Veal Marsala

Veal Marsala, a meal many of us only consider having at an Italian restaurant, is easy to prepare at home. This tasty, one pan dish of tender veal topped with a light mushroom Marsala wine sauce and placed on top of buttered fettuccine is a quick and elegant dinner to serve when entertaining throughout the year.

Veal Marsala On A Bed Of Fettucini
Veal Marsala On A Bed Of Fettuccini

Since this recipe only requires a few ingredients, I try to use the best that I can find. For this special dinner, I cross the New Hampshire border and head down to a gourmet grocery store 25 miles away in Massachusetts. There I can find beautiful veal scaloppini, sliced thinly from the leg, veal demi glace and Marsala wine. Veal demi glace, if you can find it, is an ingredient that adds a depth of flavor to the sauce but beef stock can be used in its place. I suggest using a nice Marsala wine because if it isn’t good enough to drink, you don’t want to use it in this special dinner. My husband prefers a semi sweet Marsala wine for the sauce but dry, which I prefer, is what I used in this recipe. This fortified wine from Sicily will add a rich caramelized and savory flavor to the veal. If Marsala is hard to find where you live, you could substitute another fortified wine such as Madeira or sherry which would give you a similar but slightly different taste. A less expensive alternative to veal Marsala but equally delicious, would be chicken Marsala prepared the same way.

Veal Marsala

Serves two, adjust the recipe according

  • 4 thin slices of veal scallopini (about 3 oz. each), chicken may be substituted
  • salt and pepper to taste
  • flour for dusting (I use Wondra)
  • 2 Tbsp. butter plus an additional 3 Tbsp. butter
  • 2 Tbsp. olive oil
  • 1 shallot, finely chopped
  • 2 garlic cloves, minced
  • 8 oz. mushrooms, sliced (I used Baby Bella)
  • 3/4 c. Marsala wine
  • 7 oz. container of veal demi glace (I used D’Artgnan) or 1 c. beef stock
  • 1/8 tsp. truffle oil (optional)
  • 2 Tbsp. finely chopped fresh parsley

If the scallopini are large, cut them in half. Pat the veal dry with paper towel, season each side with salt and pepper then dust lightly with flour, shaking off any excess. In a large sauté pan, heat 1 Tbsp. butter with 1 Tbsp. oil over medium high heat. Add half of the veal and sauté briefly 1 to 1 1/2 minutes per side just until it turns a light golden brown, being careful not to overcook. Remove the veal from the pan and set aside. Repeat with another Tbsp. butter, olive oil and the remaining veal. When cooked, remove from the pan and set aside with the other veal.

Using the same pan, add 1 Tbsp. of butter, the shallots and garlic and sauté for about 30 seconds. Add an additional Tbsp. of butter, the mushrooms and season with salt and pepper. Sauté until the mushrooms are golden brown, about 3 minutes. Add the Marsala and cook over medium high heat, stirring often, until the wine is reduced by half. Add the demi glace or beef broth, whichever you are using. Simmer until reduced by half, about 4 minutes. Stir the remaining Tbsp. of butter into the sauce, taste and adjust the seasoning, if necessary. Add the truffle oil, if using, and the chopped parsley. Return the veal to the pan along with any accumulated juices. Turn to coat and simmer the veal no more than a minute to heat through as the veal will dry out if even slightly overcooked.


I served the tender veal and its savory mushroom wine sauce over a bed of fettuccine that had been tossed with a simple mixture of olive oil, butter and finely chopped fresh parsley. If you do the same, have your pasta ready and kept warm before adding your veal to the sauce. A mixed green salad, some crusty bread and a good bottle of red wine make a great accompaniment to this delicious meal. Buon Appetito!

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198 thoughts on “Veal Marsala

    1. Hi Kay, This is a dish that my husband enjoys ordering in an Italian restaurant so I thought I would surprise him. I’m glad that my post has inspired you to make it again…we thought it was delicious. Thank you for your nice compliment.

  1. Ohhhh that looks so good Karen, in all its’ glistening glory. I do love a good veal marsala! I was given a tiny bottle of truffle oil for my birthday in October, and haven’t cracked it open yet. Excellent idea to add a slosh to finish. Yum!

    1. Thank you for your lovely compliment, Saskia. I have just a small bottle of truffle oil too. It lasts a long time as it only takes the tiniest amount to add a nice depth of flavor to a dish. I’m glad you like the idea of adding it to the dish.

