Veal Marsala Recipe

Veal Marsala picture


MethodMain Ingredient


 Butter2 Tablespoon
 Olive oil2 Tablespoon
 Veal scaloppine1 1⁄2 Pound (Plume De Veau Veal)
 All-purpose flour1⁄3 Cup (5.33 tbs)
 Ground ginger1 Dash
 Marsala wine1⁄2 Cup (8 tbs)
 Chicken broth1⁄4 Cup (4 tbs)
 Chopped fresh parsley3 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1564 Calories from Fat 594

% Daily Value*

Total Fat 67 g103.3%

Saturated Fat 25.7 g128.4%

Trans Fat 0 g

Cholesterol 604.5 mg

Sodium 1039.4 mg43.3%

Total Carbohydrates 52 g17.2%

Dietary Fiber 2.7 g10.7%

Sugars 10.2 g

Protein 151 g301.3%

Vitamin A 90.8% Vitamin C 99.8%

Calcium 8.6% Iron 27.4%

*Based on a 2000 Calorie diet


1. Heat butter and oil in a skillet over medium heat. Dredge veal in flour and brown quickly in the skillet. Season to taste with salt, pepper and ground ginger.
2. Pour Marsala over veal and continue cooking until wine is reduced by half. Turn scaloppine once during this time. When the wine is reduced and the meat is tender, remove the scaloppine to a hot platter.
3. Add chicken broth to the pan. Bring to a boil and add parsley. Pour juices over the meat.