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Recipe for :

Veal Marsala

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here).


1 1/2 lbs. veal scallops, pounded to 1/4 inch thickness
Salt & freshly ground black pepper
2 Tblsp. butter
3 Tblsp. olive oil
1/2 cup dry Marsala wine*
1/2 cup canned chicken broth
2 Tblsp. soft butter


Season the veal scallops with salt and pepper and dust with flour, shaking off the excess. In a large, heavy skillet, melt 2 tablespoons of butter with the 3 tablespoons of olive oil over moderate heat. When the foam subsides add the scallops 3 or 4 at a time, and brown them 2 - 3 minutes per side. Transfer to a plate.

Pour off and discard most of the fat from the skillet and add the Marsala and the 1/4 cup of the stock. Boil over high heat for 1or 2 minutes, scraping the bottom and sides of the pan to dissolve the brown bits. Return the veal to the skillet, cover, reduce the heat to low, and simmer for 10 - 15 minutes. Baste the veal occasionally with the pan juices, or simply turn the veal over 2 or 3 times.

To serve, transfer the veal to a heated platter or individual serving plates. Add 1/4 cup of stock and boil briskly, scraping the bottom and sides of the pan. When the sauce has reduced to a thick, syrupy glaze, remove from the heat and adjust the seasoning with salt and pepper. Stir in the 2 tablespoons of the softened butter and pour the sauce over the scallops.

Make sure you use a good quality Marsala for this recipe.

Serves 4

Shirley Cline