Easy Veal Marsala Recipe

There is no need to dine out or resort to take-out food when you are pressed for time since this easy veal scallopini recipe with marsala wine sauce can be quickly prepared for busy weeknight dining yet is elegant enough for gourmet dining as well.

This easy veal marsala recipe can be assembled, cooked and served in under 15 minutes. Add zucchini and mushrooms for a healthy and delicious alternative to restaurant food.

Veal Scallopini with Marsala

1 lb (450 g) veal scallopini, preferably cut across the grain, about 1/4 inch thick (5mm)
1/2 cup (4 oz / 118 ml) flour seasoned with salt and freshly ground pepper, for dredging
1/2 cup (4 oz / 118 ml) olive oil, divided
1/2 cup (4 oz / 118 ml) dry marsala wine
1/4 cup (2 oz / 60 ml) chicken broth
2 medium zucchini
12-15 large mushrooms

Directions:
1. Pound the veal scallopini flat to a thickness of about 1/4 inch. If they have not been cut across the grain, cut small slits around the edges to prevent them from curling during cooking.
2. Spread flour on a plate. Heat oil in large frying pan. Lightly dredge veal slices in the flour, shaking off any excess. Add veal slices to pan in one layer and brown the slices quickly on both sides, in 2 batches if necessary. Remove to a warmed plate.
3. Add remaining oil and lightly saute the zucchini and mushrooms. Remove to warmed plate.
4. Deglaze pan with marsala and chicken broth and reduce to about 1/2 the volume.
5. Return veal and vegetables to pan, simmer approximately 2 minutes or until hot and serve.

Enjoy!

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