Vitello Con Vino Marsala Recipe
Recipe information
Make Vitello Con Vino Marsala in just 40m. Tender veal sauteed in Marsala wine sauce with a hint of marinara and mushrooms.
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Ingredients
Main Ingredients
Sauce
Prepare and Cook Veal
1. Flatten and Season Veal
Place veal cutlets between plastic wrap and gently pound to about 1/4 inch thickness. Season both sides with salt and pepper.
2. Dredge in Flour
Lightly dredge the veal cutlets in flour, shaking off excess.
3. Sauté Veal
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sauté veal cutlets for 2-3 minutes per side until golden brown. Remove and set aside.
Make Marsala Sauce
4. Sauté Mushrooms and Garlic
In the same skillet, add the remaining 1 tablespoon butter. Add mushrooms and garlic, sautéing for about 5 minutes until mushrooms are browned.
5. Deglaze with Marsala
Pour in Marsala wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
6. Add Broth and Marinara
Stir in the broth and marinara sauce. Simmer for another 5 minutes until sauce is slightly thickened.
7. Return Veal to Pan
Return veal cutlets to the skillet and simmer in the sauce for 3-4 minutes until heated through and well coated.
Finish and Serve
8. Garnish with chopped fresh parsley if desired. Serve hot with pasta, polenta, or crusty bread.
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