    1. Exactly, Maureen…it takes the same amount of time to cook. While poor quality ingredients can ruin a dish, good ones can turn a dish to something special. 🙂

    1. Hi Debbie, I know it is hard to find good quality veal…I made a fifty mile round trip for what I used. I make a trip a couple times a year down to the gourmet market for hard to find ingredients that I like to turn into special meals. Thank you for your nice compliment and wish. Yes, we had a lovely Thanksgiving, I hope yours was as well.

      1. Yes, mine was great, but started out iffy with all the snow we got on Wednesday. I don’t blame you for making a special trip. You have to treat yourself every now and then.
        Have a great week!

  2. Karen, I am not much of a veal eater as it is hard to find good, organic veal and when I do it is rather expensive, but the next time I run across some that is just perfect I will make this dish. I is just the kind of mix I love…the meat…the sauce…the pasta..cozy and good for a dark winter supper. Happy December.

    1. Thank you Teresa, for your nice compliment. I’m happy to know that you like the recipe. Yes…veal can not only be hard to find but it can be expensive. One nice thing is that you don’t need a lot of it for this dish so the two dishes that I prepared were a lot less than what one dish costs in a restaurant. When not cooking for a special occasion, thinly pounded chicken or pork is a good alternative and equally delicious. 🙂

  3. Hi Karen! I had a chicken marsala at a nice restaurant the other day and it was delightful. I have been so eager to be able to make my own but have never tried! I’m glad you reminded me to use quality ingredients and not scrimp out! That is a universal truth….the less ingredients you use, the higher end they need to be (and fresh!!!) I need to get my hands on some truffle oil too!

    1. Hi Laura, I think chicken marsala is as popular as veal is and so good. Yes…when only a few ingredients are used, they really do need to be the best you can find. I have a very small bottle of truffle oil and like adding it to dishes that use mushrooms for extra flavor but if you don’t have it, you can certainly leave it out of the recipe as it only uses a couple of drops.

  4. Dear Karen, I do so enjoy a good veal marsala – yours look absolutely wonderful with that amazing looking sauce, the sliced mushrooms and the perfectly cooked pasta – I am not surprised that you would even “cross borders” in order to get the best of ingredients for this fabulous meal – hope you are well and enjoying this very special month.
    Liebe Grüsse, Andrea

    1. Thank you for your lovely compliment, Andrea. I love where we live in New Hampshire but I do have to travel some distance when I need special ingredients. I try to make the most of each of those trips and fill my cart with items for several meals. Yes, this is a special month with lots of traditions and wonderful foods. One of my favorite memories of my trips to Germany at Christmas are the cinnamon and ginger star cookies I’ve had in Munich. I believe you refer to them as gingerbread. 🙂

  5. I know that I would love this dish. It is just a matter of gathering the good quality ingredients. Thanks for a wonderful recipe. Your photo makes it look so enticing.

    1. Thank you Penny, I’m glad that you like the recipe and the photo. It is hard to capture a dish of brown food as everything tends to blend together. 🙂

  6. Karen, your veal masala looks fantastic. Using the best and freshest ingredients you can find is the first step of being a good cook. By looking at your recipes I know you are a great cook. I made your scallops and they were so good, everybody loved them. I have the DArtgnan Cookbook and use it when cooking fowl, especially my once a year goose.

    1. I appreciate your kind words about my cooking, Gerlinde, thank you! It is nice to know when someone has prepared one of my dishes and lets me know…I’m glad that everyone enjoyed the scallops. D’Artgnan has such good products so I know I would enjoy their cookbook. My husband had goose when we were in Germany one year and still talks about how good it was. 🙂

  7. I love veal, but I have never really cooked it since I retired from the kitchen. This just look lovely and read lovely – your images … makes me drool. Marsala wine I like for cooking, but not that keen on drinking it. Lovely and tasty post, Karen.

    1. Hi Viveka, I’m always happy when my retired chef friend likes one of my dishes, thank you for your compliment. I’m the same way as you when it comes to Marsala wine but it is perfect for certain recipes. If I’m going to drink a glass of fortified wine, my favorite is tawny port.

      1. Yes, you really do your dishes, talking to me… and some screams like this do. Have to try it … But I will try it with pork. I’m not very fond of dessert wines – but I got a fantastic Limoncello on Saturday, so I had to buy a bottle with me home. Have to visit Scotland to get the taste of Lemoncello. *smile – At a little pub in a little Scottish fishing village just, going to try out their Christmas menu. A wet and damp evening.

