Recipes › Main Course › Classic Veal Marsala Recipe

Classic Veal Marsala Recipe

Recipe by Pedro M. A. Neves

Classic Veal Marsala is an iconic Italian-American dish featuring tender veal cutlets sautéed until golden and finished with a rich, wine-based mushroom sauce. The sweet and savory Marsala wine creates a silky pan sauce that perfectly complements the delicate meat, making this an elegant yet approachable weeknight dinner or special occasion main course.

Ingredients

• 4 veal cutlets (150g/5.3 oz each), pounded thin to 6mm
• 60ml/¼ cup all-purpose flour
• 5ml/1 tsp kosher salt
• 2.5ml/½ tsp freshly ground black pepper
• 250g/8.8 oz mushrooms, sliced
• 120ml/½ cup Marsala wine
• 240ml/1 cup beef or chicken stock
• 30ml/2 tbsp unsalted butter, divided
• 15ml/1 tbsp olive oil
• 2 cloves garlic, minced
• 5ml/1 tsp fresh lemon juice
• 5ml/1 tsp fresh Italian parsley, chopped
• 2.5ml/½ tsp dried oregano

Instructions

1. Pat the veal cutlets dry with paper towels. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet to an even 6mm thickness. This ensures even cooking.

2. Combine flour, salt, and pepper in a shallow dish. Lightly coat both sides of each veal cutlet, shaking off excess flour. Set on a clean plate.

3. Heat olive oil and 15ml (1 tbsp) butter in a large skillet over medium-high heat. When the foam subsides, carefully place two veal cutlets in the pan and cook for 3-4 minutes per side until golden brown. Transfer to a clean plate and repeat with the remaining cutlets.

4. Reduce heat to medium. Add the remaining 15ml (1 tbsp) butter to the same skillet. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly.

5. Add sliced mushrooms to the skillet and sauté for 5-6 minutes, stirring occasionally, until they release their moisture and turn golden at the edges. Season lightly with salt and pepper.

6. Pour the Marsala wine into the skillet, scraping the bottom with a wooden spoon to deglaze and lift all browned bits. Allow the wine to simmer for 2 minutes, reducing slightly.

7. Add the beef or chicken stock and oregano to the skillet. Simmer for 3 minutes uncovered, allowing the sauce to reduce by about one-quarter and thicken slightly.

8. Return the veal cutlets to the skillet, nestling them into the sauce. Simmer for 2 minutes, ensuring the veal is heated through but not overcooked.

9. Remove from heat and stir in fresh lemon juice. Taste and adjust seasoning if needed. Transfer veal to serving plates and spoon the mushroom Marsala sauce generously over each cutlet.

Substitutions

• Chicken breast cutlets (pounded thin) for a milder, more budget-friendly option
• Dry white wine (such as Pinot Grigio) mixed with 15ml balsamic vinegar as a substitute for Marsala wine
• Cremini or porcini mushrooms instead of button mushrooms for deeper umami flavor
• Beef tenderloin medallions for a more luxurious and rich alternative

Tips

• Pound the veal to uniform thickness before cooking to ensure even cooking and tender, delicate cutlets
• Do not overcrowd the skillet when browning veal; work in batches if necessary to achieve a proper golden crust
• For a silkier sauce, whisk 10ml (2 tsp) of cornstarch mixed with 15ml (1 tbsp) cold water into the sauce and simmer for 1 minute if it seems too thin

While Veal Marsala is beloved in Italian-American cuisine and served in many Italian restaurants worldwide, it reflects the Northern Italian tradition of using delicate veal preparations paired with wine-based sauces. The use of Marsala wine specifically comes from Sicily, where the fortified wine has been produced for centuries.

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