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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Veal marsala recipe in a skillet

Veal Marsala

Posted by: Ari Laing

This rich, deeply flavored veal marsala recipe features thinly sliced veal cutlets, sautéed mushrooms, onions, and a marsala wine sauce. Cook until thick, then serve with mashed potatoes, a side salad, and some crusty bread for an elegant dinner at home.

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Posted by: Ari Laing
Veal marsala recipe in a skillet
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Veal Marsala

This rich, deeply flavored veal marsala recipe features thinly sliced veal cutlets, sautéed mushrooms, onions, and a marsala wine sauce. Cook until thick, then serve with mashed potatoes, a side salad, and some crusty bread for an elegant dinner at home.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner
Cuisine: American, Italian
Keyword: marsala wine, marsala wine sauce, veal cutlets, veal marsala recipe
Servings: 6 servings
Calories: 263kcal
Author: Ari Laing

Equipment

  • Large skillet
  • Bowl for dredging cutlets (or large Ziplock bag)

Ingredients

  • 4 veal cutlets about 1 - 1 ¼ lb
  • ¼ cup all-purpose flour
  • 1 tsp dried oregano
  • 1 tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • 2 Tbsp unsalted butter
  • 1 medium sweet onion thinly sliced
  • 1 cup white button mushrooms cleaned, stems removed, caps thinly sliced
  • 2 garlic cloves finely chopped
  • ¾ cup dry marsala wine
  • ¼ cup sherry vinegar
  • 2 Tbsp balsamic vinegar
  • Parmigiano Reggiano grated, for serving
  • Chopped parsley for serving

Instructions

  • Dredge the veal. Slice the cutlets into pieces about 1 ½ - 2" in size. Next, combine ¼ cup all-purpose flour, 1 tsp dried oregano, 1 tsp Kosher salt, and ¼ tsp black pepper in a medium bowl, shallow dish, or Ziplock bag. Whisk well, then toss the veal medallions in the flour mixture to evenly coat on all sides. Set aside.
  • Sauté the veggies. Melt butter in a large skillet over medium-high heat. Add sliced onions, then cook, stirring occasionally, for 3-5 minutes. To this, add the sliced mushrooms and cook an additional 3-5 minutes more, or until mushrooms turn a light golden brown. Add 2 minced garlic cloves, stir, then season with ½ tsp Kosher salt and cook 30 seconds more.
  • Cook the veal. Shake off excess flour, then add the dredged veal to the pan with the mushroom mixture. Cook veal until browned on all sides, about 5-7 minutes.
  • Add the liquid. In a 2 cup measuring cup, combing ¾ cup dry marsala wine, ¼ cup sherry vinegar, and 2 Tbsp balsamic vinegar. Pour into the skillet with the veal, scraping the bottom of the pan with a wooden spoon or spatula to release any browned bits.
  • Simmer, then serve. Reduce the heat to medium, then simmer until sauce has thickened and veal is cooked through, about 5-7 minutes. Garnish with grated Parmigiano Reggiano and a sprinkling of freshly chopped parsley. Serve immediately!

Notes

  • Veal is safe to eat when an internal temperature of 145F is reached.

Nutrition

Calories: 263kcal | Carbohydrates: 14g | Protein: 25g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 470mg | Potassium: 586mg | Fiber: 1g | Sugar: 6g | Vitamin A: 123IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!