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An overhead view of a skillet of veal Marsala.
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5 from 2 votes

Veal Marsala

This Veal Marsala recipe features tender veal slices simmered in a rich and savory Marsala wine sauce with mushrooms and herbs. It's a simple yet elegant dish that combines deep flavors and creamy texture for a satisfying meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Italian
Servings: 4
Author: Dan from Platter Talk

Equipment

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

Recipe Tips
  • 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

Calories: 382kcal | Carbohydrates: 13g | Protein: 21g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 336mg | Potassium: 697mg | Fiber: 1g | Sugar: 7g | Vitamin A: 394IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

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