Mushroom Veal Marsala
Indulge in the rich, savory flavors of Mushroom Veal Marsala, a classic Italian-inspired dish that’s perfect for any occasion. Tender veal cutlets, lightly dredged in flour and pan-seared to golden perfection, are simmered in a luxurious Marsala wine sauce infused with cremini mushrooms, garlic, and a touch of cream. The result is a silky, aromatic sauce that beautifully complements the delicate meat. Garnished with fresh parsley and ready in just 40 minutes, this restaurant-worthy recipe is ideal for impressing guests or elevating a weeknight dinner. Pair it with velvety mashed potatoes, buttery pasta, or crisp sautéed vegetables for a complete dining experience. This Mushroom Veal Marsala is not just a dish—it’s an invitation to savor the heartwarming flavors of Italian cuisine at home.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 8 ounces Cremini mushrooms
- 2 cloves Garlic cloves
- 1 cup Dry Marsala wine
- 1 cup Chicken broth
- 1 tablespoon Heavy cream
- 2 tablespoons Parsley (chopped)
Instructions
Season the veal cutlets on both sides with salt and black pepper.
Place the all-purpose flour in a shallow dish. Dredge each veal cutlet in the flour, shaking off any excess.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the veal cutlets to the pan in a single layer and cook for 2-3 minutes per side, or until golden brown. Remove the cutlets and set aside on a plate.
Reduce the heat to medium and add the remaining tablespoon of butter to the skillet.
Add the sliced cremini mushrooms and cook for 4-5 minutes, stirring occasionally, until the mushrooms release their moisture and are golden brown.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
Pour in the Marsala wine and bring to a simmer, scraping the bottom of the skillet with a wooden spoon to deglaze and mix in the browned bits.
Add the chicken broth and heavy cream. Stir well and allow the sauce to simmer for 5-7 minutes, or until slightly thickened.
Return the veal cutlets to the skillet, spooning the sauce over the top. Simmer for another 5 minutes to warm the veal and blend the flavors.
Garnish with chopped parsley and serve immediately with your choice of sides, such as mashed potatoes, pasta, or sautéed vegetables.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 694 mg | 30% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 6.0 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 717 mg | 15% | |
*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.