      2. Pork tenderloin will work wonderfully in this dish as it has a very neutral flavor. It sounds like you are experiencing weather similar to ours…it fluctuates from snow to drizzly rain. I know that the weather can not damper your joy of traveling.

      3. Now snow yet … but they have promised us a Russian winter, something like yours last year. I really hate the cold drizzle rain.
        The weather we can do nothing about … just to accept and do the best of it. Today I will move on to Dublin, no rain yet.

  8. I adore chicken Marsala and look forward to making your recipe. This is the perfect meal for our family Christmas celebration since we are tired of the same old thing.

    1. Hi Karen, I’m glad that you like the recipe and it is just as delicious prepared with chicken. I’m with you, I try to think of something different to serve for Christmas each year…I’ve glad I have inspired you and appreciate your nice comment.

    1. Hi Rosemary, Now that you are finding good sources for your food shopping, I’m sure that you have a market that will have nice veal scallopini. Thank for for your nice compliment.

    1. Hi Vicki, I’m happy that this post reminded you of one of your favorite dishes. You are right, it is delicious prepared with either veal or chicken. Thank you for your nice compliment.

    1. Thank you Sues, for your nice compliment. I’m happy to know that you like the veal Marsala recipe. The store is called Butcher Boy and it is located in North Andover, Massachusetts. I think it would probably be about the same distance from Boston as it is for me driving down from New Hampshire. It is not a big store but if you decide to go, the butchers are extremely helpful.

  9. This is such a great dish! And you’re right that it’s easy to make. And you’re also right that demi glace adds an awful lot to the dish — really takes it to another level. I’ve made this with pork, too which is interesting, but it’s impossible to beat good veal. Really good recipe — thanks.

    1. Hi John, I’m glad that you like veal Marsala. If you are going to make a special meal, I think using the demi glace does add an extra depth of flavor. Thank you for your nice compliment.

  10. Another delicious recipe. I love the way you eat. I’m big into mushrooms these days and they work so well with veal. I can’t wait to make this!

    1. Thank you as always, Amanda for your lovely compliment. I’m glad you like the recipe…I hope you will enjoy the dish if you get an opportunity to make it. 😀

  11. Karen–it looks delicious! I think this is one of those recipes that we’ll have to travel for ingredients for. Oh darn–hate when THAT happens-
    Hope you’re enjoying the season. I’m afraid around here, we’re enjoying just a little TOO much–stepped on the scale after the Thanksgiving day “gorge” , and OH MY!
    Have a wonderful week, Karen.

    1. Thank you Sue, for your nice compliment. The dish was really delicious if I do say so myself. I know that many of my readers are like myself and have to travel for some ingredients in recipes. It is why I always try to give an alternative. This dish made with thinly pounded chicken cutlets, beef both, and no truffle oil will still be a delicious meal. I had that “Too Much” feeling when I stepped on the scale this morning as well but isn’t that part of the ritual. If we didn’t gain weight during the holidays, then we wouldn’t need to make the New Year’s resolution to loose weight. 😀

  12. Somehow, I’ve never had veal marsala. In part that may be because one of my daughters, as a child, made me promise to never have veal and that has stuck all these years. However, I do know it’s now possible to procure humanely raised veal, so it is an option. More likely, though, I’ll try the chicken version, and I know just where to come for the recipe!

    1. Hi Marlene, I know that many people choose not to eat veal…for those, using thinly pounded chicken breasts is a delicious alternative. You are correct, raising young cows humanely for veal has certainly made great strides over the years…thank goodness. 🙂

  13. I just found an Italian market close to where I get my hair cut. I am going to check it out. They make their own sausages, etc. Bristol Farms has demi glace, but it really is expensive. Maybe a good way to splurge. You certainly have my mouth watering.

    1. Thank you Madonna, I’m glad that you like the recipe. I bet the Italian market will have nice veal scallopini. I know that veal demi glace is one of those ingredients that we could make ourselves but it is a lot of works and when time is limited, I buy something like this even though it is expensive for a special meal.

    1. Thank you for your lovely compliment, Fae…I’m happy to know that you like the recipe. I feel the same way about your beautiful light and crispy tempura. 😀

    1. Hi Tamara, Thank you for stopping by my blog for a visit and your nice compliment. I agree with you that simple dishes can sometimes be the best.

    1. Hi Uru, I’m glad that you noticed nice glaze from the sauce. Photographing brown dishes is hard in that everything tends to blend to together. Thank you for your nice compliment.

