Veal marsala

Name: Veal marsala
Yield: 4 servings
Cuisine: Beef
Ingredients: 8.00 veal escalopes; flour for dredging; butter for frying; 250.00 g button mushrooms sliced; fresh chillies 573; 125.00 ml marsala; salt and freshly ground black pepper; 65.00 ml fresh parsley chopped

4 servings

Rate this recipe

Beef

By Food24 November 03 2009

Print Recipe

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (8)

8.00	veal — escalopes
	flour — for dredging
	butter — for frying
250.00 g	button mushrooms — sliced
	fresh chillies — 573
125.00 ml	marsala
	salt and freshly ground black pepper
65.00 ml	fresh parsley — chopped

Tap for ingredients

Method:

Pound veal and dredge lightly with flour. Set aside.
Heat butter in a pan and sauté mushrooms until cooked. Remove and keep warm.
Add olive oil to same pan and heat. Fry veal over high heat for about 1 minute a side. Remove and keep warm, covered.
Using same pan, add marsala wine, seasoning and mushrooms. Bring to boil, add parsley and pour sauce over veal.
Serve with Parmesan cheese and garlic-sprinkled pasta.