This Veal Marsala is a classic Italian-American dish made with thinly sliced veal, lightly floured and pan-seared, then simmered in a rich Marsala wine sauce with tender mushrooms, green onions, fresh basil, and butter. It’s an elegant yet surprisingly easy dinner that feels restaurant-worthy—but can be made in about 30 minutes at home.
If you love Chicken Marsala, this veal version is even more luxurious. The veal becomes incredibly tender, and the sweet, nutty Marsala wine reduces into a glossy sauce that coats every bite. Serve it over pasta, mashed potatoes, or polenta, and you have a cozy comfort dish that works for weeknights, dinner parties, and special occasions alike.
This recipe keeps things classic, but with just the right touches—fresh basil, a proper brown-on-brown veal sear, and a balanced Marsala sauce that’s neither too sweet nor too heavy.
Why This Veal Marsala Recipe Works
This recipe earns its spot as a true dinner favorite because:
- You pound the veal thin, ensuring fast cooking and tender texture.
- The flour coating builds the perfect pan sauce, helping the Marsala cling to the meat.
- Butter + olive oil = flavor and golden browning.
- Fresh basil and green onions brighten the dish without overpowering it.
- Marsala wine reduces beautifully, creating a glossy, flavorful sauce in minutes.
It’s comforting, classic, and absolutely foolproof.
Ingredients:
- Fresh basil: Adds a fresh aromatic finish.
- Thin veal cutlets: Ideal for quick sautéing.
- Flour + seasonings: Salt, white pepper, and oregano flavor the coating.
- Butter + olive oil: Brown the veal and build a rich base for the sauce.
- Green onions: Softer and sweeter than yellow onions; perfect with Marsala.
- Mushrooms: Add heartiness and absorb the sauce.
- Marsala wine: The star of the dish—the sweet, nutty flavor defines classic Marsala.
- Chicken broth: For adjusting the sauce consistency.
How to Make Veal Marsala
The complete, printable recipe is at the end of this post. Here’s an overview.
- Prep the Veal: Pound the veal slices to ¼-inch thickness so they cook evenly.
- Season and Flour: Add flour, salt, pepper, and oregano to a zip bag and shake to combine. Add the veal pieces and toss until coated.
- Sauté the Onions: Heat butter and olive oil in a deep skillet. Add green onions and sauté lightly. Remove them and set aside.
- Brown the Veal: In the same skillet, brown the veal on both sides. Work in batches to avoid steaming. Do not overcook—the veal should be just browned, not fully cooked through.
- Create the Sauce: Return the onions to the pan with the veal. Add Marsala wine and fresh basil, along with the mushrooms. Simmer until the sauce thickens and reduces. Add chicken broth as needed to thin the sauce to your liking.
- Serve hot with plenty of sauce spooned over the top.
Tips for Making the Best Veal Marsala
- Use high-quality Marsala wine. Sweet Marsala creates a deeper flavor than dry, but both work.
- Don’t skip pounding the veal. It makes all the difference in tenderness.
- Cook in batches. Crowding leads to steaming, not browning.
- Let the Marsala reduce. The sauce should thicken enough to coat a spoon.
- Add broth slowly. Start with a splash—too much can blunt the wine flavor.
- Fresh basil brightens the dish. You only need a tablespoon, but it adds noticeable depth.
What to Serve with Veal Marsala
Pair your veal marsala with mashed potatoes, buttered egg noodles, risotto, creamy polenta, sauteed asparagus or green beans and cheesy garlic bread. You could also start with a green salad or caprese salad.
As far as wine is concerned, veal marsala pairs nicely with chianti, pinot noir or a fruity chardonnay.
How to Store & Reheat Leftovers
To refrigerate, store in an airtight container for up to 3 days. Reheat gently: Warm in a skillet over low heat with a splash of broth to re-loosen the sauce. Veal marsala also freezes well! Store in an airtight container for up to 2 months.
Note from RecipeGirl:
“Veal Marsala is one of those dishes that feels fancy but cooks fast enough for a weeknight. The Marsala wine reduces into the most delicious sauce, and the thin slices of veal stay tender and delicate. I’ve made this version for years, and it’s always a favorite—especially when served over mashed potatoes or egg noodles to soak up every drop of that rich sauce.”
Veal Marsala
Ingredients
- 2 pounds veal cutlets
- 1 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- ½ teaspoon dried oregano
- ½ cup (1 stick) unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 cup sliced green onions (include the green tops)
- 1 cup sliced fresh mushrooms
- 1 cup Marsala wine
- 1 tablespoon finely chopped fresh basil
- 1 cup chicken broth
- steamed rice or cooked linguine, for serving (if desired)
Instructions
- Pound the veal cutlets to tenderize them and make them all an even thickness.
- Add the flour, salt, pepper and oregano into a large plastic zip baggie and mix well. Add the veal to the bag and shake well until the veal pieces are well coated with the flour mixture. Set aside.
- Heat the butter and olive oil in a deep non-stick skillet and saute the onions lightly. Remove the onions from the skillet with a slotted spoon and set them aside.
- In the same pan, brown the coated veal on both sides, being careful not to over-cook. You may have to brown the veal pieces just a few at a time. When the veal is browned, return it all to the skillet with the sauteed onions.
- Add the Marsala wine and basil to the pan along with the mushrooms. Simmer until a rich sauce forms. If the sauce is too thick, you can mix in some chicken broth. Serve over rice or linguine.
Notes
- Sweet Marsala creates a deeper flavor than dry, but both work.
- Pounding the veal makes all the difference in tenderness.
- Cook in batches. Crowding leads to steaming, not browning.
- The sauce should thicken enough to coat a spoon, so give the sauce time to reduce.
- If adding broth, start with a splash—too much can blunt the wine flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
