Veal Marsala Recipe
Make Veal Marsala Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Meat
Flour Coating
Cooking
Garnish
Method
Preparation of Veal
- 1
Tenderizing Veal
Tenderize the veal cutlets with a meat mallet until they are about 1/4 inch thick.
- 2
Coating the Veal
In a shallow dish, mix the flour, salt, and black pepper. Dredge each veal cutlet in the flour mixture, shaking off the excess.
Cooking the Veal
- 3
Heating the Skillet
In a large skillet over medium heat, heat the olive oil and 1 tablespoon of butter until hot.
- 4
Making the Sauce
- 5
Sautéing 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.
- 6
Adding Garlic
Stir in the minced garlic and cook for an additional minute.
- 7
Deglazing with Marsala
Pour in the Marsala wine and scrape the bottom of the skillet to deglaze. Allow to simmer for about 2 minutes.
- 8
Adding Chicken Broth
Add the chicken broth and bring the mixture to a gentle simmer. Cook for an additional 5 minutes until slightly thickened.
Final Assembly
- 9
Combining Veal and Sauce
Return the veal cutlets to the skillet, spooning the sauce over them. Cook for an additional 2-3 minutes to heat through.
- 10
Garnishing
Serve the Veal Marsala garnished with chopped fresh parsley.