What is Veal Marsala made of?

Veal Marsala is made with thin veal cutlets cooked in a rich sauce of Marsala wine, mushrooms, garlic, and chicken stock. The dish is typically finished with butter and fresh parsley for added flavor and richness.

Can I make Veal Marsala without Marsala wine?

Marsala wine is essential for the authentic flavor of Veal Marsala. However, if needed, you can substitute it with dry sherry mixed with a small amount of sugar. Keep in mind that the taste will be slightly different but still delicious.

How do I keep veal tender in Veal Marsala?

To keep the veal tender in Veal Marsala, cook the cutlets quickly over medium heat for just 1–2 minutes per side. Overcooking can make the meat tough, so it’s important to monitor the cooking time closely.

Can Veal Marsala be made ahead of time?

Yes, Veal Marsala can be partially prepared ahead. You can make the Marsala sauce in advance and store it in the refrigerator. When ready to serve, cook the veal fresh and combine it with the reheated sauce for the best texture and flavor

Veal Marsala Easy Recipe - recipe maestro

Name: Veal Marsala
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 8 veal cutlets (about 500g): tender protein base; 1/4 cup all-purpose flour (30g): for dredging and thickening; 2 tbsp butter (30g): adds richness to the sauce; 2 1/2 cups mushrooms, sliced (170g): earthy flavor and texture; 2 garlic cloves, finely chopped: aromatic depth; 1 1/2 cups chicken stock (375ml): builds sauce body; 1/2 cup Marsala wine (125ml): signature sweet and nutty flavor; 2 tbsp fresh parsley, chopped: fresh finish; 3 tbsp olive oil (45ml): for frying; 1 tsp salt (5g): seasoning; 1/2 tsp black pepper (2g): flavor enhancement

Description

Veal Marsala is a classic Italian-American dish made with tender veal cutlets simmered in a rich Marsala wine sauce with mushrooms, garlic, and fresh herbs. This easy yet elegant recipe delivers deep, savory flavors perfect for both weeknight dinners and special occasions.

Ingredients

Scale

8 veal cutlets (about 500g): tender protein base
1/4 cup all-purpose flour (30g): for dredging and thickening
2 tbsp butter (30g): adds richness to the sauce
2 1/2 cups mushrooms, sliced (170g): earthy flavor and texture
2 garlic cloves, finely chopped: aromatic depth
1 1/2 cups chicken stock (375ml): builds sauce body
1/2 cup Marsala wine (125ml): signature sweet and nutty flavor
2 tbsp fresh parsley, chopped: fresh finish
3 tbsp olive oil (45ml): for frying
1 tsp salt (5g): seasoning
1/2 tsp black pepper (2g): flavor enhancement

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Instructions

Season the veal cutlets with salt and pepper, pressing lightly so it adheres.
Dredge each cutlet in flour, shaking off any excess.
Heat olive oil in a large skillet over medium heat and cook veal for 1–2 minutes per side until golden. Remove and set aside.
In the same pan, melt butter and add sliced mushrooms with a pinch of salt. Cook for 5–7 minutes until softened.
Add garlic and sauté for 1 minute until fragrant.
Pour in Marsala wine and simmer until reduced by half.
Add chicken stock and simmer for another 5–7 minutes until slightly thickened.
Return veal to the pan and coat in the sauce. Cook for 2 minutes to warm through.
Garnish with fresh parsley and serve immediately.

Notes

Do not overcook the veal as it can become tough.
Use a decent-quality Marsala wine for the best flavor.
If sauce thickens too much, add a splash of stock.
Store leftovers in the fridge for up to 3 days.
Reheat gently with added liquid to maintain texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Pan-Frying
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 418 kcal
Sugar: 3 g
Sodium: 85 mg
Fat: 13 g
Saturated Fat: 5 g
Unsaturated Fat: 7 g
Trans Fat: 1 g
Carbohydrates: 14 g
Fiber: 1 g
Protein: 24 g
Cholesterol: 75 mg