Veal Marsala
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Make restaurant-quality veal marsala in just 30 minutes. My easy, one-pan recipe features tender veal cutlets and a creamy mushroom sauce. It’s perfect for an elegant weeknight dinner.
I’ve made veal marsala enough times to know it’s not a dish you should rush or improvise. When it’s done right, the veal is tender, the mushrooms deeply browned, and the sauce is rich without being sweet or heavy. In testing, I found that this didn’t happen if the pan wasn’t hot enough or the wine was wrong.
This recipe is the one I come back to. Because the veal is pounded thin, it doesn’t need a long cooking time. Dry Marsala wine adds flavor rather than sugar, and a simple reduction coats the meat. It’s a classic dish that I love to serve for special dinners with my partner, or when I’m entertaining friends!
Table of Contents
What is veal marsala?
Veal Marsala is an Italian-American classic that combines pan-fried veal cutlets with a creamy mushroom and marsala wine sauce. It’s a tasty dish that’s surprisingly easy to make!
Here are a few more reasons to add it to your menu:
- Sophisticated but simple. Perfectly cooked veal and a flavorful sauce make this meal feel like it came straight from your favorite restaurant.
- Rich Italian flavors. I love how this dish is made with easy-to-find ingredients yet showcases something special.
- A hearty meal. Warm and filling, this recipe is great paired with hearty side dishes like mashed cauliflower or pastina for ultimate comfort food!
Key Ingredients
Aside from the veal, you’ll need a handful of veggies, aromatics, and simple ingredients to make the sauce. The complete list with measurements is in the recipe card below.
- Veal cutlets. Thin and tender veal cutlets are perfect for pan-frying because they cook so quickly. I usually buy about 1.5 pounds for this recipe.
- Olive oil. To fry the veal.
- Butter. It gives the sauce a rich, buttery flavor and silky mouthfeel.
- Aromatics. Fresh, finely diced garlic and shallots provide a savory baseline for the sauce.
- Mushrooms. I like to use white button mushrooms or cremini mushrooms, but portobello mushrooms, baby bella mushrooms, or shiitake mushrooms also work well.
- Marsala wine. This fortified wine is the backbone of the sauce. I recommend using a semi-sweet or dry marsala wine rather than a sweet variety, as it could overpower the sauce.
- Beef broth. Provides a meaty flavor to the sauce that complements the veal.
- Heavy cream. For a perfectly creamy and luscious sauce. This is not the kind of dish to use low-fat or fat-free alternatives. Sorry!
- Herbs. You’ll need a mix of fresh rosemary, thyme, and parsley.
How to make veal marsala
Step 1 – Season the veal. Season the veal cutlets with salt and pepper.
Step 2 – Pan-fry. Heat the olive oil in a large skillet. Once hot, add the veal and pan-fry on both sides until golden brown and tender. Set aside.
Step 3 – Make the sauce. To the now-empty skillet, add the mushrooms and shallots and cook until softened and slightly browned. Add the garlic and cook until fragrant.
Step 4 – Start the sauce. Deglaze the pan with the marsala wine and scrape up the browned bits stuck to the bottom. Stir in the broth and heat it to a simmer, then add the butter, cream, rosemary, and thyme.
Step 5 – Finish with the veal. Nestle the cooked veal cutlets in the sauce and cook until they’re heated through. Serve warm with the sauce and fresh parsley on top, then enjoy.
Arman’s recipe tips
- Tenderize the veal. If the veal fillets are too thick (over 1/2 an inch), use a meat mallet or rolling pin to pound them to an even thickness. Thinner cutlets will taste more tender and cook faster.
- Thickening the sauce. When made as is, the sauce in my recipe should be thick enough to coat the veal without separating. If you do want a super thick sauce, it’s an easy fix: stir a little flour in some warm water, then pour the slurry into the sauce. Let it simmer and thicken, or continue adding flour until it reaches your desired thickness.
- Veal alternative. If you’d like to make this with chicken, try my chicken marsala recipe. I also tested a batch with turkey and pork cutlets.
- Alcohol-free option. You can swap the marsala wine with chicken broth if you’d rather make it without alcohol.
How to store leftovers
To store: Allow the leftovers to cool, then transfer them to an airtight container and refrigerate for 4 days.
To freeze: You can also freeze veal marsala for about 2 months. Remember to let it thaw in the fridge overnight before reheating.
To reheat: Add the veal and sauce to a large skillet and heat over medium heat until warmed through. The sauce might be a bit stiff, but adding a splash of water or broth will loosen it up.
What to serve with veal marsala
Because this dish is sauce-heavy, it benefits from something under it to soak it up. Here are some of my favorites:
- Cauliflower mashed potatoes– A fantastic lower-carb alternative to mashed potatoes, and it soaks up the sauce beautifully.
- Basmati rice– Light, fluffy, and ready in ten minutes.
- Couscous– I was skeptical about how this would work, but the couscous was tender and balanced the veal really well.
- 2-ingredient biscuits– More for dipping, and this is the easiest biscuit recipe you can make.
Veal Marsala Recipe
Ingredients
- 1 1/2 pounds veal cutlets
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 shallot finely sliced
- 6 ounces mushrooms sliced
- 1 teaspoon garlic minced
- 1/2 cup Marsala wine
- 1/2 cup beef broth
- 1/4 cup heavy cream
- 1 1/2 teaspoons fresh Rosemary finely chopped
- 1/2 teaspoon fresh thyme chopped
Instructions
- Season the veal cutlets with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium heat. Add the veal cutlets and cook for 2 minutes per side, or until golden.
- Remove the veal from the skillet and keep warm.
- In the same skillet, add mushrooms and shallots, and cook for 5 minutes. Add more oil if needed. Add the garlic and cook until fragrant.
- Add marsala wine and scrape down the bits at the bottom of the skillet. Add the beef broth and bring to a simmer. Cook until reduced by half.
- Add the heavy cream, rosemary, and thyme. Place the veal cutlets back in the sauce and simmer for 5 minutes.
- Remove from the heat and serve over mashed potatoes, pasta, or rice.
Notes
- Tips: See my recipe tips above for making the best veal marsala.
- Cutlets: If your cutlets are thicker than 1/2 an inch, pound them with a meat mallet until at least 1/2 an inch.
- Leftovers: Keep leftover veal marsala in the fridge, covered, for up to 4 days. You can also freeze portions for up to 2 months.
