Veal Marsala Recipe
My easy, restaurant-style veal marsala recipe takes just 30 minutes to make. This one-pan dinner features tender veal and a rich mushroom sauce.
Servings 4 servings
Calories 396kcal
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.
Nutrition
Serving: 1serving | Calories: 396kcal | Carbohydrates: 7g | Protein: 38g | Fat: 20g | Sodium: 375mg | Potassium: 846mg | Fiber: 1g | Sugar: 4g | Vitamin A: 408IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg | NET CARBS: 6g