Rich and Tender Veal Marsala (30 Minutes)

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Veal Marsala is a classic Italian dish known for its tender veal cutlets cooked in a rich and flavorful Marsala wine sauce.

This elegant and delicious recipe combines the earthy flavors of mushrooms, the sweetness of Marsala wine, and the richness of butter to create a dish that is sure to impress.

The thinly sliced veal cutlets are lightly dredged in flour and sautéed until golden brown, then simmered in a Marsala wine sauce until tender and infused with flavor. The result is a dish that is both comforting and sophisticated. Let’s begin!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 4 veal cutlets, about 4 ounces each
  • Salt and pepper, to taste
  • All-purpose flour, for dredging
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 cup sliced mushrooms
  • 1/2 cup Marsala wine
  • 1/2 cup chicken broth
  • Fresh scallions and parsley, chopped (for garnish, optional)

Instructions

  1. Season the veal cutlets with salt and pepper on both sides. Dredge the cutlets in flour, shaking off any excess.
  2. In a large skillet, heat the olive oil and butter over medium-high heat until the butter is melted and foamy.
  3. Add the veal cutlets to the skillet and cook for about 2-3 minutes on each side, or until golden brown. Remove the cutlets from the skillet and set aside.
  4. In the same skillet, add the sliced mushrooms and cook until they start to brown and release their moisture, about 5 minutes.
  5. Deglaze the skillet with the Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine cook for about 1 minute to reduce slightly.
  6. Stir in the chicken broth and return the veal cutlets to the skillet. Simmer for another 5 minutes, or until the veal is cooked through and the sauce has thickened slightly.
  7. Garnish with chopped scallions and parsley, if desired, and serve the Veal Marsala hot.

Notes

For the best results, use thin veal cutlets for faster cooking time and better tenderness. You’ll also want to use a good-quality Marsala wine for the best flavor. If the sauce is too thick, you can add a splash of chicken broth or water to adjust the consistency.

Serve the veal marsala with your favorite side dishes like mashed potatoes or pasta to complete the meal. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 280
  • Sugar: 4g
  • Sodium: 350mg
  • Fat: 15g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 26g
  • Cholesterol: 110mg

Pair this with...

Lemony Arugula Salad

Start with a generous handful of fresh arugula; it's peppery and packs a punch. Toss in a sprinkle of pine nuts for a delicate crunch. Now, for the star of the show – thinly shaved Parmesan; go on, be generous! For the dressing, whisk together the zest and juice of 1 lemon, 3 tbsp of olive oil, a pinch of salt, and a crack of black pepper. The lemon brightens the bold arugula and complements the nutty pine nuts and salty Parmesan. Toss everything together and bam, a gourmet side salad in a snap.

Homemade Focaccia Bread

Grab 5 cups of all-purpose flour, 2 cups warm water, a packet of active dry yeast, 2 tsp sugar, 1/4 cup olive oil, and a tablespoon of salt. Dissolve sugar in warm water, sprinkle in yeast, and wait till it's frothy (5 mins). Mix this with flour, olive oil, and salt in a bowl. Once you've got a dough, let it rest until doubled in size (about 1.5 hours). Transfer it to a baking sheet, poke some dimples in with your fingers, drizzle more olive oil, and sprinkle sea salt and herbs (rosemary's a classic!). Bake at 400°F for 20-25 minutes until golden.

Parmesan and Lemon Broccolini

Start with fresh broccolini, ensuring they're cleaned and trimmed. Lay them out on a baking sheet, so they've got some space to get nice and crispy. Drizzle with olive oil, letting it coat each stalk with a shiny gloss. Sprinkle freshly grated Parmesan over the broccolini, ensuring each piece gets its fair share of cheesy goodness. Into a preheated oven they go, roasting until they're tender with crispy, golden edges. Just before serving, zest a lemon over the top, adding a bright, zingy contrast to the savory Parmesan. Perhaps a squeeze of fresh lemon juice too, for an extra kick.

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