• 1 1/2 cups fresh mushrooms of choice, prefer porcini or button, wash and cut into slivers
  • 1/4 cup green onion finely chopped
  • 4 teaspoon of margarine
  • 4 slices of veal, pounded thin between clear plastic wrap
  • 1/8 teaspoon of salt
  • 1/8 teaspoon of white pepper
  • 1 small garlic clove finely minced
  • 1/3 cup of marsala
  • 1/4 cup of chicken broth


In skillet place 2 teaspoons of margarine cook mushrooms and green onion over med heat. Saute for 2 minutes, add minced garlic cook another 3 minutes, stirring to prevent scorching. Remove from heat,put into bowl,and set aside. Wipe veal with wet towel ctp clean, place between to sheets of clear wrap. Working from center to edges, lightly poundp with flat side of mallet. Remove wrap, and contiue pocedure until all veal is thinned. Sprinkle meat with salt and pepper. Cook veal in same skillet as mushrrooms,onions, and garlic, add remaining margarine, cook about 1 minute on each side. Tranfer veal onto warm plate, Add marsala and chicken broth to skillet boil gently about 2 minutes.Add onions mushroom and garlic. Heat through, spoon mixture over cooked veal. Serves 4

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Submitted 6/13/05.
Source: Family
Submitted By: Terri Mc.
Veal Marsala