Tender slices of veal and mushrooms in a rich, velvety sauce will delight anyone fortunate enough to enjoy it.
I love veal Marsala even more than I enjoy chicken Marsala, but it is a dish I never order at restaurants because veal prices tend to be expensive. However, when my grocery store has that rare sale on veal cutlets, you can bet I stock up to make not just this recipe, but also my other favorite—veal parmigiana. Just like chicken Marsala, this dish is easy to make and even more enjoyable to eat.
The rich flavor of the sauce stems from the Marsala wine and garlic. Now, don’t try to cut corners on this dish by using Marsala cooking wine. It just won’t be as good as using a nice, quality imported Marsala (that doesn’t have to mean expensive). And, since it is fine to store the tightly closed bottle in a cool, dry place, you don’t have to worry about it going to waste. Of course, you could also drink the remainder of the wine with your meal.
If your veal cutlets are thick, pound them gently to about one-eighth-inch thickness. You want them to be uniform in thickness so they cook evenly. These cutlets cook quickly, so observe them and sear them for only one minute per side. Overcooking will cause them to become tough. Set them aside and cover them to keep them warm while you continue with the recipe. This recipe works equally well with pork or chicken cutlets.
Although the recipe calls for cremini mushrooms, you can use any type you like, including button, shiitake, and portobello mushrooms. You can make this dish gluten-free by using your favorite gluten-free all-purpose flour and make it dairy-free with plant-based butter and heavy cream. The flavor profile will change slightly when making it dairy-free, but it will still be delicious.
Cooking with wine
It’s easy to know that veal Marsala uses fortified Marsala wine from Sicily. The name says it all, and Marsala is excellent for tenderizing meat and deglazing pans. You will find it used in both the veal and chicken versions of this dish. But don’t let your exploration into cooking with wines stop here. There are so many other wine-influenced dishes to try. Learn more about them as we explore some popular wines:
- Barolo: Produced in the Piedmont region of Italy, Barolo is a bold, red wine that is made from Nebbiolo grapes and is ideal for rich and fatty foods, like game meat or fowl. Use it in dishes like brasato al Barolo, a braised veal, wild boar, or lamb dish.
- Merlot: This dry, low-tannin red wine adds richness and depth to classic dishes such as Braised Beef Short Ribs, pork tenderloin, braised lamb shanks, and venison stew.
How do I store leftovers?
Allow leftover veal Marsala to cool to room temperature, but don’t leave it out longer than 2 hours. Refrigerate it in an airtight container for up to 3 days. You can also freeze leftovers in freezer-safe zippered bags or containers for up to 3 months. Defrost it overnight in the refrigerator. Reheat leftovers in a covered skillet over low heat, adding a little more broth to loosen the sauce if it becomes too thick. You can also reheat it in a 350°F oven for 20-30 minutes, or until warmed through.
Serving suggestions
Serve veal Marsala with this light and refreshing Caprese Salad Recipe. It is the perfect way to start your Italian meal. Add some Yukon Gold Mashed Potatoes, which pair so well with the mushroom sauce. Homemade Egg Noodles are another great option. Vegetable side dishes that go well with the veal include Roasted Green Beans and Sautéed Broccolini. Serve this Ricotta Cheesecake for dessert and enjoy the accolades that will come your way for preparing a high-end, restaurant-quality meal.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Ingredients
- 8 veal cutlets
- Salt and pepper to taste
- 1/3 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 1/2 cups sliced cremini mushrooms
- 3 cloves garlic finely chopped
- 1/2 cup dry Marsala wine
- 1 1/3 cups low-sodium chicken stock
- 1/4 cup heavy cream
- Fresh parsley chopped (for optional garnish)
Instructions
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Sprinkle the veal cutlets with salt and pepper to taste. Place the flour on a shallow plate and dredge each cutlet in the flour, shaking off any excess.
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Heat oil in a large skillet over medium-high. Sear veal cutlets for 1 minute per side until golden and nearly cooked. Remove and set aside.
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Reduce the heat to medium. Add butter to the skillet, then add the sliced mushrooms. Cook for 5-7 minutes until the mushrooms release their moisture and start to brown.
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Add the chopped garlic to the mushrooms and cook for 1 minute. Pour in the Marsala wine to deglaze the pan, scraping up any browned bits. Allow the wine to simmer until it reduces by half.
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Stir in the chicken stock and let the sauce simmer for another 5-7 minutes until it thickens slightly. Mix in the heavy cream. Return the veal cutlets to the skillet and warm them through in the sauce.
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Sprinkle the dish with fresh chopped parsley before serving. Enjoy your meal while hot.
Nutrition Info:
Calories: 672kcal (34%) Carbohydrates: 16g (5%) Protein: 76g (152%) Fat: 29g (45%) Saturated Fat: 12g (75%) Sodium: 293mg (13%) Fiber: 1g (4%) Sugar: 4g (4%)
Recipes written and produced on Food Faith Fitness are for informational
purposes only.
