Classic Veal Marsala Recipe: Tender Cutlets in a Rich Mushroom Wine Sauce
Indulge in the sophisticated flavors of Italy with this exquisite Veal Marsala recipe. This classic dish features delicate veal cutlets, expertly pan-seared to a beautiful golden brown, then enveloped in a luxurious, full-bodied Marsala wine sauce generously dotted with earthy mushrooms. Perfect for a gourmet weeknight meal or an elegant dinner party, this recipe promises a depth of flavor and a tender texture that will impress even the most discerning palates. Forget complicated cooking; this dish comes together effortlessly on your stovetop, proving that fine dining can indeed be achieved in your own kitchen.
Why This Veal Marsala Recipe Works So Well
There’s a reason why Veal Marsala remains a beloved classic, and this particular recipe truly captures its essence. The magic lies in the harmonious interplay of a few key elements:
- Exquisite Flavor Pairing: The robust, nuanced notes of a quality Marsala wine are the perfect complement to the delicate, mild flavor of veal. This pairing creates a depth of taste that is both comforting and incredibly elegant.
- Speed and Simplicity: Despite its gourmet presentation, this entire meal comes together on your stovetop in approximately 30 minutes. It’s an ideal choice for busy evenings when you crave something special without spending hours in the kitchen.
- Rich, Unadulterated Sauce: Unlike some versions of Chicken Marsala that often rely on heavy cream, our Veal Marsala sauce is crafted without it. This omission allows the true flavor of the Marsala wine and savory mushrooms to shine through, resulting in a deeper, more visually appealing, and intensely flavorful experience that perfectly enhances the veal. This method highlights the authentic Italian tradition of letting quality ingredients speak for themselves.
- Tender Veal Cutlets: The technique of quickly pan-frying thinly pounded veal cutlets ensures they remain incredibly tender and juicy, providing a delightful contrast to the rich, mushroom-studded sauce.
- Earthy Mushrooms: Mushrooms are not just an addition; they are an integral part of the Marsala experience, lending an earthy depth and a wonderful textural element that rounds out the dish beautifully.
Ingredients You Will Need for Authentic Veal Marsala
Crafting this delicious Veal Marsala requires a selection of 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 an overview of what you’ll need and why each component is vital to the success of this classic Italian-American dish:
Ingredient Info and Smart Substitution Suggestions
Let’s delve deeper into some of the key ingredients and explore flexible options to ensure your Veal Marsala is always a resounding success.
VEAL: The star of the show! For this recipe, we typically recommend tender veal cutlets, which are thin slices of veal that cook quickly and absorb flavors beautifully. If you can’t readily find pre-sliced veal cutlets, don’t fret! You can absolutely use veal chops, as we did in our demonstration. Simply remove the bone, butterfly the chops, and then cut them in half to create thinner pieces that mimic the cooking characteristics of cutlets. For maximum tenderness, especially if your veal isn’t pre-tenderized, you can gently pound the cutlets (or butterflied chops) between two pieces of plastic wrap until they are about 1/4 inch thick. This ensures even cooking and a melt-in-your-mouth texture.
MUSHROOMS: The earthy counterpart to the veal and Marsala wine. We highly recommend using either cremini mushrooms (often labeled as “baby bellas”) or thinly sliced portobello mushrooms for their rich, robust flavor and satisfying texture. These varieties hold up well in the sauce and impart a wonderful umami depth. However, the younger, milder white button mushrooms will also work perfectly and are a great readily available option. Feel free to use your favorite type of mushroom or even a combination of multiple varieties – shiitake or oyster mushrooms could add an interesting twist!
MARSALA WINE: This is the defining ingredient of Marsala sauce, providing its signature sweet and nutty flavor. Dry Marsala wine is preferred for this savory dish, as it contributes a deeper, more complex profile without making the sauce overly sweet. While you don’t need to splurge on an expensive, top-shelf bottle for cooking, choose a reputable brand. If dry Marsala is unavailable or you prefer an alternative, a dry red wine such as Pinot Noir or even a dry sherry can be substituted, though the flavor profile will be slightly different. Remember, always cook with a wine you’d enjoy drinking; if it tastes bad in the glass, it will taste bad in your food.
