How to Make Veal Marsala

Marsala wine

💰Cheaper: sherry

Sherry provides a similar flavor profile at a lower cost.

veal cutlets

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is a leaner option, while pork is often less expensive.

Prepare veal cutlets, ensuring they are nice and thin. You can ask your butcher to pound them out or do it yourself.

Season the veal on both sides with salt, garlic powder, and pepper.

Dip the seasoned veal cutlets in flour.

Heat a mixture of oil and butter in a pan over medium heat until melted.

Add the veal cutlets to the pan and brown them for about 2 minutes on each side. Remove them from the pan after browning.

In the same pan, add more butter and adjust the heat between low and medium.

Add white mushrooms and cremini mushrooms to the pan and season with salt, pepper, and garlic. Mix to combine.

Cook the mushrooms until they are tender, then add minced garlic and minced shallots to the pan.

Pour in marsala wine and cook until the alcohol cooks off and the mixture reduces.

Add chicken stock and chicken broth to the pan and let it cook down again.

Return the browned veal cutlets to the pan and let them cook for a few more minutes to heat through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens