Classic Veal Marsala Recipe: Tender Cutlets in a Rich Mushroom Wine Sauce
Embark on a culinary journey to Italy with this exquisite Veal Marsala recipe. Featuring tender veal cutlets, delicately dredged and cooked to a beautiful golden brown, this dish culminates in a luxuriant Marsala wine sauce, generously studded with earthy mushrooms. It’s a sophisticated meal that brings the heart of Italian cooking right to your kitchen, proving that gourmet flavors can be achieved with surprising ease and speed.
Why This Veal Marsala Recipe Works Perfectly
This Veal Marsala stands out as a truly exceptional dish for several compelling reasons. At its core, the robust, complex flavor of Marsala wine beautifully complements the delicate, mild taste of tender veal cutlets. This pairing creates a symphony of flavors that is both comforting and sophisticated.
What makes this recipe particularly brilliant is its remarkable efficiency. You can achieve an elegant, restaurant-quality meal right on your stovetop in approximately 30 minutes. This makes it an ideal choice for busy weeknights when you crave something special without spending hours in the kitchen, yet it’s refined enough for entertaining guests.
While often compared to Chicken Marsala, this veal version offers a distinct and richer experience. Unlike many chicken marsala recipes that incorporate heavy cream, our Veal Marsala sauce is crafted without it. This intentional omission allows the deep, savory notes of the Marsala wine and mushrooms to truly shine, resulting in a sauce with a more intense color and a profound flavor profile that perfectly enhances the unique essence of the veal. The result is a visually stunning dish with a taste that truly captivates, making it a beloved Italian classic that consistently impresses.
Essential Ingredients for Veal Marsala
Crafting exceptional Veal Marsala begins with selecting fresh, high-quality ingredients. While the full list with precise measurements is available in the printable recipe card at the end of this post, here’s a snapshot of what you’ll need to create this delectable dish:
Ingredient Information and Smart Substitutions
Understanding your ingredients and their potential substitutions is key to culinary flexibility and success. Here’s a detailed look:
VEAL – The star of the show. We aim for thin, tender veal cutlets (also known as scaloppini) for this recipe, as they cook quickly and absorb the sauce beautifully. If veal cutlets are hard to find, don’t worry. You can successfully use veal chops, as we sometimes do. Simply remove the bone, butterfly them, and then cut them in half to create thinner pieces that mimic the cutlets. Alternatively, you can buy thicker veal slices and pound them thinly between two sheets of plastic wrap using a meat mallet or the bottom of a heavy pan. This ensures even cooking and maximum tenderness. Always opt for good quality veal from a reputable butcher for the best flavor and texture.
MUSHROOMS – Earthy mushrooms are integral to the Marsala sauce, providing depth and texture. Our top recommendations are cremini mushrooms (also known as baby bellas) or sliced portobello mushrooms, both offering a robust, savory flavor. For a milder taste, classic white button mushrooms, which are the younger version of creminis, will also work wonderfully. Feel free to experiment with your favorite type of mushrooms, or even a mix of multiple varieties like shiitake or oyster mushrooms, to customize the flavor profile to your preference. Ensure they are fresh and clean before slicing.
MARSALA WINE – This is the defining ingredient of the dish, giving Veal Marsala its signature rich and slightly sweet, nutty flavor. Marsala is a fortified wine produced in Sicily, Italy. For cooking, we generally recommend using a dry or semi-dry Marsala wine, as sweet Marsala is typically reserved for desserts or sweeter sauces. Avoid “cooking Marsala” found in many grocery stores, as these often contain added salt and preservatives that can detract from the dish’s true flavor. Look for a genuine Marsala wine in the wine section of your grocery store or a liquor store. If dry Marsala is unavailable or you prefer an alternative, a good quality dry Pinot Noir can be substituted, though the flavor will differ slightly. Remember, you don’t need to use expensive, top-shelf wines for cooking; save those for pairing with the final dish to truly appreciate their nuances.
GARLIC – Freshly minced garlic is crucial for building the aromatic base of the Marsala sauce. It provides a pungent, savory kick that balances the sweetness of the wine and enhances the earthiness of the mushrooms. Garlic powder can be a last-resort substitute but will not offer the same depth of flavor as fresh garlic.