FLOUR: All-purpose flour is used for dredging the veal. This creates a thin coating that helps protect the meat from drying out during frying, promotes a beautiful golden crust, and, most importantly, helps to thicken the Marsala sauce later on. You can use a gluten-free all-purpose flour blend if catering to dietary restrictions.
GARLIC SALT: A simple yet effective seasoning that adds a foundational layer of savory garlic flavor and saltiness to the veal. Adjust to your taste preferences. Freshly minced garlic can also be added directly to the sauce for an extra aromatic kick.
VEGETABLE OIL: Used for pan-frying the veal cutlets until golden brown. Choose a neutral-flavored oil with a high smoke point, such as canola, grapeseed, or sunflower oil.
BUTTER: Unsalted butter is ideal for sautéing the garlic and starting the sauce, allowing you to control the overall saltiness of the dish.
CHICKEN STOCK: Provides the liquid base for the rich Marsala sauce. Use a good quality chicken stock or broth, preferably low-sodium, to further manage the salt content. Homemade chicken stock will always offer the best flavor!
CORNSTARCH & WATER (for slurry): This combination forms a slurry, a crucial thickening agent for the Marsala sauce. It helps achieve that luscious, slightly glossy consistency without the need for heavy cream. Ensure the water is cold when mixing with cornstarch to prevent lumps.
How to Make Delicious Veal Marsala from Scratch
These detailed step-by-step photos and instructions are provided to help you visualize each stage of making this incredible Veal Marsala recipe. For a convenient printable version, complete with precise measurements and comprehensive instructions, simply Jump to Recipe at the bottom of this post.
- Prepare the Veal: Begin by seasoning your veal cutlets generously with garlic salt on both sides, ensuring an even coating. If using veal chops, make sure they are butterflied and halved to a consistent thickness for optimal cooking.
- Dredge the Veal: Place the all-purpose flour on a shallow plate. Take each seasoned veal cutlet and dredge both sides with flour, gently pressing to ensure the flour adheres evenly. This light coating is essential for achieving a golden-brown crust and contributes to the thickening of the sauce later. Shake off any excess flour.
- Heat the Oil: Pour enough vegetable oil into a sturdy skillet to reach about 1 inch up the sides of the pan. Place the skillet over medium-high heat and allow the oil to become hot, but not smoking. You can test the oil’s temperature by dropping a tiny pinch of flour into it; it should sizzle immediately.
- Cook the Veal: Carefully add the floured veal cutlets to the hot oil. Avoid overcrowding the pan; cook in batches if necessary to ensure proper browning. Cook the cutlets, undisturbed, for 2-4 minutes per side, depending on their thickness, until they are beautifully golden brown. Use tongs to carefully flip them.
- Rest the Veal: Once cooked, remove the golden-brown veal cutlets from the skillet and place them on a wire rack. This allows any excess oil to drain off and keeps the crust crispy while you prepare the sauce. Carefully drain the remaining oil from the skillet, discarding it or reserving it for another purpose, leaving behind the flavorful fond (browned bits) at the bottom of the pan.
- Start the Marsala Sauce: Return the skillet to medium-high heat. Add the unsalted butter and allow it to melt. Once melted, add the minced garlic and cook for about 1 minute, stirring constantly until fragrant, being careful not to burn it. Immediately add the Marsala wine to the skillet, scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon – these bits are packed with flavor! Bring the wine to a boil and let it reduce slightly, allowing some of the alcohol to cook off.
- Add Stock and Mushrooms: Pour in the chicken stock and add the sliced mushrooms to the skillet. Stir everything together gently. Bring the sauce to a simmer and allow the mushrooms to cook down slightly and release their flavors, about 5-7 minutes. Taste the sauce and season with additional garlic salt if desired.
- Thicken the Sauce: In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Gradually whisk this slurry into the simmering Marsala sauce in the skillet. Continue to cook for a few minutes, stirring frequently, until the sauce thickens to your desired consistency – it should be luscious and able to coat the back of a spoon.
