Recipe: Veal Marsala with Couscous

Veal Marsala with Couscous, photo courtesy: Mark WIlson
Veal Marsala with Couscous, photo courtesy: Mark Wilson


In a recent lab in my Culinary Arts I class, we had the choice of a few different recipes, using the sauté cooking method. I was excited to see that one of our choices was Veal Marsala, which I quickly decided upon.  In addition, we were tasked with also preparing a grain or potato side dish.  I had not yet prepared couscous, so I chose it over rice or a variety of potatoe sides.  Other than the veal, my favorite part of this dish is the wine sauce with mushrooms. Enjoy!  (Thanks to Mark, one of my classmates, for snapping this photo of my completed dish!).

For the Veal:
4 ounces veal
1/4 cup mushrooms, sliced
3 Tbsp. oil
2 Tbsp. marsala wine
2 oz. chicken stock
1/2  oz. butter, cut into pieces
1/2 Tbsp. parsley, chopped
flour (for dredging)
salt and pepper to taste

For the Couscous
1/2 cup uncooked couscous
1 cup chicken broth
4 oz mirepoix:
– 2 oz. onion, small dice
– 1 oz. carrots, small dice
– 1 oz. celery, small dice
salt and pepper to taste
3 Tbsp. vegetable oil


For the Veal:

  1. Lightly flatten veal with a meat mallet, between two pieces of plastic wrap
  2. Pat dry the veal with a paper towel
  3. Heat the oil in a heavy bottom skillet until very hot
  4. Season veal with salt and pepper on both sides
  5. Dredge veal in flour, on both sides, shaking off excess
  6. Add veal to the skillet and sauté over high heat just until lightly browned on both sides
  7. Add half of the butter and all the mushrooms to the pan, sauté until mushrooms are tender
  8. Add marsala to the plan and deglaze
  9. Add stock to the pan and reduce over high heat by about half
  10. Add remaining pieces of butter and swirl in pan until they are melted and blended with the sauce
  11. Spoon the sauce over the meat to coat it
  12. Plate the veal and top with sauce, sprinkle with parsley
  13. Serve immediately

For the Couscous:

  1. Heat oil in medium saucepan over medium-high heat
  2. Saute mirepoix until tender, but not browned
  3. Add couscous and broth
  4. Stir to mix well
  5. Continue stirring until liquid comes to a boil
  6. Reduce hit to simmer and cover
  7. Continue to cook until couscous is tender
  8. Remove from heat and let sit for at least 10 minutes, then fluff with fork

Food Mingle Blog Alternatives and Substitutions:

  • Do not dredge the veal in flour until just before you are ready to begin cooking it.
  • You may add a squeeze of fresh lemon juice to sauce while sauteing.
  • I used more marsala than the recipes shows – use your own judgement – be careful as it will flame up in the pan.

Yield: 1 serving

Source: Culinary Arts 1: Fundamentals of Food Preparation – Lab Manual,” Monroe Community College, Department of Hospitality Management, Chef Gerald Brinkman, M.S.Ed., Assistant Professor and Michelle M. Bartell, M.A., R.D., CDN, Professor



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