BUTTER – Unsalted butter is used to sauté the garlic and contribute to the richness of the sauce. Using unsalted butter allows you to control the overall sodium content of your dish. If only salted butter is available, adjust the amount of garlic salt accordingly.
CHICKEN STOCK – A good quality chicken stock (or homemade chicken stock) forms the liquid base of the sauce, adding savory umami and body. Low-sodium varieties are recommended to better control the seasoning. Vegetable stock can be used as a substitute if preferred, though it may alter the depth of flavor slightly.
FLOUR & CORNSTARCH – All-purpose flour is used for dredging the veal, creating a light coating that helps the cutlets brown beautifully and slightly thickens the pan drippings. Cornstarch mixed with water creates a “slurry” which is then added to the simmering sauce to achieve the desired thick, glossy consistency. These two ingredients are essential for the texture of both the veal and the sauce.
How to Make Perfect Veal Marsala
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
Preparing Veal Marsala is a straightforward process, but paying attention to each step ensures a truly delicious outcome. Here’s how to master this classic dish:
- **Prepare the Veal:** Begin by seasoning your veal cutlets generously with garlic salt on both sides. Ensure an even coating for maximum flavor.
- **Dredge the Veal:** Place the all-purpose flour on a shallow plate. Take each seasoned veal cutlet and dredge both sides thoroughly in the flour, gently pressing to ensure the flour adheres evenly. This coating will help create a beautiful golden crust when cooked.
- **Heat the Oil:** In a large skillet, add enough vegetable oil to reach about 1 inch up the side of the pan. Heat the oil over medium-high heat until it is hot but not smoking. A good test is to flick a tiny bit of flour into the oil; if it sizzles immediately, it’s ready.
- **Cook the Veal:** Carefully add the floured veal cutlets to the hot oil. Cook them undisturbed for 2-4 minutes on each side, depending on their thickness, until they are beautifully golden brown and cooked through. Overcrowding the pan can lower the oil temperature and prevent proper browning, so cook in batches if necessary.
- **Rest the Veal and Clean Pan:** Once cooked, remove the golden-brown veal cutlets to a wire rack to rest. This helps keep them crisp and prevents them from getting soggy. Carefully drain the oil from the skillet, discarding it or saving it for another appropriate recipe. Leave any browned bits (fond) in the pan, as these will add immense flavor to your sauce.
- **Build the Sauce Base:** In the same skillet over medium-high heat, melt the unsalted butter with the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic. Then, pour in the Marsala wine. Bring the mixture to a brisk boil, scraping up any browned bits from the bottom of the pan with a wooden spoon – this is called deglazing and adds incredible flavor to your sauce.
- **Add Stock and Mushrooms:** Pour in the chicken stock and add the sliced mushrooms to the skillet. Stir everything together well. Allow the mixture to come to a simmer and cook for a few minutes until the mushrooms begin to soften. At this point, taste the sauce and adjust seasoning with garlic salt if desired.
- **Thicken the Sauce:** In a small bowl, whisk together the cornstarch and water to create a smooth slurry. Gradually whisk this slurry into the simmering mushroom Marsala sauce in the skillet. Continue cooking, stirring constantly, for a few more minutes until the sauce thickens to your desired consistency – it should be glossy and coat the back of a spoon.
- **Combine and Serve:** Return the cooked veal cutlets to the skillet with the thickened Marsala sauce. Turn the cutlets gently to ensure they are fully coated in the rich sauce. Continue cooking for just 2-3 minutes, enough time for the veal to heat through and absorb some of the incredible flavors of the sauce. Avoid overcooking, as this can make the veal tough.
Frequently Asked Questions & Expert Tips for Veal Marsala
Absolutely! While veal offers a unique tenderness and flavor, you can certainly substitute it with other proteins. Chicken cutlets (pounded thin) or boneless pork chops are excellent alternatives that pair beautifully with the rich Marsala sauce. When making substitutions, be sure to cook the chicken or pork to their appropriate internal temperatures to ensure food safety and optimal taste. The cooking times might vary slightly depending on the thickness of your chosen protein.