- Finish and Serve: Carefully return the cooked veal cutlets to the skillet, nestling them into the thickened Marsala sauce. Turn the cutlets gently to ensure they are thoroughly coated in the rich sauce. Continue cooking for just 2-3 minutes, or until the veal is heated through. Avoid overcooking at this stage to maintain the veal’s tenderness.
Frequently Asked Questions & Expert Tips for Perfect Veal Marsala
Absolutely! While veal offers a unique delicate flavor, you can certainly substitute it with other proteins. Chicken cutlets (boneless, skinless chicken breasts pounded thin) or thin-cut boneless pork chops are excellent alternatives. When substituting, ensure you cook the chicken or pork to their appropriate internal temperatures to ensure food safety (165°F for chicken, 145°F for pork). Turkey cutlets can also be a delicious, leaner option. The rest of the ingredients and the sauce preparation remain the same, ensuring you still get that incredible Marsala flavor.
Leftover Veal Marsala is a real treat! Once cooled completely, transfer any leftovers to an airtight container and store them in the refrigerator for 3-4 days. To reheat, place the Veal Marsala in a skillet over medium-low heat, covered with a lid. If the sauce has thickened too much during refrigeration, add a splash of chicken stock or water to help loosen it to your desired consistency. Reheat gently until warmed through, being careful not to overcook the veal, which can make it tough.
While Marsala wine comes in both dry and sweet varieties, dry Marsala is strongly recommended for this savory dish. Sweet Marsala is typically used for desserts or as an aperitif. Using sweet Marsala in this recipe would result in a sauce that is significantly sweeter than intended, potentially overpowering the delicate veal and savory mushrooms. If dry Marsala is unavailable, a dry red wine like Pinot Noir is a better substitute.
If your Marsala 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 the sauce becomes too thick, simply whisk in a tablespoon or two of additional chicken stock or water until it thins to your preference.
Yes, absolutely! To make this recipe gluten-free, simply substitute the all-purpose flour for a gluten-free all-purpose flour blend. Most blends work very well for dredging and thickening. Ensure that your chicken stock is also certified gluten-free, as some brands may contain gluten. The rest of the ingredients are naturally gluten-free.
Delicious Serving Suggestions for Veal Marsala
Veal Marsala, with its rich sauce and tender meat, pairs wonderfully with a variety of side dishes that can absorb the flavorful sauce and offer contrasting textures. Here are some excellent serving suggestions to complete your gourmet meal:
- Creamy Mashed Potatoes: The ultimate comfort food pairing. Smooth, buttery mashed potatoes are perfect for soaking up every drop of that luscious Marsala sauce.
- Fluffy Rice: A simple yet effective choice. White rice, brown rice, or even a wild rice blend provides a neutral canvas that highlights the complex flavors of the veal and mushrooms.
- Egg Noodles: Tossed lightly in butter or olive oil, delicate egg noodles offer a soft texture and a great vehicle for the sauce.
- Risotto: For an even more indulgent and authentically Italian experience, serve your Veal Marsala with a creamy risotto. A plain Parmesan risotto or a mushroom risotto would be particularly complementary.
- Roasted Vegetables: Add a touch of freshness and color with roasted vegetables. Green beans, carrots, or asparagus are fantastic choices that offer a slight crispness to balance the richness of the main dish. Simply toss them with olive oil, salt, and pepper, then roast until tender-crisp.
- Freshly Chopped Parsley: Always finish your dish with a garnish of freshly chopped Italian flat-leaf parsley. Not only does it add a pop of vibrant color, but its fresh, peppery notes also brighten the overall flavor profile.
More Related Recipes You’ll Love
If you enjoyed this Veal Marsala, you might want to explore other classic Italian-inspired dishes that feature similar techniques or flavors:
- Chicken Marsala: The popular poultry alternative, often made with a touch of cream.
- Veal Piccata: Another quick-cooking veal dish featuring a zesty lemon-caper sauce.
- Veal Osso Buco: A slow-cooked, hearty veal shank stew that’s rich and flavorful.
- Mushroom Ravioli: While not directly a veal dish, this offers another way to enjoy earthy mushrooms in a comforting Italian meal.
- Veal Scallopini: Thinly sliced veal quickly cooked, often with a white wine sauce and various additions.
