Veal Marsala



  • 12 small slices of veal
  • 1 cup all-purpose flour
  • 2 oz. dry Marsala wine
  • 2 oz. veal stock or bouillon
  • 2 oz. chicken stock or bouillon
  • 4 oz. vegetable oil
  • 1/2 lb. fresh mushrooms, sliced
  • 1 small onion, chopped fine
  • 2 oz. butter


  1. Pound the veal pieces to tenderize, then coat with flour. Heat the oil in a large frying pan and sauté the veal over medium heat for half a minute on each side and put aside. Melt the butter over medium heat in a large skillet, add the onion and cook until translucent. Add the mushrooms and sauté for another minute or two, then add the stocks and wine. Cook until the liquid has reduced to a smooth sauce, about 15 to 20 minutes. Serve immediately.
  2. Marsala is a flavorful wine that originated near the town of the same name in Sicily. Some confusion exists because of the different types of Marsala wine. One is dry and is the one to use when cooking Veal Marsala. The other is sweet, having been fortified with sugar, and makes an excellent dessert wine with cheese such as Bel Paese.