Veal Marsala
on Jan 23, 2024
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Veal Marsala is more than just a meal; it’s like a mini trip to Italy right at your dinner table.
Imagine cutting into soft veal covered in a tasty, creamy sauce — that’s what this Italian dish brings to you.
Keep reading to learn how to make this mouthwatering Italian favorite in just 30 minutes and get ready to wow everyone who takes a bite!
Table of Contents
About This Recipe
Veal Marsala, a classic dish often featured in Italian restaurants, is known for its tender veal and savory marsala wine sauce. We’re happy to add this to our collection of other popular Italian recipes like pizza rustica, tomato risotto, bucatini all’ amatriciana, and many more.
This delicious food, cooked over medium-high heat, turns into a golden brown, flavorful meal. It’s a staple in Italian recipes, bringing a piece of Italy into your kitchen.
Ingredients for Veal Marsala
This Veal Marsala recipe is made with easy, flavorful ingredients. It features thin slices of veal in a rich sauce of Marsala wine, broth, and a touch of cream. Alongside mushrooms, herbs, and seasonings, it creates a dish that’s packed with taste and sure to please at any table.
- 3⁄4 pound veal scaloppine: These thin pieces of veal are the heart of the dish, seasoned with salt and black pepper.
- Salt and freshly ground pepper: Essential for seasoning the veal, enhancing its natural flavors.
- 2 tablespoons salted butter: Used to melt and brown the veal in a heavy large skillet, adding a rich flavor.
- 2 tablespoons olive oil: Helps to cook the veal over medium heat to a perfect golden brown.
- 1-2 shallots, sliced thinly: Shallots bring a mild, necessary depth to the marsala wine sauce.
- 2-3 cloves garlic: The garlic cloves are minced and sautéed, contributing a strong, aromatic flavor.
- 8 oz. baby bella mushrooms or white button mushrooms: These mushrooms add a meaty texture, soaking up the delicious pan juices.
- 3-4 sprigs fresh thyme: Thyme provides a subtle, herby note essential to the marsala sauce.
- 1 cup Marsala wine: Creates the rich, sweet marsala wine sauce that makes this dish a classic.
- 1 cup beef broth or chicken broth: Adds additional depth and richness to the sauce.
- 1⁄4 cup heavy cream: Makes the sauce creamy, adding a luxurious texture.
- Parsley for garnish: Fresh parsley adds a pop of color and freshness, enhancing the overall appearance and taste.
How to Make Veal Marsala
Begin by seasoning veal scallops with salt and black pepper. Then, pound them to the desired thickness between sheets of plastic wrap using a meat mallet.
Heat a tablespoon of butter and olive oil in a heavy skillet over medium-high heat until sizzling.
Cook the veal to a golden brown, about 2-3 minutes on each side, and set aside.
In the same skillet, add shallots and mushrooms, cooking until they release their moisture and become browned bits at the bottom of the pan.
Add garlic and cook for a couple of minutes until aromatic. Deglaze the skillet with Marsala wine, scraping up all the tasty browned bits.
Pour in the chicken or beef broth along with sprigs of fresh thyme and bring to a simmer. Let it cook for 5-7 minutes until the liquid reduces by half.
Stir in heavy cream, return the veal to the skillet, and simmer everything together for a final couple of minutes. This process infuses the veal with all the flavors of the mushroom mixture and marsala wine sauce.
Return the veal to the saucepan and simmer for 1 minute longer, just until the meat has warmed through.
Stir in some additional parsley and thyme and salt and pepper to taste.
Expert Tips
- Monitor Your Heat: Cook the veal over medium-high heat to get a good sear without burning. Use medium heat for simmering the sauce to ensure it thickens without boiling over.
- Avoid Excess Flour: If using flour to coat the veal, shake off any excess flour before cooking to prevent a gummy texture in the sauce.
- Let the Sauce Reduce: Allow the marsala wine and chicken stock to simmer and reduce; this concentrates the flavors and creates a rich, thick sauce.
What to Serve with Veal Marsala
Veal Marsala goes well over a bed of egg noodles or with your favorite side dishes like steamed green beans or a light salad.
Crusty bread or a loaf of ciabatta bread is a must with this veal marsala. It’s also great when paired with a glass of Pinot Noir, which complements the rich flavors of the marsala sauce.
Common Recipe Questions
Yes, you can prepare the veal and marsala sauce in advance. Reheat them gently for a quick, delicious meal on busy weeknights.
If Marsala is not available, try a dry Madeira or a dark sherry, but remember that the unique flavor of Marsala is what makes this dish specia
Veal should be cooked to a golden brown, usually about 2-3 minutes per side. Use a meat thermometer to check that the internal temperature reaches 145 degrees F (63 degrees C) for medium rare.
When making this classic dish, remember it’s all about technique and quality ingredients. With a bit of practice and these expert tips, you’ll be able to serve a dish that’s sure to impress, full of the rich and comforting flavors that make Veal Marsala a favorite in any recipe collection.
Whether it’s a special occasion or a simple family dinner, this dish brings the taste of an Italian restaurant right to your dining table. Enjoy making and serving this satisfying meal!
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Veal Marsala
Equipment
- 1 Skillet
Ingredients
- 3/4 pound veal cutlets
- Salt and freshly ground pepper, as needed
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 1-2 shallots, sliced thinly
- 2-3 cloves garlic, minced
- 8 oz. baby bella mushrooms, wiped/rinsed clean and sliced into thick slices
- 3-4 sprigs fresh thyme
- 1 cup Marsala wine
- 1 cup beef broth
- 1/4 cup heavy cream
- Parsley for garnish
Instructions
- Heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium high heat until sizzling. Salt and pepper veal cutlets on both sides and add to pan. Cook cutlets in batches to avoid overcrowding in the pan as needed.
- Brown the cutlets on each side (2-3 minutes on each side). Remove the veal from the skillet and set it aside, keeping it warm.
- Add mushrooms and shallots to the pan. Stir gently, allowing them to soften and begin to brown after all moisture evaporates from the pan.
- Add minced garlic and saute 1-2 minutes longer.
- Add Marsala wine to the pan and use a spatula to scrape the browned bits from the bottom of the pan, deglazing it. Simmer for 1-2 minutes.
- Add beef broth and thyme sprigs and bring to a boil. Simmer over medium heat for about 5 minutes or until liquid is reduced to half.
- While stirring, drizzle heavy cream into a skillet and continue stirring to distribute evenly.
- Return the veal to the saucepan and simmer for 1 minute longer, just until the meat has warmed through.
- Garnish with chopped parsley, additional fresh thyme, salt, and freshly ground black pepper.
Notes
- Sear the veal in batches to ensure each piece browns nicely without overcrowding the pan.
- Allow the Marsala wine to cook off for a few minutes after adding to the pan to deepen the flavor of the sauce.
- Garnish with fresh parsley just before serving to add a burst of color and fresh flavor to the dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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