Veal Marsala

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5 from 1 vote

Thin slices of veal scallopini in a Marsala wine sauce with mushrooms.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Italian

Keyword: how to make veal marsala, veal cutlets in wine sauce, veal marsala, veal marsala sauce, veal recipes, veal scallopini, veal with wine and mushrooms

Servings:

Calories: 318kcal

Ingredients

4 veal scallopini or cutlets pounded thin look for veal leg scallopini, about 1 lb package
¼ cup flour
1 Tbsp olive oil
2 Tbsp salted butter divided
8 medium sized mushrooms, sliced
1 medium shallot
2 cloves garlic
¾ cup Dry Marsala Wine not sweet
½ cup chicken broth or beef broth
1 tsp salt adjust for sodium level in broth
½ tsp black pepper
¼ cup fresh chopped parsley

Instructions

Pound veal slices between sheets of parchment or plastic wrap until very thin. Season meat with half of the salt and pepper.
Add flour to a wide dish or plate. Dredge each slice of veal to coat both sides completely. Shake off excess flour. You won't use all of the flour and that is accounted for in the nutritional information of this recipe.
Heat 1 Tbsp oil and 1 Tbsp butter in wide skillet to medium heat. Quickly fry each slice of veal for about 1 minute per side. Cook in batches if necessary so they don't overlap. Remove pieces to a plate and cover loosely to keep warm.
Add second tablespoon of butter to pan and sauté mushrooms and shallots until golden and soft. Add garlic and sauté about one more minute until softening and fragrant.
Increase heat to medium-high and add Marsala and chicken broth. Season with remaining salt and pepper and bring to a full simmer for 2-3 minutes to cook off alcohol and slightly thicken sauce.
Add veal slices back into pan and arrange so they are evenly covered with sauce. Reduce heat to medium low, cover pan and simmer for 4-5 minutes until veal is heated through. Taste and adjust seasoning if necessary. If veal slices aren't as tender as you'd like, (this may happen if you haven't got them pounded thin enough), allow them to simmer in the sauce for another 10 - 15 minutes.
Chop fresh parsley and stir into pan, saving some for garnish if desired.

Nutrition