• 8 pieces Veal medallions

  • Salt & Pepper

  • 1 cup Unbleached Flour

  • .33 cup vegetable oil

  • 1 stick Butter

  • 2 tablespoons Finely chopped shallots

  • 2 cups Cleaned and sliced Mushrooms shiitake, fresh porcini, champignons

  • .5 cup Dry Marsala

  • .5 cup chicken stock

  • 2 tablespoons Chopped Parsley


  • 1.

    Lightly salt and pepper the veal, dredge it in flour and shake the excess off.

  • 2.

    In a wide skillet, heat the vegetable oil until it is hot but not smoking. Sauté the floured veal on both sides until golden and set on a plate.

  • 3.

    Drain the oil off and return to heat.

  • 4.

    Add half of the butter and the shallots. Cook for a few minutes until wilted, add mushrooms, salt and pepper and sauté over medium heat until all water has evaporated from the mushrooms, approximately 10 minutes.

  • 5.

    Add marsala wine and let cook until all alcohol has evaporated or burned off, approximately 7 minutes.

  • 6.

    Add the remaining butter and chicken stock, bring all to a vigorous boil and season with salt and pepper. When half boiled down, add meat and let simmer for 5 minutes.

  • 7.

    Add parsley and serve.

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Posted by JT101Report
LOVE this dish! The pork is even better than the veal especially when you cook up some crackling to boot! Yum!
Posted by Tracy146Report
Fabulous show Lydia. My mum Eileen loves it and is looking for a Veal and Prosciutto recipe from your show where you had the Prosciutto olive oil and garlic fried and place on top of veal fillets. If anyone can help me please feel free. Mum never misses a show. Cheers Tracy