flavourful culinary Solutions

Veal Marsala 4 servings





8 veal cutlets, 60 g each

45 ml (3 tbsp) butter

45 ml (3 tbsp)  olive oil

60 ml (3 tbsp) Marsala wine

250 ml (1 cup) Rose Hill demi-glace

10 ml (2 tsp) butter

White flour   

Salt & pepper, to taste   



1. Season cutlets with salt and pepper, and lightly dredge in flour.

2. Heat butter and oil in a frying pan and sauté veal cutlets on each side until golden. Remove from heat and set aside.

3. In the same pan, add Marsala wine and Rose Hill Demi-Glace. Reduce to desired consistency.

4. Remove from heat and add butter.

5. Serve with fettuccine in a cream sauce and vegetables.