Jul 14 2026
Restaurants›Camille's›Vitello Alla Marsala O Francese Recipe

Vitello Alla Marsala O Francese Recipe

Inspired by Camille's
Time45m
Serves4

Sautéed veal, mushrooms and Marsala wine demi-glace, or egg battered veal with lemon butter, potato and vegetable

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For Vitello alla Marsala

For Vitello Francese

Method

For Vitello alla Marsala

  1. 1

    Prepare the Sauce

    In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant.

  2. 2

    Cook the Veal

    Season veal cutlets with salt and black pepper. Add to the skillet and cook for about 3-4 minutes on each side until browned. Remove and set aside.

  3. 3

    Add Mushrooms

    In the same skillet, add sliced mushrooms and cook until they are browned. Pour in Marsala wine and beef stock, scraping the bottom of the pan to deglaze.

  4. 4

    Finish the Dish

    Bring the sauce to a boil, then reduce heat and simmer until slightly thickened. Return veal to the skillet and cook for an additional 2-3 minutes. Stir in remaining butter and chopped parsley before serving.

For Vitello Francese

  1. 5

    Prepare the Breading

    In a shallow bowl, beat the eggs with a pinch of salt and pepper. Place flour in another shallow dish.

  2. 6

    Bread the Veal

    Dredge veal cutlets in flour, shaking off excess. Dip in egg mixture, allowing excess to drip off.

  3. 7

    Cook the Veal

    In a skillet, heat butter over medium heat. Cook the breaded veal cutlets for about 3-4 minutes on each side until golden brown. Remove and keep warm.

  4. 8

    Prepare Lemon Butter

    In the same skillet, add lemon juice and remaining butter. Stir to melt and combine. Pour over cooked veal.

  5. 9

    Serve with Sides

    Serve veal Francese with mashed potatoes and steamed mixed vegetables.

More from Camille's