Veal marsala is a classic Italian dish that is tender, flavorful, and cooks quickly (major bonus for busy weeknights!). Veal cutlets are cut into bite-size pieces, then dredged in seasoned flour and cooked with onions, mushrooms, and a delicious marsala wine sauce. Add a bit of sherry and balsamic vinegar to add depth to the sauce.
Here’s why we love it so much:
- Quick prep time, short cook time!
- Date night worthy! Feels fancy, but takes minimal effort.
- Goes well with simple sides, like mashed potatoes, baguette, a house salad, or roasted broccoli.
- Total comfort food, perfect for cool fall evenings!
If you’re a lover of all things marsala and looking for a heartier dish, be sure to check out our stuffed chicken marsala — one of the best recipes on Well Seasoned, hands down! So creamy, so cheesy, and the flavor of that sauce! Out of this world.
Ingredients For Veal Marsala
- Veal cutlets: Thinly sliced veal cutlets are cut into bite-size pieces.
- All-purpose flour: Combine flour with oregano to be used as a dredge for the veal medallions. Season the flour to help season the veal! This also acts as a thickener for the sauce, adding a rich body.
- Dried oregano: To season the veal cutlets.
- Kosher salt and freshly ground black pepper: To season veal and add flavor to all ingredients.
- Unsalted butter or olive oil: For cooking the onions and mushrooms.
- Vidalia onion: The sweetness of the vidalia onion works well with the marsala wine. Feel free to substitute with other types of onion (or even shallot!).
- Mushrooms: We’re using white button mushrooms, but any thinly sliced mushroom will work.
- Garlic: Adds so much flavor!
- Dry marsala wine: The classic flavor profile of any marsala recipe!
- Sherry vinegar: A tangy compliment to the marsala wine.
- Balsamic vinegar: For additional richness and tang.
- Parmesan cheese: Use freshly grated Parmigiano Reggiano to garnish before serving.
- Chopped parsley: Adds brightness and a little something green.
If you don’t have sherry or balsamic, you can substitute with chicken broth and a splash of soy sauce! Or simply use 1 whole cup marsala wine.
How To Make Veal Marsala At Home
- Dredge the veal. Slice each piece of veal into pieces about 1½ – 2″ in size. Next, combine all-purpose flour, dried oregano, Kosher salt, and 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 a tablespoon of butter in a heavy large skillet over medium-high heat. Add sliced onions, then saute, 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 minced garlic cloves, stir, then season with 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., working in batches, if needed
- Add the liquid. In a 2 cup measuring cup, combine dry marsala wine, sherry vinegar, and aged 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 and pan juices.
- 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!
What To Serve With Marsala
Creamy mashed potatoes, a side salad, or blistered green beans and some crusty baguette is all this lady needs!
Marsala is also delicious served over pasta. Keep the sides simple; the sauce is incredibly flavorful and the star of the show all on its own!’
Serving this family-style? You can serve directly from the pan or place everything on a big platter.
Tips For The Best Veal Marsala
- Use dried herbs for dredging (can switch out oregano for rosemary or thyme!), but use fresh herbs to finish the dish. They have a stronger, more vibrant flavor, plus that pop of color looks amazing!
- Cut the veal into similar sized pieces! This will help the meat to cook more evenly.
- Check the internal temperature! Veal is safe to eat when an internal temperature of 145F is reached.
We recommend the Thermapen MK4 to check for doneness on all meats!
Variations On Veal Marsala
- Leave the veal cutlets whole! Instead of cutting the veal into medallions, dredge whole veal cutlets, then sauté (pan sear) first, before cooking the onions and mushrooms. This will give them a chance to brown evenly, but then can finish cooking by simmering in the sauce.
- Not a fan of veal? Use chicken or pork instead. We make this very same recipe with boneless skinless chicken breasts often. Follow the recipe exactly, just substitute the protein. Even turkey cutlets would be great! And if you want an extra cozy, comforting dinner, definitely try our stuffed chicken marsala recipe!
- Looking to make this a creamy marsala? To the finished dish, add 1 couple tablespoons of heavy cream, then stir. It’s definitely not necessary — the natural juices from the veal along with the marsala wine make the sauce super luxurious — but heavy cream will take it over the top!
Really wish you could smell this luscious marsala wine sauce through the screen because damn we want to serve it on everything! If you make this Veal Marsala recipe, please let us know by leaving a review and rating below!
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More classic Italian recipes to try!
- Salmon Piccata
- Rigatoni Bolognese
- Spaghetti alle Vongole
- Antipasto Skewers
- Chicken Milanese with Fennel Salad
And for dessert, be sure to try our best over rainbow cookie recipe or this unbelievably moist (and gluten-free!) almond ricotta cake!
Veal Marsala Recipe
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.
Let us know your thoughts!