Veal Marsala

Veal Marsala
DifficultyBeginner

Veal Marsala is a timeless dish of pan-seared veal cutlets gently simmered in a mushroom and Marsala wine sauce. Delicate yet full of depth, this dish hails from Italian-American kitchens and is ideal for special occasions, romantic dinners, or when you want something sophisticated but comforting.

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Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
For the Veal
 1 lb veal scallopini (or veal cutlets), pounded ¼-inch thick
 Salt and black pepper
 ½ cup all-purpose flour (for dredging)
 3 tbsp olive oil
 1 tbsp unsalted butter
For the Sauce
 2 tbsp unsalted butter (plus more for finishing)
 8 oz cremini or button mushrooms, sliced
 2 small shallots or 1 small onion, finely minced
 2 cloves garlic, minced
 ¾ cup dry Marsala wine (not sweet)
 ½ cup low-sodium chicken stock
 ¼ cup heavy cream (optional, for richness)
 1 tsp fresh thyme or ½ tsp dried
 Chopped parsley, for garnish
 Lemon wedge (optional, for brightness)
Prepare the Veal
1

  1. Pat veal cutlets dry and season both sides with salt and pepper.

  2. Lightly dredge in flour, shaking off the excess.

  3. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.

  4. Sear veal for 1–2 minutes per side until golden and just cooked through. Don’t overcrowd — cook in batches if needed.

  5. Transfer veal to a plate and tent with foil.

Sauté Mushrooms and Aromatics
2

  1. In the same skillet, add 2 tbsp butter.

  2. Sauté mushrooms for 5–7 minutes until golden and browned.

  3. Add shallots and cook for another 2–3 minutes.

  4. Stir in garlic and thyme, cooking until fragrant (about 30 seconds).

Deglaze and Simmer
3

  1. Pour in Marsala wine, scraping up browned bits from the pan.

  2. Let the wine reduce by half over medium heat (3–5 minutes).

  3. Add chicken stock and simmer for another 5 minutes to intensify the sauce.

Finish the Sauce
4

  1. Stir in heavy cream (if using) and taste for salt.

  2. Return veal cutlets and juices to the pan. Simmer gently for 2–3 minutes, spooning sauce over the veal.

  3. Finish with a small pat of butter swirled into the sauce for extra gloss.

To Serve
5

  • Arrange veal on warm plates, spoon mushroom-Marsala sauce over the top.

  • Garnish with chopped parsley and a squeeze of lemon (optional).

  • Serve with:

    • Buttered tagliatelle

    • Garlic mashed potatoes

    • Polenta

    • Sautéed spinach or haricots verts

Variations
6

  • Use chicken breast or pork tenderloin medallions for an alternative

  • Add prosciutto or pancetta for extra savoriness

  • Stir in a splash of sherry or brandy along with Marsala for depth

Pairing Suggestions
7

  • Wine: Dry Marsala, Pinot Noir, Barbera, or light Chianti

  • Non-Alcoholic: Sparkling apple cider or white grape juice spritz

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Ingredients

For the Veal
 1 lb veal scallopini (or veal cutlets), pounded ¼-inch thick
 Salt and black pepper
 ½ cup all-purpose flour (for dredging)
 3 tbsp olive oil
 1 tbsp unsalted butter
For the Sauce
 2 tbsp unsalted butter (plus more for finishing)
 8 oz cremini or button mushrooms, sliced
 2 small shallots or 1 small onion, finely minced
 2 cloves garlic, minced
 ¾ cup dry Marsala wine (not sweet)
 ½ cup low-sodium chicken stock
 ¼ cup heavy cream (optional, for richness)
 1 tsp fresh thyme or ½ tsp dried
 Chopped parsley, for garnish
 Lemon wedge (optional, for brightness)
Veal Marsala
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