Veal Marsala
Veal Marsala is a classic Italian-American dish that combines tender, pan-seared veal cutlets with a rich, savory Marsala wine sauce. The recipe features golden, sautéed mushrooms and a velvety blend of dry Marsala wine and chicken stock, creating a luxurious sauce that coats each bite. Lightly dredged in flour and cooked to perfection, the veal cutlets are taken to the next level with the bold yet balanced flavors of this dish. Finished with a sprinkle of fresh parsley, this restaurant-quality meal comes together in just 35 minutes, making it an elegant yet accessible choice for weeknight dinners or special occasions. Serve it alongside creamy mashed potatoes or al dente pasta for an irresistible pairing. Whether you're a fan of Italian cuisine or looking to impress your guests, Veal Marsala is a timeless recipe that delivers both elegance and comfort.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 8 ounces Button mushrooms
- 0.5 cup Dry Marsala wine
- 0.5 cup Chicken stock
- 2 tablespoons Fresh parsley
Instructions
Place the veal cutlets between two sheets of plastic wrap. Using a meat mallet, pound them to an even thickness of about 1/4 inch.
Season both sides of the veal cutlets with salt and black pepper.
Dredge the cutlets lightly in all-purpose flour, shaking off any excess, and set aside.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the veal cutlets to the skillet in batches, cooking for about 2 minutes per side until golden brown. Remove and set aside on a plate.
Add the remaining 1 tablespoon of butter to the skillet and melt it over medium heat.
Add the sliced mushrooms and sauté for 4-5 minutes, stirring occasionally, until the mushrooms are tender and browned.
Pour the Marsala wine into the skillet, stirring to deglaze and scraping up any browned bits from the bottom of the pan.
Allow the wine to simmer for 2-3 minutes, reducing slightly, then stir in the chicken stock.
Return the veal cutlets to the skillet, spooning the sauce over them. Simmer for another 3-5 minutes until the sauce thickens slightly and the veal is heated through.
Sprinkle the freshly chopped parsley over the top before serving.
Serve hot with mashed potatoes, pasta, or vegetables on the side.
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.1 g | 123% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 2913 mg | 127% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 14.8 g | ||
| Protein | 180.5 g | 361% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2695 mg | 57% | |
*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.
