Marsala Veal Chops

Deborah Dana
Delicious veal in a Marsala wine sauce, beef broth, and flour.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 500 grams veal cutlet, or veal cutlet
  • 1/2 cups beef broth
  • 1/4 cups flour
  • 1 tablespoon butter
  • 1/2 cups marsala wine
  • 1 cup button mushrooms, chopped
  • 1 tablespoon fresh parsley, chopped
  • pepper
Preparation
30 mins
0 mins
Medium
  • Dredge each of the chops or cutlets in 3 tablespoons of flour.
  • In a separate bowl, mix the beef broth with the remaining flour.
  • In a large skillet, melt the butter over medium-high heat. Cook the chops or cutlets for 2 minutes on each side and remove from the skillet.
  • Add the wine, broth, mushrooms to the skillet, and season with salt and pepper. Allow to boil, reduce heat, and cook for 4-5 minutes.
  • Return the veal to the pan and season with parsley. Serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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