Vitello Con Vino Marsala Recipe
Tender veal sauteed in Marsala wine sauce with a hint of marinara and mushrooms.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Sauce
Method
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
- 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.