  14. This looks great, Karen! Unfortunately, since we don’t drink, I’ve never made it or tried it, but looks amazing! I do know that demi place is worth hunting down because it does add a great depth of flavour.
    I’ll have to try and come up with a substitute, won’t be the same but similar.
    Have a great day!


    1. Thank you for the compliment, Nazneen. I’ve never tried a substitute but I’ve read that you could use a mixture of white grape juice, vanilla extract and sherry vinegar but I would probably just leave it out. As you say, it won’t be the same but still a very nice dish. 🙂

    1. Hi Ksenia, I’m happy to know that you like the dish, thank you. I’m glad you agree about using the best ingredients you can find on a simple dish like this to make it special.

  15. I do love veal even though I have reservations on the way they are raised. I will try your recipe when I pick up the wine. I often make the veal dishes with chicken, so maybe I will try that first. I never even had this dish in a restaurant. Not sure why since it sounds so good.

  16. This is a wonderful recipe. Karen…traditional, elegant and very much comforting in the cold weather. My husband and I love both the veal and chicken version, I may actually like the veal more so, it seems to retain it’s moistness better. And yes, my mother in law always told me to only use the wine I love to drink!!

    Hope you had a great Thanksgiving…I could actually go for a rare steak right now after the turkey and subsequent leftovers! lol!

    Jane x

    1. Thank you Jane, I’m happy to know you like the recipe. Thanksgiving was great and we just finished our Thanksgiving leftovers last night…a turkey pot pie with thyme crust. I know what you mean about a steak. 😀

  17. Perfectly scrumptious looking and I do believe I’m going to make this this week. I seem to make chicken marsala fairly often but for some reason have never really thought to make veal marsala. Time for a nice change I’d say and thank you for the recipe.

    1. I’m happy to know that you want to try my recipe Diane. I hope you will enjoy the dish as much as my husband and I did. Thank you for your nice compliment.

    1. Thank you Kathryn, for your compliment about the meal and I glad you agree about good ingredients. The regular market that I shop at is 10 miles away so I don’t mind going the extra distance for specialty ingredients. It is just one of the things you have to do when you live in a rural location.

  18. What a classic dish. I can taste the Marsala now. You are absolutely right about the demi-glace. It elevates the dish to the level of fine dining. I used to make my own – a three day process it was, but it was worth every bit of work. Brava!

    1. Thank you for your lovely compliment, Adri…it is much appreciated. It doesn’t surprise me that you used to make your own demi glace, you are a terrific cook.

  19. This would definitely be something my husband would love too. I’ve seen it on many an Italian menus so it surprised me how easy it is to prepare. I may have to surprise my husband with this lovely dish too one day.

    1. Thank you Liz, I’m happy to know that you enjoy Marsala and like the recipe. I guess I’ll have to start passing out napkins to my blogging friends. 😀

  20. Veal Marsala is a favorite in our home, Karen! Your recipe looks delicious. It surprised me ,when we moved here, that veal is not easy to find in Colorado! It took awhile but I finally found a source which is organic and very good.

    1. Hi Pat, I’m happy to know that you enjoy veal Marsala and appreciate your nice compliment. I know that it is hard moving to a new location and finding markets that caring all your favorite things…glad you found a nice source for veal.

    1. Thank you for your nice compliment, Debra. It is so true, some of the Marsala you wouldn’t want to take even a sip of but as you say, there are some nice ones from Sicily.

    1. Hi Katerina, I’m glad that you like the recipe…thank you. I do know that you use Marsala a lot in your cooking. I know I would like the sauce you made for your squash ravioli that used it. 🙂

  21. Would you believe that I’ve never eaten Veal Marsala, Karen? 🙂 I think it’s because mushrooms and I are not friends. But perhaps I could make a garlicky version instead. 🙂

    1. I’m sorry to know that mushrooms are not your friend. The sauce is so good that I think you will still enjoy the veal without the mushrooms.

      1. Absolutely … it’s unique taste is a can’t-miss item on the menu … although I don’t always order it.

  22. This is one of my favourite dishes. I had no idea it was so simple to make. Thank you for your wonderful recipe (and the tips for the marsala…very helpful). SO great to be back here again and being part of your adventures in food.

    1. Hi France, I’m happy that you are back in the blogging world and certainly appreciate your visit and compliment. I’m glad you enjoyed the post, thank you.

