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Catholic Recipe: Veal Cutlets in Marsala Wine


  • 1 1/2 pounds veal cutlets, thinly sliced
  • salt, pepper
  • 1 tablespoon flour
  • 4 tablespoons butter
  • 1/2 cup Marsala wine
  • 2 tablespoons stock


Serves: 4

Prep Time: 20-30 minutes

Difficulty: • •

Cost: $$$$

For Ages:15+

Origin: Italy


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Also Called: Scaloppine alla Marsala


Pound cutlets very thin. Sprinkle with seasonings; flour lightly. Melt butter in skillet. Brown veal thoroughly 6 minutes each side. Add Marsala. Cook 2 minutes on high heat. Remove meat; reserve in warm place. Add stock to pan in which meat cooked. Scrape side and bottom of pan thoroughly. Pour over veal. Yield, 4 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965