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Veal Marsala

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A timeless Italian classic that brings together tender veal cutlets cooked in a rich Marsala wine sauce with sautéed mushrooms.

Ingredients

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  • 4 veal cutlets
  • 1 cup all-purpose flour
  • 4 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 1 cup Marsala wine
  • 1 cup chicken broth
  • 1 cup mushrooms, sliced
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Flatten the veal cutlets using a meat mallet until they are about 1/4 inch thick.
  2. Season the flour with salt and pepper, then dredge each veal cutlet in the flour mixture.
  3. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat.
  4. Brown the floured veal cutlets for about 3-4 minutes on each side until beautifully browned.
  5. Sauté the sliced mushrooms in the same skillet until tender.
  6. Combine the Marsala wine and chicken broth, scraping up any brown bits stuck to the bottom.
  7. Return the veal cutlets to the skillet and let them simmer in the sauce for 5-7 minutes.
  8. Serve hot, garnished with freshly chopped parsley.

Notes

Avoid overcrowding the pan while browning the veal for even cooking. Feel free to swap veal with chicken or turkey for a lighter version.

Nutrition

Find it online: https://ameliasweets.com/2026/08/07/veal-marsala/

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