook your cutlets. This recipe motivated my daughter to learn how to cook!

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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.