Marsala veal cutlets

  • Preparation time 10 minutes
  • Cooking time 8 minutes
  • Servings


480 g

Four veal cutlets

45 ml

of butter

125 ml

of Marsala wine

25 g

of Berthelet Professional Beef Low Sodium Instant Gravy Mix

250 ml

of water

15 ml

of finely diced green onion

1 g

of table salt


Step 1
In a pan, mix the broth base with water, bring to the boil and set aside.

Step 2
In a non-stick pan, heat 2 soup spoons of butter over a medium-high heat. Add the veal cutlets to the pan and sprinkle with salt. Brown the veal for 4 minutes on each side. Remove from the pan and set aside.

Step 3
In the same pan, add the rest of the butter and sweat the green onion.

Step 4
Deglaze the pan with Marsala wine and reduce by half.

Step 5
Add the beef flavour sauce and mix well. Place the cutlets in the sauce to reheat them.
Serve with herb pasta and your favourite vegetables.