Veal in marsala sauce

Veal in marsala sauce

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
4 veal escalopes, each about 200 g
1 tablespoon olive oil
15g butter
75ml marsala
25ml water
50-60ml double cream, to taste
freshly ground black pepper


  1. Heat the oven to 120°C.
  2. Trim the veal of any sinew and place between 2 sheets of cling film or baking parchment. Beat lightly with a meat mallet or rolling pin until about 1.5 cm thick.
  3. Heat a large frying pan over a medium to high heat and add half the olive oil and half the butter, just enough to cover the bottom of the pan (too much fat can prevent browning). Season 2 veal escalopes with salt and pepper and fry for 1–2 minutes on each side until brown but still slightly underdone through the centre (they will continue to cook while you make the sauce). Remove to a plate and keep warm in the low oven while you fry the remaining escalopes.
  4. Wipe out the pan lightly with kitchen paper. Heat the remaining oil and butter in the frying pan and brown the remaining escalopes. (If your pan is not large enough you may need to cook them in more than 2 batches.)
  5. Pour off the excess fat from the pan and deglaze with the Marsala and water, then reduce to about 60 ml. Add the cream to taste and bring to a simmer. Season with salt and pepper to taste.
  6. Place a veal escalope on each plate and pour the sauce over to serve.


  • You can also use pork fillet in place of the veal.

A note on tenderising meat...

  • Cuts of meat can be made more tender. Pounding, as for the veal escalopes, grinding or cutting, all break down the structure of the muscle bundles. Marinating meat in wine or citrus juices allows the acid to break down muscle fibres and connective tissue, making the meat more tender.
Leiths School of food and wine
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