One-Pan Veal Medallions with Mushroom Marsala Sauce
This veal marsala is rich, deeply flavorful, and perfect for a special dinner at home. Thin veal cutlets simmer in a glossy marsala wine sauce with sautéed mushrooms and onions, creating a dish that feels both classic and comforting. Serve with mashed potatoes, a crisp salad, and crusty bread to soak up every drop.
Servings: 6 servings
Calories: 263kcal
Equipment
Ingredients
- 4 veal cutlets, about 1-1¼ 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
- Chopped parsley, for serving
Instructions
- Dredge the veal. Slice the cutlets into pieces about 1½-2-inches 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 chopped garlic, 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 145°F (63°C) 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
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