Veal Masala with Mushrooms

Much to my carnivorous delight veal has become increasingly easy to source in Cape Town and when I do chance upon it, I enviably buy some to make escalope milanaise (basically an Italian weiner schnitzel) for my partner’s dinner. I usually always make sure that there’s enough meat left over so that I can make myself one of my favourite Italian dishes – veal masala with mushrooms.

This sweet and satisfying meal is surprisingly easy to make and is just the right side of retro-dining chic without being a culinary cliché.

For more Italian recipes from The Muddled Pantry, please click here


  • 4 thin scallops of veal
  • All-Purpose Flour, seasoned with salt and pepper (enough flour to coat the meat)
  • 2 tbsp. olive oil
  • 2 tbsp. butter
  • 150g Portobello Mushrooms, thinly sliced
  • 3/4 cup Sweet Marsala Wine
  • 1 cup chicken stock
  • Salt & Pepper


Firstly you’ll need to make the veal as thin as possible. Do this by placing the meat between two sheets of cling-wrap and then gently beating it with either the flat side of a kitchen mallet or a rolling pin. Remember to place the slices of meat slightly apart from each other on the cling-wrap as they will spread as they are flattened. Don’t go overboard with your pounding (this isn’t a therapy session), you don’t want to tear through the meat and you are not trying to tenderise it – you simple want to make it as thin as you possibly can. Once you’ve reached the desired thickness, carefully remove from the cling-wrap and set aside to rest.


  1. In a frying pan large enough to accommodate all your meat at same time without overcrowding it, heat the oil and butter.
  2. Add the sliced mushrooms and cook until they are golden brown.
  3. In the meantime, place the seasoned flour into a plastic bag and add the veal. Lightly shake the bag until the veal is evenly coated in the flour.
  4. Take the mushrooms out of the pan and set aside.
  5. Remove the veal from the bag, shake off any excess flour and add to the pan. Fry for 1 minute on each side then remove and keep them aside with the mushrooms. Lightly cover with tin foil.
  6. Add the Marsala wine to the hot pan and de-glaze, scraping up any brown bits in the pan. Then add the chicken stock and cook over a high heat until the sauce has reduced by half and has thickened slightly.
  7. Taste for seasoning and add salt and pepper accordingly.
  8. Return the veal and mushrooms to the pan. Coat with the sauce and reheat.

Serve With: fresh tagliatelle and steamed green beans

For more Italian recipes from The Muddled Pantry, please click here



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