Recipe By TLYONS
Published Jun 8th
Prep 5m Cook 20m Additional - Ready In 25m
Servings 4 servings Calories 494.7

The Marsala sauce, when made with DRY Marsala wine, is not too sweet. This recipe can be used with veal, pork or chicken. I prepare this dish on a regular basis as it is quick, simple and delicious. This recipe can be made ahead of time. Simply reduce the amount of time to 5 minutes that the meat is simmered in step 4 to 5 minutes. Place meat in a covered casserole dish, finish off sauce according to directions above, pour sauce over meat and refrigerate. Reheat the dish in either an oven preheated to 350 degrees F (175 degrees C) for 15 minutes OR simmer in a pan on top of the stove just until hot.

Recipe Ingredients

  • 1 ½ pounds veal scallops, pounded to 1/4 inch thickness
  • salt and pepper to taste
  • ¾ cup all-purpose flour for coating
  • 2 tablespoons butter
  • 3 tablespoons olive oil
  • ½ cup dry Marsala wine
  • ½ cup chicken stock, divided
  • 2 tablespoons butter, softened

Cooking Directions

  1. 1 Season veal with salt and pepper to taste; dredge in flour to coat. Shake off excess flour. Melt 2 tablespoons butter and olive oil over medium heat in a large skillet. When foam subsides, add veal 3 to 4 pieces at a time and saute for 2 to 3 minutes each side, until browned. Transfer meat to a plate.
  2. 2 Pour most of the fat off from the skillet; add wine and 1/4 cup of the stock and bring to a boil over high heat for 1 or 2 minutes, scraping the bottom and sides of the skillet.
  3. 3 Return meat to skillet; cover, reduce heat to low, and simmer for 10 to 15 minutes, basting meat with pan juices occasionally. Transfer meat to a platter.
  4. 4 Add remaining 1/4 cup stock to skillet and bring to a boil, scraping bottom and sides of skillet. When sauce has reduces to a thick, syrupy consistency, remove from heat and season with salt and pepper to taste. Stir in 2 tablespoons softened butter and pour sauce over meat.

Nutrition Facts

  • Calories 494.7
  • Carbohydrate 22.2 g
  • Cholesterol 144.5 mg
  • Fat 29.5 g
  • Fiber 0.6 g
  • Protein 25.9 g
  • Saturated Fat 11.5 g
  • Sodium 243.9 mg
  • Sugar 2.5 g


  1. I was so tempted to rate this significantly lower than four stars for the sheer reason that if you were to cook veal scallopine as long as this recipe tells you to you'd totally ruin this dish. Totally. Saute the veal 2-3 minutes a side and leave it at that. Lean tender veal needs very - Read more ...
  2. Awesome recipe! Even my husband who is not a big fan of veal absolutely loved it! It was quick easy and delicious!
  3. to the previous reviewer the term scallops in this recipe refers to the cut of the veal not actual scallops.
  4. This came out very well. My mother couldn't stop obsessing about it tasted like 'restaurant food'. I substituted chicken breasts for the veal due to budget constraints but I think the general idea of the dish was able to shine through despite this. One thing I would change for next time would be to use - Read more ...
  5. very good recipe! My husband who normally doesn't like marsala thought it was great! So did I! Just be sure to pound all veal before breading so that it will truly be tender!
  6. Very Good even my 7yr old liked it. I did increase the chicken broth to 3/4C & added a jar of mushrooms.
  7. This was very good. I used half chicken stock and half beef stock for a more full bodied sauce. I also used sweet marsala and a bit of sherry as that is what I had on hand. I increased the stock to compensate for the sweetness of the marsala and added a bit more butter. - Read more ...
  8. YUM YUM YUM - quick easy and delicious! The gravy was heavenly the meal fantastic. I didn't change a thing from the original recipe - and it turned out awesome!
  9. This recipe was scrumptious. I dipped the veal in egg before coating with flour mixture with a small amount of seasoned bread crumbs (just enough to give the veal more texture when cooking) I also doubled all the ingredients (except veal) and added mushrooms in step 3. Before adding the remaining chicken stock (I used - Read more ...
  10. This was a hit. I made it ahead following the steps being careful not to over cook. Sauce separated in reheating but it was still delicious.

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