veal marsala

Veal Marsala

Veal Marsala, courtesy of

Serves: 4


  • 1-pound veal scaloppine
  • 1/4 cup all-purpose flour, divided
  • 2/3 cup beef consommé
  • 1 tablespoon butter
  • 1/2 cup dry marsala wine
  • 1 cup pre-sliced mushrooms
  • 1/4 teaspoon salt
  • 1 tablespoon chopped fresh parsley


  1. Dredge veal in 3 tablespoons flour. Combine 1 tablespoon flour and consommé, stirring with a whisk; set aside.
  2. Melt butter in a large nonstick skillet over medium-high heat. Add veal, cook 1 1/2 minutes. Turn veal over; cook 1 minute. Remove veal from pan.
  3. Add wine to pan, scraping pan to loosen browned bits. Add consommé mixture, mushrooms, and salt; bring to a boil. Reduce heat; simmer 3 minutes or until thick. Return veal to pan; sprinkle with parsley.

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Posted in Quick and Easy Healthy Veal

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