To store any cooled leftovers, transfer them to an airtight container and keep them in the refrigerator for 3-4 days. When reheating, gently warm the Veal Marsala in a skillet over medium-low heat, covered with a lid. If the sauce has thickened too much in the fridge, you can add a splash of chicken stock or water to help loosen it to your desired consistency. Only reheat until warmed through to prevent the veal from becoming tough.
For savory dishes like Veal Marsala, it’s best to use a dry or semi-dry Marsala wine. Sweet Marsala is typically reserved for desserts. Look for bottles labeled “dry” or “secco.” Avoid “cooking wines” that are often found in grocery stores near vinegars, as these usually contain added salt and other ingredients that can negatively impact the flavor of your dish. A good quality drinking Marsala, even an inexpensive one, will yield much better results.
The key to tender veal lies in two main aspects: preparation and cooking time. First, ensure your veal cutlets are pounded thin and even, which allows for quick and uniform cooking. Second, avoid overcooking the veal. Veal cooks very quickly due to its leanness and thinness. Sear it just until golden brown on each side, then remove it from the pan. It will finish cooking briefly in the hot Marsala sauce, ensuring it remains juicy and tender.
If your sauce is too thin, you can create another small cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and gradually whisk it into the simmering sauce until it reaches your desired thickness. If your sauce becomes too thick, simply add a tablespoon or two of extra chicken stock or water until it thins out to the perfect consistency. Always make adjustments gradually to avoid overdoing it.
Expert Tips for Mastering Your Veal Marsala
- **Pound Evenly:** For consistent cooking and maximum tenderness, ensure your veal cutlets are pounded to an even thickness, usually about 1/4 inch. This also helps them absorb the flour coating better.
- **Don’t Overcrowd the Pan:** Cook the veal in batches if necessary. Overcrowding cools the pan and steams the veal instead of searing it, preventing a beautiful golden-brown crust.
- **Scrape the Fond:** After cooking the veal, those browned bits stuck to the bottom of the pan (known as fond) are packed with flavor. Be sure to deglaze the pan with the Marsala wine, scraping them up to incorporate into your sauce.
- **Taste and Adjust:** Always taste your sauce before the final step. Adjust seasoning with garlic salt, black pepper, or a pinch of sugar if your Marsala is particularly dry, to achieve the perfect balance.
- **Fresh Herbs for Garnish:** A sprinkle of fresh parsley or chives at the end adds a touch of freshness and color, elevating the dish’s presentation and flavor.
Delicious Serving Suggestions for Veal Marsala
Veal Marsala is a complete and satisfying meal on its own, but pairing it with the right side dishes can elevate the dining experience even further. The rich, savory Marsala sauce is perfect for soaking up with a starchy accompaniment.
- **Creamy Mashed Potatoes:** A classic choice, velvety mashed potatoes are perfect for absorbing every drop of the delectable Marsala sauce.
- **Fluffy Rice:** Simple steamed white or brown rice offers a neutral canvas that allows the bold flavors of the veal and sauce to shine.
- **Buttery Egg Noodles:** The broad, soft strands of egg noodles provide another excellent vehicle for the rich sauce, creating a hearty and comforting meal.
- **Creamy Risotto:** For an extra touch of Italian elegance, a side of creamy Parmesan risotto or even a mushroom risotto would be a phenomenal pairing, echoing the earthy notes in the Marsala sauce.
- **Roasted or Steamed Vegetables:** Complement the richness of the main dish with vibrant, fresh vegetables. Roasted asparagus, tender green beans, glazed carrots, or even steamed broccoli florets add a lovely contrast in texture and flavor, bringing a balanced meal to your table.
To finish off your dish with a flourish, a generous sprinkle of freshly chopped Italian parsley not only adds a pop of color but also a fresh, herbaceous note that brightens the entire plate. For wine lovers, a glass of the same dry Marsala used in the cooking, or a light-bodied red wine like a Pinot Noir, would make an ideal pairing.
More Delightful Related Recipes to Explore
If you’ve enjoyed this Veal Marsala, you might love exploring other classic Italian and comfort food dishes:
- Chicken Marsala: A popular poultry alternative with a similar rich sauce.
- Veal Piccata: Zesty lemon and caper sauce make this a bright and tangy veal dish.
- Veal Osso Buco: A slow-cooked, hearty veal shank masterpiece.
