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Veal al Marsala

Updated: Aug 22, 2022

Serves: 4

Being in Italy, veal is every where and we can get it at a great price. I find it easier to digest than beef and it is so versatile. I also found the Marsala Cremovo which a flavoured fortified wine from the Sicily region of Italy. Egg yolks, sugar and natural flavourings like caramel get infused into the marsala wine which makes it a great aperitif over ice but it is used a lot in baking and cooking in Italy. I can’t find the egg-based marsala at home so usually I add egg yolk and sugar.


12 extra thin slices of veal (or pounded to be super thin)

Lawry’s garlic salt or salt and pepper to taste

½ cup flour

2 tbsp butter plus extra

1 cup Marsala Cremovo


  1. Sprinkle veal with garlic salt

  2. In large skillet melt butter

  3. Coat veal with flour and add to pan

  4. Fry four minutes on each side and remove from pan to cook all pieces

  5. Place all meat into pan and pour in Marsala Cremovo

  6. Flip each piece of veal so that it is well coated

  7. Simmer for 5 minutes


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