Italian Veal in Marsala

Italian Veal in Marsala

Italian Veal in Marsala

Cook Time
25 Minutes
Italian Veal in Marsala
  • 4 slices of veal

  • 1 pinch Season-All

  • 25 gram (1 ounce) flour

  • 50 gram (2 ounce) butter

  • 100 gram (4 ounce) bacon,chopped

  • 100 gram (4 ounce) mushrooms, sliced

  • 300 millilitre (1/2 pint) chicken stock

  • 1 teaspoon Dried Basil

  • 1/2 teaspoon Oregano

  • 3 tablespoons Marsala


  • 1 Flatten out the veal slices with a steak mallet. Sprinkle both sides lightly with Season-All Seasoning. Coat in 15g (1/2oz) of the flour. Melt the butter in a large frying pan and quickly brown the veal on both sides.
  • 2 Reduce the heat to cook the meat thoroughly. Remove the pan and keep warm.
  • 3 Using the same pan and butter, gently fry the bacon and mushrooms for 2 minutes. Stir in the remaining flour and cook over a low heat for 1 minute. Gradually blend in the stock. Stir in the Oregano, Basil and Marsala. Return the veal to the pan, cover and simmer for 2 minutes.
  • 4 Serve on a bed of pasta with green vegetables.