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Mushroom Veal Marsala

6 Min
13 Min

The secret to this veal main dish is the flavor that the combination of mushrooms and marsala give off. They blend together for a flavor that's oh so rich.

What You'll Need

  • 1 teaspoon chopped fresh or dried rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 pound veal scaloppini (1/4-inch-thick)
  • 2 tablespoons olive oil
  • 1 (8-ounce) package sliced fresh mushrooms
  • 2 cloves garlic, minced
  • 2 teaspoons cornstarch
  • 1 teaspoon chicken bouillon granules
  • 2/3 cup water
  • 1/3 cup dry Marsala (see note)

What to Do

  1. Rub first 3 ingredients over veal. Heat oil in a large nonstick skillet over medium heat. Add half of veal; cook 2 minutes on each side or until light golden. Remove veal from skillet; keep warm. Repeat with remaining veal.

  2. Add mushrooms and garlic to empty skillet; cook over medium-high heat, stirring constantly, 3 minutes until tender.

  3. Combine cornstarch and remaining 3 ingredients; add to skillet. Cook, stirring constantly, 1 minute or until thick and bubbly. Serve over veal.


Marsala is a smoky-flavored Italian wine. You can substitute 1/3 cup dry white wine plus 1 teaspoon brandy for Marsala, or simply use 1/3 cup white grape juice.

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