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Variations on Veal Cutlets with Marsala: Scallope al Marsala Recipe

Variations on Veal Cutlets with Marsala: Scallope al Marsala

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Total Reviews: 4

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  • on August 19, 2011

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    I like the simplicity of these variations. However, 5 minutes on a side is way too long if you have thin cutlets. My cutlets are about 1/4 inch thick, and I sear them for 1 minute over high heat. Then I turn and add the wine.

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  • on March 01, 2010

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    i combined the 2 variations with great results. i did not use flour trying to be healthy...give it a try.....everyone was licking their fingers....

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  • on February 25, 2010

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    Variation number two is one of our favorites -with fresh sage from the garden and mushrooms. We've made it with marsal and with dry white wines it works either way.

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  • on January 18, 2008

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    I tried the veal with sauce variation 1, the one with the white wine and capers. I made some extra sauce in a separate pan with a bit of portabella added and poured it over brown rice. I added a bit of flour to thicken the sauce just a touch. I also served a simple steamed asparagus with lemon butter. The whole meal was really easy to prepare and it tasted great.

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