What is Veal Marsala?
Veal Marsala is a delicious Italian dinner that is made with thin veal cutlets with a creamy sauce that is made with Marsala wine, mushrooms and seasonings.
It’s the perfect family dinner. I love it served with pasta, mashed potatoes or even with bread. This dish is very simple to make but it feels fancy even for a special dinner. It’s a true Italian comfort food!
Why I Love This Recipe?
I love Veal Marsala because it’s very easy to make but it tastes so delicious. It is fancy enough for any special occasion. It’s a dinner that makes everyone think you’ve spent hours in the kitchen but actually it’s very simple to make.
For me, it’s a go to recipe when I want to make a dinner for the family or friends! It’s always a hit!
Key Ingredients
- Veal Cutlets: Use thinly sliced veal for this dish. You can also use chicken or pork cutlets as a substitute. I like to use the freshest meat from the butchers for the best results.
- Marsala Wine: A sweet wine from Sicily that gives the sauce its distinctive flavor. You can use dry Marsala if you prefer a less sweet sauce.
- Mushrooms: Cremini or porcini mushrooms work well, adding a rich, earthy flavor to the sauce. They are the second most important ingredient in this dish.
- Flour: Used for dredging the veal, which helps to create a light crust and thicken the sauce.
- Garlic and Shallots: These aromatics add depth to the sauce. You can also use white onions, but i find that the shallots give a more flavorful result.
- Olive Oil and Butter: For sautéing the veal and vegetables. Using both kinds of fat allows us to both give flavor to the dish and to allow the cooking temerature to be higher.
- Chicken Broth: Adds more flavor to the sauce. I always like to use my homemade chicken broth for a more intense flavor.
Expert Tips
Choosing Veal: Look for thin, evenly sliced veal cutlets. If you can’t find veal, chicken or pork cutlets are great alternatives.
Proper Dredging: Lightly dredge the veal in flour, shaking off any excess. This helps to create a nice crust and thicken the sauce.
Cooking Marsala Sauce: Let the Marsala wine cook down to intensify its flavors before adding the chicken broth.
Don’t Overcook: Veal cooks quickly, so be careful not to overcook it to maintain its tenderness.
Adding Herbs: Fresh thyme or rosemary can be added for additional flavor.
Variations and Substitutions
- Chicken Marsala: Substitute veal with chicken breasts for a different but equally delicious version.
- Mushroom Mix: Use a mix of different mushrooms like shiitake, cremini, and button mushrooms for a richer flavor.
- Creamy Marsala: Add a splash of heavy cream to the sauce for a richer, creamier texture.
- Gluten-Free: Use gluten-free flour for dredging the veal to make this dish gluten-free.
- Vegetarian: Replace the veal with thick slices of portobello mushrooms for a vegetarian version.
How to Store?
Store leftover Veal Marsala in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of chicken broth or water if the sauce has thickened too much.
How to Serve?
Serve Veal Marsala over cooked pasta, mashed potatoes, or alongside a simple green salad. Garnish with fresh parsley for a pop of color and added flavor.
This dish also pairs well with a glass of the same Marsala wine used in the recipe. And if You love Italian dinners I highly recommend trying out this Italian Meatloaf!
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Italian Veal Marsala Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Veal Marsala is a classic Italian-American dish made with tender veal cutlets cooked in a rich Marsala wine sauce with mushrooms. Perfect for a special dinner, this dish is full of flavor and easy to prepare.
Ingredients
- 1 pound veal cutlets, thinly sliced
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup sliced mushrooms (cremini or porcini)
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1 cup Marsala wine
- 1 cup chicken broth
- 1/2 cup heavy cream (optional)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Prepare Veal: Season the veal cutlets with salt and pepper. Dredge in flour, shaking off excess.
- Sauté Veal: In a large sauté pan, heat olive oil and 1 tablespoon of butter over medium-high heat. Cook the veal cutlets until golden brown on both sides, about 2-3 minutes per side. Remove and set aside.
- Cook Vegetables: In the same pan, add the remaining butter. Sauté the mushrooms, garlic, and shallots until softened, about 5 minutes.
- Make Sauce: Add Marsala wine to the pan, scraping up any browned bits. Cook until the wine is reduced by half. Add chicken broth and heavy cream if using and simmer until the sauce thickens, about 10 minutes.
- Combine: Return the veal cutlets to the pan, spooning the sauce over them. Cook for an additional 5 minutes to heat through.
- Serve: Garnish with fresh parsley and serve immediately.
Notes
For a creamier sauce, add splash of heavy cream after reducing the wine.
You can substitute veal with chicken or pork cutlets if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main dishes
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 3g
- Fat: 15g
- Carbohydrates: 10g
- Protein: 40g
Nutrition information
This website gives estimated nutritional information, which might change depending on the ingredients used.
FAQ
Can I use a different type of meat for Veal Marsala?
Yes, you can substitute veal with chicken or pork cutlets for a similar result.
What type of Marsala wine should I use?
Sweet Marsala wine is traditionally used, but you can use dry Marsala for a less sweet sauce.
Can I make Veal Marsala ahead of time?
Yes, you can prepare the dish ahead of time and reheat it gently on the stove before serving.