  23. Mmmmm, mushrooms. Chicken marsala is one of my favorite dishes at Italian restaurants. I haven’t gotten around to trying veal, though. I’ll keep my eyes out at the grocery store!

    1. Hi Ruth, I agree with you about mushrooms…they add such an earthy and delicious flavor to so many dishes. I hope you will get a chance to try this dish with a nice veal scallopini…I believe you will love it.

  24. What a beautiful meal. I just love veal masala but I don’t think I’ve ever cooked it! It’s so great how you honoured this dish with quality ingredients. I just love veal demi glace and doesn’t it just take any dish to another dimension. Must make this! xx

    1. Thank you Charlie, for your lovely compliment…I hope you will enjoy the recipe. This is such an easy dish to prepare at home and so delicious. Veal demi glace really does add lots of taste to whatever you use it in, I’m glad you agree. 🙂

    1. Thank you for your nice compliment, Susan. I do think this is a wonderful dish to serve when entertaining. What is nice is that this is a dish where you can do much of the preparation ahead of time.

    1. Hi Sam, There are so many classic dishes that are so good and need to be made again. It seems that restaurants have always made this dish and I thought it was high time to make it for my husband…he loves it. I’m glad that you agree how tasty this dish is…thank you!

  25. I have my meals planned through the holidays, but this will for sure be on our table in January! I can’t wait. My mouth is watering already.

    1. Hi Kristy, I think it is terrific that you have a meal plan for the whole month of December…bravo! I’m happy that you want to add this recipe for one of your January meals. Thank you so much!

  26. I must say it looks so delicious and yet the instructions are simple and easy to follow too. I’ll probably try it with some chicken coz I’m not sure I can find veal in my local store here. You make me want to eat dinner all over again.

    1. Thank you for your nice compliment Liz. This really is a simple dish to prepare but loaded with flavor. I understand about it being hard to find the veal…chicken is equally delicious.

    1. Hi Barbara, I’m glad that you like Marsala. I do think this is a delicious meal…I’m happy you like the recipe. Thank you for your nice compliment.

    1. I appreciate your nice compliment, Cheri. I’m happy that you like the recipe. If your husband is like mine, I believe he will enjoy this meal. 🙂

  27. Hi Karen, this dish looks delicious! I also love one pan dishes, less to clean up! Thank you for stopping by! I always enjoy your visits. I replied to your comment, but after I posted it, I thought it was rather vague. So, I said our Thanksgiving was interesting, and it was, because we had no power! Thank goodness for generators, gas grills, Bunsen burner’s to cook on and candles to dine by! It was also very bittersweet for my family, we are still reeling from the loss of my nephew in September, I don’t know if you read those posts or not. To a happier the topic, my husband’s birthday is Monday and this might be his homemade birthday dinner – he loves veal! Enjoy your weekend!

    1. Hi Mary, I’m glad you like the recipe and are thinking about making it for your husband for his birthday. If he is like my husband, he will love it. BTW, I buy my veal from Butcher Boy in North Andover…not too far away from you. We lost our power too but thankfully we have a whole house generator. I know that it is hard dealing with the sudden death of your young nephew but I’m also happy to see you doing a little blogging. 🙂

      1. Thank you. 🎄 I love the Butcher Boy! Have you ever tried their “Holiday Roast” – it is seriously delicious! Check it out the next time you are there.

      2. I’ll definitely have to try the roast. Everything I’ve bought at Butcher Boy has been top quality…it is worth the drive. 🙂

  28. I have never cooked veal…but looking at your make me want to try…looks delicious….restaurant quality.
    Hope you are enjoying your week Karen 🙂

    1. Thank you Juliana, for your nice compliment. I believe you would find cooking veal scallopini very easy. Since the veal is so tender and thin it takes barely a minute on each side. If you can’t find nice veal, chicken or pork is an excellent substitute. This has been a busy but enjoyable week getting my home ready for Christmas. I hope you are having a nice week as well.

    1. Thank you Tandy, for your nice compliment. South Africa produces some very nice fortified wines…perhaps someone can suggest a good substitute if you can’t find Marsala wine.

    1. Hi Didi, If you enjoy veal Marsala, then you should definitely make it at home…easy to do, delicious and way less money than at a restaurant. I’m glad you like the recipe…thank you!