- Mushroom Ravioli: Indulge in rich, earthy mushroom flavors in a pasta dish.
- Veal Scallopini: Another thinly sliced veal preparation, often served with a variety of sauces.
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Veal Marsala
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 pound veal cutlets or 2 veal chop, bone removed, butterflied and halved for thinner pieces
- garlic salt to taste, for seasoning veal and sauce
- ½ cup all-purpose flour for dredging
- vegetable oil enough to come 1 inch up the pan
- 2 Tablespoons unsalted butter
- 1 Tablespoon minced garlic fresh is best
- ¾ cup dry Marsala wine or dry Pinot Noir
- 1 cup chicken stock low-sodium recommended
- 8 ounces sliced mushrooms cremini or white button
- 1 Tablespoon cornstarch
- ¼ cup water for the cornstarch slurry
Things You’ll Need
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Large skillet
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Tongs
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Wire cooling racks
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Vinyl gloves
Before You Begin & Recipe Notes
- **Veal Cutlets vs. Chops:** If traditional veal cutlets (scaloppini) are unavailable, you can easily adapt veal chops. Simply remove the bone, then butterfly and halve the chops to create thinner, more manageable pieces that will cook quickly and evenly. Ensure all pieces are of similar thickness for consistent results.
- **Choosing Your Mushrooms:** While cremini (baby bellas) or sliced portobello mushrooms are preferred for their robust, earthy flavor, white button mushrooms are a perfectly suitable and milder alternative. Feel free to use a blend of your favorite mushrooms to add more complexity to the sauce. Ensure mushrooms are wiped clean, not washed, to prevent them from becoming soggy.
- **Proper Storage and Reheating:** Any cooled leftovers should be stored promptly in an airtight container in the refrigerator for up to 3-4 days. When it’s time to enjoy them again, reheat gently in a covered skillet over medium-low heat. If the sauce has thickened too much, add a small splash of chicken stock or water to restore its creamy consistency. Only reheat until just warmed through to keep the veal tender.
- **Marsala Wine Selection:** For the best flavor in your savory Veal Marsala, opt for a dry or semi-dry Marsala wine. Avoid “cooking Marsala” as it often contains added salt and can impart an artificial flavor. A good quality, inexpensive drinking Marsala from a liquor store is ideal.
Instructions
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Season both sides of your veal cutlets generously with garlic salt, ensuring an even coating for maximum flavor.
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Place all-purpose flour on a shallow plate. Dredge each side of the seasoned veal cutlets with flour, gently pressing on the cutlet to ensure the flour adheres thoroughly. Shake off any excess.
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In a large skillet, add enough vegetable oil to come approximately 1 inch up the side of the pan. Heat the oil over medium-high heat until it is hot and shimmering but not smoking.
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Carefully add the floured veal cutlets to the hot oil. Cook undisturbed for 2-4 minutes on one side (depending on thickness) until golden brown. Flip the cutlets over with tongs and cook for an additional 2-4 minutes until golden brown and cooked through. Cook in batches if necessary to avoid overcrowding.
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Remove the cooked veal cutlets from the skillet and place them on a wire rack to rest. Carefully drain the oil from the skillet, discarding it or saving it for another recipe, but leave any browned bits (fond) in the pan.
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Return the skillet to medium-high heat. Melt the unsalted butter with the minced garlic and cook for 1 minute until fragrant. Pour in the Marsala wine and bring it to a boil, scraping up any browned bits from the bottom of the pan to deglaze.
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Add the chicken stock and sliced mushrooms to the skillet, stirring everything together well. Allow the mixture to simmer for a few minutes until the mushrooms begin to soften. Taste the sauce and season with additional garlic salt if desired.
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In a small bowl, whisk together the cornstarch and water to create a smooth slurry. Gradually whisk this slurry into the simmering mushroom Marsala sauce. Continue cooking, stirring constantly, for a few more minutes until the sauce thickens to a glossy consistency that coats the back of a spoon.
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Return the cooked veal cutlets to the skillet, turning them gently to coat thoroughly in the rich Marsala sauce. Continue cooking for only 2-3 minutes, just long enough to heat the veal through without overcooking it. Serve immediately with your favorite side dishes.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.