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Italian Veal Marsala

Italian Veal Marsala


  • 4 x British Isles Rose Veal Escalopes
  • 45g dry wild mushrooms
  • 260g sliced closed cup mushrooms
  • 240ml boiling water
  • 130g plain flour
  • ½ tsp. black pepper
  • ¼ tsp. salt
  • 1 tsp. olive oil
  • 1 shallot – finely sliced
  • 1 clove garlic – finely chopped
  • 120ml dry Marsala wine or apple juice
  • 170ml low sodium chicken stock
  • 2 tsp. unsalted butter
  • Chopped parsley to serve


  • Calories: 302kcal
  • Protein: 27.5g
  • Carbs: 20g
  • Fats: 8.6g
  • Fibre: 2.7g


  1. Place the dry mushrooms in a small bowl and cover with water. Allow these to soak for 10 minutes.
  2. Meanwhile, mix together the flour; pepper and salt then dredge the veal escalopes on both sides in the mix. 
  3. Gently heat the oil in a large non-stick fry pan over a medium heat and add the veal. Brown for about 1 minute on both sides then remove and cover with foil to rest.
  4. Immediately reduce the heat to medium and add the sliced mushrooms, shallots and garlic. Fry off for around 3 or 4 minutes then add the Marsala (or apple juice), increase the heat and cook for 2 or 3 minutes until the liquid has reduced by half. 
  5. Strain the liquid from the mushrooms into the fry pan and reserve the mushrooms for later.
  6. Add the chicken stock, and cook until the liquid has reduced by a third.Serve the chicken alongside the potato
  7. Return the escalopes to the fry pan and cook for a further minute or two until the meat is warmed through. 
  8. Add the butter until the sauce is nice and creamy then serve topped with the parsley.

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