• 1 c. flour
  • 1 tsp salt
  • 1/4 tsp freshly ground pepper
  • 2 1/2 lbs. thin veal cutlets
  • 1 c. butter or margarine, melted
  • 2 1/2 c. Marsala wine*
  • Hot cooked vermicelli


Combine first 3 ingredients. Dredge veal in flour mixture; saute in butter 1 to 2 minutes on each side. (Do 1/3 to 1/2 at a time). Place on serving platter; keep warm. Add wine to skillet, scraping bottom to loosen browned particles. Cook until bubbly; pour over veal. Serve with vermicelli.

*2 c. Chablis or other dry white wine plus 1/2 cup brandy may be substituted for Marsala wine, if desired.

Yield 10 to 12 servings.

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Submitted 6/13/05.
Source: Southern Living 1991
Submitted By: Ruth A. Burbage
Veal Marsala