Veal Marsala

Veal marsala is a classic Italian-American dinner that feels elegant yet comes together in under 30 minutes. Thin, tender veal cutlets are lightly dredged in flour, seared in butter and olive oil until golden, then bathed in a glossy pan sauce of sautéed mushrooms, sweet Marsala wine and broth. The sauce turns rich and silky with a final swirl of butter, clinging to every bite of veal. Serve it over buttered pasta, creamy mashed potatoes or polenta for a restaurant-style meal at home. If veal is hard to find, thin chicken cutlets work beautifully with the exact same method.

Why You’ll Love This Veal Marsala

It delivers big restaurant flavor with very little time.

• Ready in under 30 minutes: thin cutlets cook in just a few minutes per side.
• One skillet: the sauce is built right on the browned bits in the pan.
• Rich mushroom sauce: Marsala gives a gentle sweetness and deep, savory flavor.
• Tender veal: pounding the cutlets thin keeps them soft and quick cooking.
• Easy chicken option: swap in chicken cutlets for an everyday version.

Ingredients for Veal Marsala

Veal

• 1 lb veal cutlets (scaloppine), about 1/4 inch thick
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter

Marsala Mushroom Sauce

• 8 oz cremini or white mushrooms, sliced
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 3/4 cup dry Marsala wine
• 3/4 cup chicken or beef broth
• 1/4 cup heavy cream (optional)
• 2 tbsp cold unsalted butter
• 1 tbsp fresh parsley, chopped
• Salt and black pepper, to taste

Ingredient Notes

Veal cutlets: Look for thin veal scaloppine from the top round. If they are thicker than 1/4 inch, pound them gently between sheets of plastic wrap.

Marsala: Dry Marsala is best for savory dishes. Sweet Marsala works but makes a sweeter sauce. Avoid cooking wine with added salt.

Mushrooms: Cremini mushrooms have more flavor than white mushrooms. A mix with a few shiitakes adds extra depth.

Chicken option: Use 1 lb chicken breasts sliced in half horizontally and pounded to 1/4 inch. Cook 3 to 4 minutes per side, until 165°F inside.

How to Make Veal Marsala

Step by Step

1. Prep the cutlets. Pat the veal dry. Pound any thick pieces to an even 1/4 inch. Season both sides with salt and pepper.
2. Dredge. Place the flour in a shallow dish. Coat each cutlet lightly and shake off the excess.
3. Sear the veal. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the cutlets in batches for 1 to 2 minutes per side, until golden. Transfer to a plate and tent with foil.
4. Cook the mushrooms. Add the remaining tablespoon of butter to the pan. Add the mushrooms and cook for 5 to 6 minutes without stirring too often, until browned and their liquid evaporates.
5. Add aromatics. Stir in the shallot and cook for 1 minute, then the garlic for 30 seconds.
6. Deglaze. Pour in the Marsala and scrape up the browned bits. Simmer for 2 minutes until reduced by about half.
7. Build the sauce. Add the broth and simmer for 3 to 4 minutes until slightly thickened. Stir in the cream, if using.
8. Finish with butter. Lower the heat and swirl in the cold butter until the sauce is glossy. Season with salt and pepper.
9. Warm the veal. Return the cutlets and any juices to the pan. Spoon the sauce over them and simmer for 1 minute.
10. Serve. Sprinkle with parsley and serve right away.

Tips for the Best Veal Marsala

Do Not Crowd the Pan

Cook the cutlets in batches so they sear instead of steam. A golden crust adds flavor to the sauce.

Keep the Flour Light

A thin dusting of flour browns nicely and helps thicken the sauce. Shake off any extra.

Brown the Mushrooms Well

Give them time and space. Well-browned mushrooms taste deeper and meatier.

Reduce the Wine

Simmering the Marsala cooks off the harsh alcohol taste and concentrates its sweetness.

Let the Veal Rest Briefly

Resting the seared cutlets under foil while you make the sauce keeps them juicy, and their juices add even more flavor when they go back into the pan.

Add the Butter Off High Heat

Cold butter swirled in at the end makes the sauce silky. High heat can make it separate.

What to Serve with Veal Marsala

Serve over buttered egg noodles, angel hair pasta, creamy mashed potatoes or soft polenta to catch all the sauce. Add roasted asparagus, sautéed spinach or green beans with garlic, and a crisp side salad. Warm crusty bread is perfect for mopping up the plate.

Variations

• Chicken marsala: use thin chicken cutlets and cook through to 165°F.
• Pork marsala: use thin boneless pork cutlets.
• Extra creamy: increase the heavy cream to 1/2 cup.
• Herby: add fresh thyme or sage with the mushrooms.
• Gluten-free: dredge in cornstarch or a gluten-free flour blend.

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Reheat: Warm gently in a covered skillet over low heat with a splash of broth until heated through.

Freezer: Freeze for up to 2 months, though the sauce may separate slightly. Thaw overnight in the refrigerator and stir well while reheating.

Frequently Asked Questions

Can I make veal marsala without wine?

Yes. Replace the Marsala with extra broth plus 1 tablespoon balsamic vinegar and 1 teaspoon sugar, though the flavor will be different.

Does the alcohol cook off?

Most of it evaporates while the wine simmers and reduces, but a small amount may remain.

Why is my sauce too thin?

Simmer it a few minutes longer, or stir in a slurry of 1 teaspoon cornstarch and 1 tablespoon cold water.

Can I use dry white wine instead?

You can, but it will not taste like marsala. Dry sherry is a closer substitute.