Recipe courtesy of Tom Rice
50 min
50 min
1 serving


  • 4 ounces spaghetti
  • 1 teaspoon olive oil 
  • Salt and freshly ground black pepper
  • 1/4 cup sliced green bell pepper 
  • 1/4 cup diced yellow onion 
  • 1/2 cup sliced mushrooms 
  • One 6-ounce veal cutlet, pounded thin 
  • 1 teaspoon dried oregano 
  • 1 teaspoon minced garlic 
  • 1/2 cup Marsala wine or sherry 
  • 1 tablespoon unsalted butter


Cook the pasta according to the package directions.

Heat the oil in a medium saute pan or skillet over medium-high heat. Season and saute the bell peppers, onions and mushrooms until the moisture has released from the onions and mushrooms and they begin to brown, 6 to 8 minutes. Add the veal and settle it to the bottom of the pan. Add the oregano, garlic and some salt and pepper and saute until the veal is browned, about 5 minutes per side. Add 1/4 cup of the wine, reduce until the pan is almost dry, then add the remaining wine and the butter and reduce the heat to medium low. Reduce the liquid by half and serve over the spaghetti.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:


Veal Marsala

Recipe courtesy of Giada De Laurentiis

Variations on Veal Cutlets with Marsala: Scallope al Marsala

Recipe courtesy of Mario Batali

Chicken Marsala

Jumbo Shrimp Marsala-Style: Gamberoni alla Marsala

Recipe courtesy of Mario Batali

Veal Milanese

Recipe courtesy of Giada De Laurentiis

Veal Saltimbocca

Veal Romana

Recipe courtesy of Emeril Lagasse

Veal Pizzaiola

Recipe courtesy of Chef Vola's Restaurant

Veal Pizzaiola


So Much Pretty Food Here