Veal Marsala

Prep time 5 min cook time 30 min serves 4

Typical nutritional content (per portion)

456Calories 13.6gFat 4.1gSaturates 0.28gSalt 2.2gSugars


12 mushrooms, sliced

2 tablespoons olive oil

8 x 50g (2oz) thin veal or pork escalopes

4 spring onions, finely chopped

5 tablespoons sweet Marsala wine

120ml (4fl oz) beef stock

1 tablespoon shredded fresh basil

1 tablespoon softened butter

Egg tagliatelle and steamed long stem broccoli, to serve


Bring a small pan of water to the boil, tip in the mushrooms for 2 minutes, then drain.

Heat the olive oil in a large heavy-based frying pan over medium heat and sauté the veal or pork escalopes for 2-3 minutes on each side until nicely browned – you may have to do this in batches depending on the size of your pan. Transfer to a warmed plate, then cover in tin foil and keep warm.

Reduce the heat down and add the spring onions to the residue left in the frying pan. Sauté for 1-2 minutes until they are softening and then add the blanched mushrooms and sauté for another 2-3 minutes.

Return the veal to the frying pan and pour in the Marsala wine with the beef stock, basil and butter. Bring to the boil, then reduce the heat to low, cover and simmer for 6-8 minutes or until the sauce has slightly reduced and thickened. Arrange two pieces of veal on each warmed plate with the egg tagliatelle and steamed broccoli to serve.

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