    1. Hi Jay, Thank you for stopping by for a visit and your enthusiastic compliment. I’m happy you like the recipe but sorry to have made you hungry. 😀

  29. Just emailed the recipe over to my husband, it sounds pretty simple and very tasty,just the sort of dish that will give me a night off 🙂 Thanks Take care Diane

    1. Hi Amy, Veal Marsala is definitely something you should make at home. It’s so easy to prepare and costs way less than eating the dish at a restaurant. Thank you for your nice compliment.

    1. Hi Denise, I’m glad that you like my version of veal Marsala. I believe the little bit of truffle oil used to finish the dish adds to the overall goodness. 🙂

  30. Mouhtwatering – literally!! Looking at these perfectly cooked mushrooms in that glossy dish I wanted grab a fork and dig in!

  31. Karen, I’m sorry you have so many problems commenting on my blog, but thanks for persevering! Your veal looks terrific, and reminds me that it’s been a while since I’ve cooked with marsala.

    1. Hi Beth, Hopefully I’ve learned a way around the problems I’ve been having with Blogspot…my comments now appear that I’m a Blogspot or Blogger user instead of using WordPress but that is OK with me if my blogging friends know I’m visiting them and enjoy their posts. I’m glad that you enjoyed the veal Marsala recipe and it has inspired you to cook with Marsala again. 😀

    1. Hi Sophie, I’m happy to know that you tried my veal Marsala recipe and enjoyed it. Your spelt tagliatelli sounds like a perfect accompaniment.

    1. Hi Cecile, I’m happy that you like the looks of this dish. I think it was delicious and costs much less than what it would be if served in a restaurant.

  32. An easy but such a festive dish. Perfect for a family party. I haven’t had veal for ages too… so thank you so much for reminding this delicious dish.

    1. Hi Sissi, I’m happy to have reminded you how easy and good this dish is. I’m sure that you have the availability to wonderful veal in Switzerland. I appreciate your nice compliment.

  33. I would gladly travel 25 miles for some “beautiful” veal scaloppini Karen. Veal Marsala is a favorite of mine and I haven’t indulged since moving to PA. Boy do I miss it. For me to get any kind of good Veal I would have to travel about 200 miles which I plan on doing come Spring!

    Your Veal looks delicious as I am sure it tasted too. Thank you so much for sharing, Karen…

    1. Hi Louise, When we yearn for delicious food, we sometimes have to be willing to travel for good ingredients. Thank you for your lovely compliment about my dish. 🙂

    1. Hi Donna, Once you make veal Marsala and see how easy but delicious it is, I think you will end of making it whenever you want a special meal. Thank you for your nice compliment, I’m glad you like the recipe.

  34. My mouth is watering for your delicious looking veal marsala dish! The sauce is so rich looking. Even with purchasing the best you can, I bet it’s still less expensive than purchasing it at a restaurant!

    1. Hi Sandra, I’m glad you like the looks of the veal dish, thank you. Yes…even using the best of ingredients, this meal for two cost less than what you would pay for one if eating it in a restaurant.

  35. I adore any meat in a marsala sauce and when veal is on sale again (hopefully soon), I’ll make your recipe! The sauce is to die for! Happy Christmas Time!

  36. OMG I must know where this mystery store “25 miles down the road into Massachusetts” is?!
    That would practically be 1/2 way to my house in the north shore of the Boston metro area.

    1. Hi Carol, The market is Butcher Boy in North Andover. If you haven’t been there before, perhaps you could stop by on the way back the next time you visit your mother in New Hampshire.

      1. Oh I know that one and have been to it!! It’s a tiny bit out of my way, so I don’t usually go there. I like McKinnons – one location is only 15 mins away from me. Have you been to their Portsmouth location?

      2. I was never in McKinnons in Portsmouth but was in their Salem location. I preferred Butcher Boy because the butchers would handle any special request.

  37. Hi Karen: The other night I tried my first Marsala dinner. I used chicken as that is what I had in the fridge. Oh my !! the Marsala and Cremini mushrooms what an awesome combination. The whole time I was cooking I couldn’t stop thinking about how good this would be with veal. Ran out today and picked up some veal and am going to make it tonight. Now that I have a bottle of Marsala in the house I think it is going into everything….pancakes, stews, and I also tried it with Banana’s Flambe.

    1. Hi Jim, Good for you…I’m glad that you liked the recipe. You are right, it is delicious with chicken and I’m sure you enjoyed it with the veal as well. Now that you have the Marsala, I know that you will find all kinds of ways to use it. Thank you for your nice comment, I’m always happy to know when someone enjoys one of my recipes.

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