Easy Veal Marsala
Tender, flavorful, and ready in just 30 minutes, this Easy Veal Marsala is the perfect choice for a restaurant-quality meal at home. Delicate veal cutlets are lightly coated in seasoned flour, pan-seared to golden perfection, and smothered in a rich, velvety Marsala wine sauce with earthy mushrooms. This classic Italian-American recipe is both elegant and approachable, making it ideal for weeknight dinners or special occasions. Garnished with fresh parsley and served alongside pasta, creamy mashed potatoes, or crusty bread, this dish showcases its balance of savory and subtly sweet flavors. Elevate your cooking game with this simple yet sophisticated veal Marsala recipe that brings the taste of Italy to your table.
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Recipe Information
Ingredients
- 4 pieces (about 4 ounces each) Veal cutlets
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 8 ounces (sliced) Cremini or white mushrooms
- 0.5 cup Dry Marsala wine
- 0.5 cup Chicken broth
- 2 tablespoons (chopped) Fresh parsley
Instructions
Place the veal cutlets between two sheets of plastic wrap and gently pound them with a meat mallet until about 1/4-inch thick.
In a shallow plate, combine the flour, salt, and ground black pepper.
Dredge each veal cutlet in the seasoned flour, shaking off any excess flour.
In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat.
Add the floured veal cutlets to the skillet and cook for about 2 minutes on each side until golden brown. Remove the cooked veal to a plate and set aside.
Add the remaining butter and olive oil to the skillet. Stir in the sliced mushrooms and cook for 5-6 minutes until the mushrooms are browned and softened.
Deglaze the skillet by pouring in the Marsala wine, scraping the bottom of the pan with a wooden spoon to release any browned bits.
Add the chicken broth to the skillet and bring the mixture to a simmer. Cook for 3-4 minutes until the liquid slightly reduces.
Return the veal cutlets to the skillet, spooning some of the sauce over the top. Simmer for 2-3 minutes until the veal is heated through and coated in the sauce.
Transfer the veal to a serving platter, pour the mushroom-Marsala sauce over the top, and garnish with chopped parsley.
Serve immediately with your choice of pasta, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
1949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.4 g | 121% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 3122 mg | 136% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 14.5 g | ||
| Protein | 174.1 g | 348% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 196 mg | 15% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3076 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
