Veal Marsala

This veal Marsala recipe begins with tender veal cutlets that are dredged and cooked until golden brown then tossed in a rich Marsala wine sauce dotted with earthy mushrooms.

Why this recipe works

Full-bodied Marsala wine pairs beautifully against delicate veal cutlets. Toss in some mushrooms and you have yourself an elegant meal made on the stovetop in around 30 minutes. Veal Marsala is similar to chicken marsala, except the sauce is made without heavy cream for a deeper visual presentation and richer experience that complements the beef well.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

VEAL – If you can’t find veal cutlets, you can use veal chops like we did. We cut the bone off the chop then butterflied them and cut them in half.

MUSHROOMS – We prefer to use either cremini mushrooms or sliced portobellos. The younger version of the two, white button mushrooms, will also work really well here. You can use your favorite type of mushrooms or a combination of multiple to suit your tastes. 

WINE – It wouldn’t be Marsala sauce without Marsala wine. Dry Marsala can be substituted with Pinot Noir if preferred. You don’t need to use expensive top-shelf wines when cooking, save those for pairing with the final dish.

How to Make Veal Marsala

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Season veal with garlic salt, to taste.
2. Place flour on a shallow plate and dredge each side of the cutlets with flour, pressing on the cutlet gently to adhere the flour.
3. Add enough vegetable oil to a skillet to come about 1 inch up the side of the pan. Heat over medium-high until hot, but not smoking.
4. Add floured cutlets to the hot oil and cook, undisturbed, for 2-4 minutes (depending on thickness) or until golden brown. Turn cutlets over and cook an additional 2-4 minutes or until golden brown.
5. Remove cutlets to a wire rack. Drain the oil from the skillet and discard or save for another recipe.
6. In a skillet over medium-high heat, melt butter with minced garlic. Cook for 1 minute, then add Marsala wine. Bring to a boil.
7. Add chicken stock and sliced mushrooms, and stir together. Season with garlic salt to taste if you wish.
8. Make a slurry from the cornstarch and water then whisk the slurry into the skillet. Continue cooking for a few minutes to allow the sauce to thicken.
9. Add cutlets to the skillet and turn to coat. Continue cooking long enough to heat through, 2-3 minutes.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve veal Marsala with either mashed potatoes, rice, egg noodles, or risotto, along with roasted veggies like green beans, carrots, or asparagus. Finish off the dish with a garnish of freshly chopped parsley.

More Related Recipes

• Chicken Marsala
• Veal Piccata
• Veal Osso Buco
• Mushroom Ravioli

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Veal Marsala

Full-bodied Marsala wine pairs beautifully against delicate veal cutlets. Toss in some mushrooms and you have yourself an elegant meal made on the stovetop in around 30 minutes.

5 from 1 vote

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American, Italian

Servings: 4 servings

30 minutes mins

Calories: 328

Author: Amanda Davis

Ingredients

• ▢ 1 pound veal cutlets or 2 veal chop, bone removed, halved
• ▢ garlic salt to taste
• ▢ ½ cup all-purpose flour
• ▢ vegetable oil for frying
• ▢ 2 Tablespoons unsalted butter
• ▢ 1 Tablespoon minced garlic
• ▢ ¾ cup Marsala wine or Pinot Noir
• ▢ 1 cup chicken stock
• ▢ 8 ounces sliced mushrooms
• ▢ 1 Tablespoon cornstarch
• ▢ ¼ cup water

Things You’ll Need

• ▢
  Large skillet
• ▢
  Tongs
• ▢
  Wire cooling racks
• ▢
  Vinyl gloves

Before You Begin

• If you can’t find veal cutlets, you can use veal chops like we did. We cut the bone off the chop then butterflied them and cut them in half.
• We prefer to use either cremini mushrooms or sliced portobellos. The younger version of the two, white button mushrooms, will also work really well here. You can use your favorite type of mushrooms or a combination of multiple to suit your tastes. 
• Store any cooled leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a skillet covered with a lid over medium-low heat, adding a splash of chicken stock to help loosen the sauce if needed. Only reheat until warmed through.

Instructions

• Season veal with garlic salt, to taste.
• Place flour on a shallow plate and dredge each side of the cutlets with flour, pressing on the cutlet gently to adhere the flour.
• Add enough vegetable oil to a skillet to come about 1 inch up the side of the pan. Heat over medium-high until hot, but not smoking.
• Add floured cutlets to the hot oil and cook, undisturbed, for 2-4 minutes (depending on thickness) or until golden brown. Turn cutlets over and cook an additional 2-4 minutes or until golden brown.
• Remove cutlets to a wire rack. Drain the oil from the skillet and discard or save for another recipe.
• In a skillet over medium-high heat, melt butter with minced garlic. Cook for 1 minute, then add Marsala wine. Bring to a boil.
• Add chicken stock and sliced mushrooms, and stir together. Season with garlic salt to taste if you wish.
• Make a slurry from the cornstarch and water then whisk the slurry into the skillet. Continue cooking for a few minutes to allow the sauce to thicken.

Nutrition

Serving: 1serving | Calories: 328cal | Carbohydrates: 19g | Protein: 28g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 105mg | Sodium: 166mg | Potassium: 719mg | Fiber: 1g | Sugar: 6g | Vitamin A: 177IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 2mg

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