Veal Marsala Recipe
Recipe information
Make Veal Marsala in just 30m. Mushrooms, prosciutto.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Main Ingredients
Preparation
1. Prepare the Veal
Lightly pound the veal cutlets between two sheets of plastic wrap using a meat mallet until they are about 1/2 inch thick. Season both sides with salt and black pepper.
2. Wrap in Prosciutto
Take one slice of prosciutto and wrap it around each veal cutlet, ensuring that the prosciutto adheres to the veal.
Cooking
3. Cook the Veal
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the wrapped veal cutlets and cook for about 3-4 minutes on each side until golden brown. Remove the cutlets from the skillet and set aside.
4. Sauté the Mushrooms
In the same skillet, add the remaining tablespoon of butter and the sliced mushrooms. Sauté for about 5 minutes until the mushrooms are browned and tender. Add minced garlic and cook for an additional minute.
5. Add Marsala Wine
Pour in the Marsala wine and bring it to a boil, scraping up any brown bits from the skillet. Allow it to simmer for about 5 minutes until slightly reduced.
6. Combine with Veal
Return the veal cutlets to the skillet, spooning some of the mushroom sauce over them. Cook for an additional 2-3 minutes, until the veal is heated through.
Serving
7. Plate the Dish
Carefully transfer the veal marsala to serving plates. Spoon more mushroom sauce over the top and garnish with chopped parsley.
8. Enjoy!
Serve immediately with your choice of sides, such as mashed potatoes or steamed vegetables.
Local Coupons
No local coupons found for this recipe's ingredients.