Jul 09 2026
Restaurants›Fernandes Steak House II›Escalopes De Vitela À "marsala" Recipe

Escalopes De Vitela À "marsala" Recipe

Inspired by Fernandes Steak House II
Time30m
Serves4

Sauteed Veal with a Mushrooms and Marsala Wine Sauce

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Ingredients

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Meat

Vegetables

Liquids

Dairy

Seasonings

Method

Preparation

  1. 1

    Prepare the Veal

    Season the veal cutlets with salt and black pepper on both sides.

  2. 2

    Slice the Vegetables

    Thinly slice the mushrooms, shallots, and mince the garlic.

Cooking

  1. 3

    Sauté the Veal

    In a large skillet, melt 25g of butter over medium-high heat. Add the veal cutlets and cook for about 3-4 minutes on each side until golden brown. Remove the cutlets from the skillet and set aside.

  2. 4

    Sauté the Vegetables

    In the same skillet, add the remaining butter. Add the shallots and garlic, sauté for 1-2 minutes until fragrant, then add the sliced mushrooms and cook for another 3-4 minutes until they are tender.

  3. 5

    Add the Liquids

    Pour in the Marsala wine and chicken broth, scraping the bottom of the skillet to deglaze. Allow the mixture to simmer for about 5 minutes until the sauce reduces slightly.

  4. 6

    Combine and Finish

    Return the veal cutlets to the skillet, spooning the sauce over them. Cook for an additional 2-3 minutes to heat through. Adjust seasoning if needed.

Garnish and Serve

  1. 7

    Garnish

    Chop the fresh parsley and sprinkle it over the veal and sauce before serving.

  2. 8

    Serve

    Serve the escalopes de vitela à 'Marsala' immediately with your choice of sides.

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