I absolutely adore spending time in the kitchen, experimenting with flavors, and sharing my culinary discoveries with all of you! To make sure you never miss out on a new, delicious recipe, I offer a convenient newsletter delivered straight to your inbox every time a new creation posts. Simply subscribe here and start receiving your free daily recipes, bringing inspiration and joy to your cooking routine!
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 chops, bone removed, butterflied and halved
- garlic salt to taste
- ½ cup all-purpose flour
- vegetable oil for frying
- 2 Tablespoons unsalted butter
- 1 Tablespoon minced garlic
- ¾ cup dry Marsala wine or Pinot Noir
- 1 cup chicken stock
- 8 ounces sliced mushrooms (cremini, portobello, or white button)
- 1 Tablespoon cornstarch
- ¼ cup cold water
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 & Expert Tips
- If you can’t find pre-cut veal cutlets, don’t worry! You can easily prepare veal chops by removing the bone, butterflying them, and then cutting them in half to achieve a similar thickness for quick cooking.
- For the best flavor and texture in your sauce, we highly recommend using cremini (baby bella) or sliced portobello mushrooms. Their earthiness pairs perfectly with the Marsala wine. However, common white button mushrooms are also an excellent and accessible choice. Feel free to use your favorite variety or a mix!
- This recipe specifically calls for dry Marsala wine. While there are sweet varieties, dry Marsala will provide the complex, savory depth needed for this classic dish without making the sauce overly sweet.
- When preparing the cornstarch slurry, always mix cornstarch with cold water. Hot water can cause the cornstarch to clump, leading to a lumpy sauce.
- To store any cooled leftovers, place them in an airtight container and refrigerate for up to 3-4 days. When reheating, do so gently in a covered skillet over medium-low heat, adding a splash of chicken stock if the sauce has thickened too much in the fridge. Reheat just until warm to prevent the veal from becoming tough.
- Don’t overcrowd the skillet when browning the veal. Cooking in batches ensures even browning and a beautiful golden crust. Overcrowding can steam the meat instead of searing it.
Instructions
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Season veal cutlets generously on both sides with garlic salt, to taste, ensuring even coverage.
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Place ½ cup of all-purpose flour on a shallow plate. Dredge each side of the seasoned veal cutlets with flour, pressing gently to ensure the coating adheres well. Shake off any excess flour.
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Add enough vegetable oil to a large skillet to come about 1 inch up the side of the pan. Heat the oil over medium-high heat until it is hot but not smoking (a small pinch of flour should sizzle immediately).
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Carefully add the floured veal cutlets to the hot oil, ensuring not to overcrowd the pan. Cook, undisturbed, for 2-4 minutes per side (depending on thickness) or until deeply golden brown. Flip with tongs and cook for an additional 2-4 minutes until the other side is also golden.
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Remove the cooked veal cutlets to a wire rack to drain any excess oil and keep them crispy. Carefully drain the remaining oil from the skillet, leaving any flavorful browned bits (fond) behind.
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Return the skillet to medium-high heat. Melt 2 tablespoons of unsalted butter with 1 tablespoon of minced garlic. Cook for 1 minute, stirring constantly, until fragrant. Add ¾ cup of Marsala wine to deglaze the pan, scraping up all the browned bits from the bottom. Bring to a boil and cook for 1-2 minutes to reduce slightly.
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Stir in 1 cup of chicken stock and 8 ounces of sliced mushrooms. Bring the sauce to a simmer and cook for 5-7 minutes, allowing the mushrooms to soften and flavors to meld. Taste and season with additional garlic salt if desired.
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In a small bowl, whisk together 1 tablespoon of cornstarch and ¼ cup of cold water to create a smooth slurry. Gradually whisk the slurry into the simmering sauce in the skillet. Continue cooking for a few minutes, stirring, until the sauce thickens to a rich, glossy consistency.
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Return the cooked veal cutlets to the skillet, turning them to coat thoroughly in the Marsala sauce. Continue cooking for just 2-3 minutes, allowing the veal to heat through without overcooking. Serve immediately, garnished with fresh parsley if desired.
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.