Gluten and Dairy free Veal marsala

vealmarsala (1).jpg

Gluten and Dairy free Veal Marsala

  • Servings: 4-6
  • Print

An easy weeknight dinner

Recipe by


  • 6 oz
    white mushrooms, sliced
  • 2 tablespoons
    grapeseed oil
  • 2 tablespoons
    dairy free spread
  • 1 1/2 pounds
    veal scallopini (thin sliced)
  • 1/2 cup
    white rice flour
  • 1/2 cup
    sweet marsala wine
  • 3/4 cup
    chicken broth
  • 1/2 teaspoon
  • 1/4 teaspoon
  • 1/4 teaspoon

Cooking Directions:

  1. Place the flour in a plastic bag with salt and pepper and add the veal scallops two at a time.
  2. Shake until they are well coated, then set aside.
  3. In a large skillet, heat the oil and spread until bubbly.
  4. Add the mushrooms and cook until golden brown, about 15 minutes.
  5. Remove to a separate dish.
  6. Fry the cutlets in the skillet one minute per side.
  7. Remove to the dish with the mushrooms.
  8. Add the Marsala wine, and deglaze, scraping up any browned bits from the bottom.
  9. Add the chicken broth and cook until the sauce has reduced by half and has thickened.
  10. Taste and add salt and pepper as needed.
  11. Return the mushroom and veal to the pan to reheat.
  12. Serve the veal with a good sized spoonful of the mushroom marsala sauce.