This veal Marsala recipe is easy to prepare yet nevertheless sophisticated enough to wow your guests! If preferred, add a few tablespoons of cream before serving. Cherry tomatoes and parsley are used as garnish.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 15 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
Ingredients
- 2 pounds veal cutlets
- ¼ cup all-purpose flour
- ½ teaspoon seasoning salt
- ½ cup butter
- 2 tablespoons olive oil
- ¾ pound fresh mushrooms, quartered
- ¼ cup Marsala wine
Instructions
- Place veal between 2 sheets of heavy plastic on a solid, level surface. Firmly pound veal with the smooth side of a meat mallet to a 1/4-inch thickness.
- Combine flour and seasoning salt in a shallow dish; dredge veal in flour mixture and let rest on a wire rack for 15 minutes.
- Melt butter and oil in a large skillet over medium-high heat. Add floured cutlets and cook until browned, about 1 1/2 minutes on each side. Add mushrooms, reduce heat to low, cover, and cook until tender, about 8 to 10 minutes.
- Pour in Marsala and simmer until veal is tender and sauce is hot, about 5 minutes more. Serve immediately.
- This dish can be made 24 hours ahead, transferred into a baking dish, covered with foil, and stored in the refrigerator. To reheat: Preheat the oven to 350 degrees F (175 degrees C). Warm veal in the baking dish in the preheated oven, covered, until heated through, about 30 minutes.
Nutrition Facts
| Calories | 360 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 115 mg |
| Dietary Fiber | 1 g |
| Protein | 21 g |
| Saturated Fat | 11 g |
| Sodium | 490 mg |
| Sugars | 2 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make, delicious. I did increase the Marsala and simmer to thicken. Yum. Lacking veal, which is very hard to find in California, I used thin boneless pork loin chops with very little fat on them. Pounded and cooked this way it would be hard to tell from veal.,
I have only ever made this with chicken or venison. Really the trick is to pound out the meat as thin as possible. Once your cutlets are given the dusting, you are off to the races.
Quick and Easy to make. Delicious and light. For more substance serve over pasta or mashed potatoes
It was delicious!! I didn’t use any olive oil, just butter. I wanted more sauce, so I used 1cup of wine. I also put some of the leftover flour in the butter before adding the wine, to thicken it. I also added some minced garlic, while the mushrooms were simmering. Just minor changes, for my preference.
I tried it for first time tonight with veal. I thought it would form a gravy but it did not. Otherwise very good
I would definitely add cream and / or a little flour / butter mixture at the very end for thickening. The sauce in this recipe in general is thin. I used penne pasta for my side and found a good sprinkle of parmesean cheese to be helpful.
Very good
I loved it! I’ve made this many times. I add extra Marsala wine and 1/4 cup of chicken broth too. I add 2 tbsp of cream just before serving. Stir it up and serve over hot egg noodles.
Recipe needs more seasoning. Some shallots, or onion and maybe some garlic. Otherwise it was easy to prepare and good.
Pretty good. As most others suggested I alternate a bit by adding some shallots parsley and garlic and used about 1/2 cup of Marsala wine. Added in couple of tablespoons of heavy cream to the sauce you just before serving next time I think I will add a little more wine and butter to get a little more sauce
This came out great. I didn’t follow the exact amounts but did follow all of the ingredients. Definitely will be making this again soon.
We loved it. I added chopped onions and 2 Tablespoons of cream. It was delicious. The Marsala was dry. I may try sweet next time.
Tender, Flavorful and delightful
This was delicious and so easy. I removed veal after browning,I cooked the mushrooms, reducing the liquid,added the wine and added veal back after I cooked the wine a bit and I did not add the cream,
Made no changes and would make again!
It was absolutely wonderful tasting. I had to adjust it a little since we like more sauce. Will for sure keep making it.
Simple recipe that is very good…sometimes I have doubled the mushrooms and Marsala wine.
This was absolutely amazing!!! I did follow the one review and upped the Marsala wine to 1/2 cup. Once the meat was browned, I transferred it to a plate, sautéed the mushrooms until cooked down then added the wine, let that cook a bit and returned the meat to the pan. Absolutely delicious. Another dish we will not have to order out!!!!!
This is a keeper and is one of my favourite things to make.
The veal really has to be cooked much longer. I am thinking trying it in a crockpot next time to get that melt in your mouth feeling I remember as a child….
I felt the veal was very blend. I also think i overlooked it and it was tough and my jaw was hurting. I then put it in the slow cooker for few hours and it got tenderized and I also seasoned a little bit more and it was perfect.