Veal Marsala

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Veal Marsala is a classic Italian dish made with tender pan-seared veal simmered in a rich Marsala wine sauce with mushrooms and green onions. Elegant, flavorful, and ready in about 30 minutes.

Prep Time30

Cook Time15

Total Time45

Course: Main Course

Cuisine: Italian

Keyword: marsala, veal, veal marsala

Servings: servings

Author: Lori Lange

Equipment

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

TIPS:

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