Veal Marsala







Cook Time

5-10 Min


  • 2 veal escalopes
  • flour for dredging
  • 1⁄2 teaspoon dried oregano, crumbled
  • 8 field mushrooms, stalks removed and caps thinly sliced
  • about 25g/1oz butter
  • 2 tablespoons olive or sunflower oil
  • 150ml/5fl oz Marsala
  • salt and freshly ground black pepper
  • If necessary, put the veal escalopes between two sheets of greaseproof paper or cling film, and gently pound with a meat mallet or wooden rolling pin to flatten. Trim any rough edges if necessary.
  • Put enough flour for dredging in a shallow bowl or plate. Season with salt and pepper, and the oregano. Dredge the escalopes in the seasoned flour, gently shaking off any excess. (If you like, you can omit this step, and simply season the veal without dredging in the flour.)
  • Put the oil and a knob of butter in a heavy frying pan over a medium heat. When the butter has melted and is starting to foam (do not allow to burn), add the escalopes and fry for 2 minutes on each side. Remove to a plate, cover with foil and keep warm.
  • Pour the Marsala into the pan and boil it down, deglazing the pan by scraping up any bits stuck to the pan using a wooden spoon. Add the cooked mushrooms and toss through.
  • Put an escalope on each of two serving plates, pour over the mushroom sauce and serve immediately
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