Easy Veal Marsala
Tender, flavorful, and ready in just 30 minutes, this Easy Veal Marsala is the perfect choice for a restaurant-quality meal at home. Delicate veal cutlets are lightly coated in seasoned flour, pan-seared to golden perfection, and smothered in a rich, velvety Marsala wine sauce with earthy mushrooms. This classic Italian-American recipe is both elegant and approachable, making it ideal for weeknight dinners or special occasions. Garnished with fresh parsley and served alongside pasta, creamy mashed potatoes, or crusty bread, this dish showcases its balance of savory and subtly sweet flavors. Elevate your cooking game with this simple yet sophisticated veal Marsala recipe that brings the taste of Italy to your table.
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Ingredients
- 4 pieces (about 4 ounces each) Veal cutlets
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 8 ounces (sliced) Cremini or white mushrooms
- 0.5 cup Dry Marsala wine
- 0.5 cup Chicken broth
- 2 tablespoons (chopped) Fresh parsley
Directions
Step 1
Place the veal cutlets between two sheets of plastic wrap and gently pound them with a meat mallet until about 1/4-inch thick.
Step 2
In a shallow plate, combine the flour, salt, and ground black pepper.
Step 3
Dredge each veal cutlet in the seasoned flour, shaking off any excess flour.
Step 4
In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat.
Step 5
Add the floured veal cutlets to the skillet and cook for about 2 minutes on each side until golden brown. Remove the cooked veal to a plate and set aside.
Step 6
Add the remaining butter and olive oil to the skillet. Stir in the sliced mushrooms and cook for 5-6 minutes until the mushrooms are browned and softened.
Step 7
Deglaze the skillet by pouring in the Marsala wine, scraping the bottom of the pan with a wooden spoon to release any browned bits.
Step 8
Add the chicken broth to the skillet and bring the mixture to a simmer. Cook for 3-4 minutes until the liquid slightly reduces.
Step 9
Return the veal cutlets to the skillet, spooning some of the sauce over the top. Simmer for 2-3 minutes until the veal is heated through and coated in the sauce.
Step 10
Transfer the veal to a serving platter, pour the mushroom-Marsala sauce over the top, and garnish with chopped parsley.
Step 11
Serve immediately with your choice of pasta, mashed potatoes, or crusty bread.
Nutrition Facts
| Serving size | (1048.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1948.8 |
| Total Fat 94.4g | 0% |
| Saturated Fat 34.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 689.5mg | 0% |
| Sodium 3122.4mg | 0% |
| Total Carbohydrate 71.5g | 0% |
| Dietary Fiber 4.4g | 0% |
| Total Sugars 14.5g | |
| Protein 174.1g | 0% |
| Vitamin D 15.9IU | 0% |
| Calcium 196.4mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 3076.3mg | 0% |
Source of Calories