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.
Main Ingredients
Method
Preparation
- 1
Tenderize and Season the Veal
Begin by tenderizing the veal cutlets to about 1/4 inch thickness using a meat mallet. Season both sides of the cutlets with salt and black pepper.
- 2
Dredge in Flour
Spread the all-purpose flour on a plate and dredge each veal cutlet in the flour, shaking off excess flour.
Cooking
- 3
Cook the Veal
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the veal cutlets in batches, cooking for about 3 minutes on each side until golden brown. Remove the veal 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.
- 5
Add Marsala Wine
Pour in the Marsala wine and bring to a boil, scraping the bottom of the skillet to deglaze. Allow it to simmer for about 2 minutes.
- 6
Combine and Simmer
Add the chicken broth and return the veal cutlets to the skillet. Simmer for an additional 5 minutes until the veal is heated through and the sauce has slightly thickened.
- 7
Garnish and Serve
Finally, sprinkle the chopped parsley over the dish and serve hot.
