Veal Cutlets, Marsala


  • 115 g (4 oz) Quebec Veal cutlet
  • 30 to 50 ml (2 to 3 tbsp) Marsala (wine)*
  • 60 ml (1/4 cup) demi-glace sauce
  • Salt and pepper
  • Mushrooms cooked in advance according to taste

*You can replace marsala with:

  • 30 ml (2 tbsp) grape juice
  • 15 ml (1 tbsp) red wine vinegar
  • 15 ml (1 tbsp) sugar


  1. In a skillet, heat 15 ml (1 tbsp) of olive oil over high heat and brown the veal cutlet quickly on each side. Remove from pan and transfer to a warm platter.
  2. Deglaze the skillet with the marsala to recover the pan drippings.
  3. Add the demi-glace sauce.
  4. Season to taste. Garnish with mushrooms.


Tip for the sauce: for a creamier sauce, whisk in a knob of butter (at the end of cooking, remove the saucepan from the heat, add a knob of butter, mix well and serve).


Suggested side dishes: serve with vegetables and risotto or pasta.