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Veal Scallopini Marsala
with Mushrooms & Artichokes

Do not overcook the veal or it will be tough - serve with rice, sugar snap peas and a nice red wine - a very simple but elegant dinner. This recipe serves 2.


  • 3/4 pound veal cutlets

  • 1 sliced lemon

  • 1/4 cup flour

  • 1/2 cup Marsala wine

  • 1/4 cup olive oil

  • salt and pepper to taste

  • 1/2 pound mushrooms, sliced

  • 1 package frozen artichoke hearts (9 ounces)


Veal  should be in very thin pieces - flatten if needed. Cut into 4-inch servings and dredge in flour (put flour onto dinner plate and coat veal thinly).

Sauté sliced mushrooms in olive oil and remove to a dish. Brown veal quickly in same pan, turning to brown both sides. Remove to serving platter and keep warm in 170°F oven. Add Marsala wine to pan drippings, season with salt and pepper to taste. Return mushrooms to pan, add artichoke hearts. Cover and simmer for five minutes over low flame.

Pour mushrooms and artichoke hearts over veal on serving platter; top with thinly sliced lemon and serve with rice or orzo (pasta) and sugar snap peas.


Makes 2 servings

Dorothy & Jay Harris - Copyright 2004-2010