Veal Marsala | A Classic Italian Dish Anyone Can Make

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.

Heat a pan over medium heat and add 1 tablespoon of olive oil.

Dredge 4 thin veal cutlets in seasoned flour (flour mixed with salt and pepper) and shake off excess flour.

Add the veal cutlets to the pan and cook for about 30 seconds on each side until golden brown. Do not overcook.

Remove the veal cutlets from the pan and set aside.

In the same pan, add 3 tablespoons of butter and let it melt.

Add 1 large chopped shallot and 2 chopped cloves of garlic to the melted butter and stir until softened.

Add 8 ounces of sliced cremini mushrooms, season with salt and pepper, and sauté until mushrooms release their juices and soften (about 5-7 minutes).

Pour in 3/4 cup of marsala wine and 3/4 cup of beef stock, turn up the heat to deglaze the pan, and bring to a boil.

Reduce the sauce by half (about 5-7 minutes).

Add 1/2 cup of heavy cream, 1 teaspoon of chopped fresh thyme, and 2 teaspoons of chopped fresh rosemary to the sauce and let it reduce and thicken (about 5 minutes).

Return the veal cutlets to the pan and heat through for 1-2 minutes to soak up the flavors.

Plate the dish and garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens