Veal Marsala is a comforting Italian‑American classic: thin veal cutlets in a rich Marsala wine sauce with mushrooms, garlic and fresh parsley. It’s easy enough for a weeknight but elegant enough for guests. Serve with creamy mashed potatoes and green beans to soak up the sauce.
Also known as Scaloppine al Marsala, this dish features thin veal cutlets quickly pan‑fried and finished in a savory sauce made from Marsala wine, mushrooms, garlic and parsley. If veal is difficult to find or expensive, chicken or pork cutlets are excellent substitutes. Pair the dish with creamy mashed potatoes and a simple green vegetable for a complete meal.
Ingredients – what you need
The photo below shows the primary ingredients and portions used for this recipe.
- Veal – choose cutlets about 1/4 inch (0.5 cm) thick so they cook quickly; pound them gently with a rolling pin if needed.
- Flour – for dredging; it adds texture to the veal and helps the sauce thicken.
- Mushrooms – Crimini (chestnut) mushrooms are used here, but button, cremini or shiitake work well.
- Garlic – use fresh garlic for the best flavor.
- Stock – low‑sodium chicken stock is preferred; beef stock can overpower the delicate veal.
- Marsala wine – a sweet fortified wine similar to sherry; an affordable bottle is fine.
- Parsley – use fresh parsley for garnish; dried won’t provide the same brightness.
How to make it
Season the veal with salt and pepper, then press the seasoning lightly so it adheres. Spread the flour on a plate and dredge each cutlet until lightly coated, shaking off excess flour.
Heat olive oil in a large skillet over medium‑high heat. Fry the veal quickly—about 1–2 minutes per side until golden and just cooked through. Work in batches so the pan doesn’t overcrowd. Transfer the cooked cutlets to a plate and keep warm.
Add the butter to the pan. When it melts, add the mushrooms and a pinch of salt. Cook for 5–7 minutes until the mushrooms release their moisture and begin to brown.
Stir in the garlic and cook for another minute. Pour in the Marsala wine and simmer until it reduces by about half. Add 1.5 cups (375 ml) of low‑sodium chicken stock and simmer for 5–7 minutes until the sauce begins to thicken.
Return the veal to the pan to warm through and coat with sauce. Finish with a generous sprinkle of freshly chopped parsley and serve immediately.
Recipe tips and FAQs
- Don’t overcook the veal – thin cutlets cook in a minute or two per side; longer cooking makes them tough.
- Use Marsala for authentic flavor – the wine adds sweetness and depth; it doesn’t need to be expensive, but it’s an essential flavor component.
- Serving suggestions – creamy mashed potatoes and olive oil–drizzled green beans are classic. Roasted potatoes, sautéed broccolini or creamy polenta are also great pairings.
Yes. Chicken or pork cutlets work well—just keep them the same thinness so they cook quickly and evenly.
You can, but the sauce will be less velvety and won’t thicken as much.
Store leftovers in the refrigerator for up to 3 days. Reheat gently with a splash of stock or water to loosen the sauce.
Yes. Freeze in an airtight container and thaw completely before reheating.
More delicious dinner recipes to try
- Chicken Piccata with Capers and Lemon
- Veal Saltimbocca with Prosciutto and Sage
- Ossobuco Milanese (Braised Veal Shanks)
- Steak Pizzaiola (Carne alla Pizzaiola)
If you try this Veal Marsala recipe, please rate it and leave a comment telling us how it turned out — feedback is always appreciated.
Step By Step Photos Above
Most recipes include step‑by‑step photos and helpful tips to ensure success.
Veal Marsala
By Emily
Ingredients
- 8 veal cutlets
- ¼ cup flour, for dredging
- 2 tbsp butter (30 g)
- 2.5 cups Crimini mushrooms, sliced (170 g)
- 2 cloves garlic, finely chopped
- 1.5 cups low‑sodium chicken stock (375 ml)
- ½ cup Marsala wine (125 ml)
- 1–2 tbsp fresh parsley, finely chopped
- 2–3 tbsp olive oil
- Salt and pepper
Instructions
- Season veal with salt and pepper and press seasoning in. Dredge in flour and shake off excess.
- Heat olive oil in a large skillet and fry veal 1–2 minutes per side until golden. Cook in batches and keep the cooked cutlets warm.
- Add butter to the pan, then the mushrooms and a pinch of salt. Cook 5–7 minutes until they release moisture and start to brown.
- Add garlic and cook 1 minute. Pour in Marsala and simmer until reduced by half, then add chicken stock.
- Simmer 5–7 minutes until the sauce thickens. Return veal to the pan to warm through.
- Serve sprinkled with freshly chopped parsley.
Video
Helpful Info for All Recipes
- Extra virgin olive oil is used unless otherwise noted.
- When using canned tomatoes, choose quality brands for best flavor.
- Vegetable sizes are medium unless specified.
- Recipes are tested using a fan (convection) oven unless stated.
Nutrition
Nutrition information is an estimate and should be used as a guide.
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