An Authentic Veal Marsala served in a rich and silky sauce with baby bella mushrooms served over risotto or potatoes. This classic Italian dish will transport you back to your favorite checkered-tablecloth Italian restaurant!
Try more classic Italian Restaurant meals like Restaurant-Style Chicken Scarpariello or Restaurant-Style Chicken Francese.
Jump to:
Restaurant Style Classics
There are some meals that I always associate with eating out at an Italian restaurant vs. eating my mom's homemade food. A classic veal marsala or Restaurant-Style Chicken Marsala is that type of dish that can feel unattainable to make at home.
The good thing about Italian food is that it usually only requires a few high-quality ingredients, most of which you'll find in your kitchen. Whether it's your mother's Authentic Italian Sunday Sauce or Restaurant-Style Chicken Saltimbocca, it's just a few ingredients that bring together these delicious Italian classics.
Ingredient Notes and Substitutions
- Veal Cutlets. Cut the veal super thin to get a tender cutlet. Usually, they will come pre-sliced thin if you get them from the butcher.
- Marsala wine. Use an actual marsala wine, not the one you find on the shelf in the grocery store. This will make a huge difference in the outcome of the dish. The marsala wine sold in the grocery store will have a bitter and metallic taste.
- Butter. Always use unsalted butter and then add salt as needed.
- Mushrooms. I used baby bella mushrooms because I enjoy their tender texture with an earthy, nutty flavor. You can substitute with your favorite mushrooms or whatever you find fresh.
*Please see the recipe card below for more information on the ingredients.
Would you like to save this recipe?
I'll email this post to you, so you can come back to it later!
How to Make Authentic Veal Marsala
Step 1: Add 2 tablespoon of olive oil to a large saucepan over medium-high heat. Then, on a large plate, combine flour, salt, and pepper. Lightly dredge the veal in the flour and transfer directly to the pan.
Step 2: Fry the veal on both sides for 2-3 minutes or until golden brown. Set aside on a cooling rack to cool, and add more olive oil to the pan when necessary.
Step 3: Once all the veal is fried, add the mushrooms to the same pan. Allow them to sit for 3 minutes before stirring.
Step 4: Stir the mushrooms every couple of minutes until they have browned, about 8-10 minutes.
Step 5: Once the mushrooms are browned, add marsala wine and chicken broth to the mushrooms and bring to a simmer. Lower the heat if necessary. Simmer for 5 minutes, then season with salt to taste.
Step 6: Once the sauce is reduced by about half, add the butter to the pan and stir until emulsified.
Step 7: Return the veal to the pan and cook for another 2-3 minutes to coat the veal in the marsala sauce. The tender meat will soak up the juice.
Remove the veal from the pan and pour the sauce with the mushrooms over the veal scaloppine to serve. Serve over risotto, rice, or another starch!
I love the flavors of an authentic veal marsala and the way that a thinly sliced, tender piece of veal soaks up the rich and silky sauce of a marsala.
Pro-Tips
- Don't dredge all the veal at once. The veal that you're not currently frying will soak up all the flour. Dredge the veal and transfer directly to the hot oil.
- Wait until your oil is hot before adding the veal; otherwise, it will get soggy and the flour coating will stick to the pan.
- Remove debris from the pan to make sure the veal coating doesn't stick to the pan.
- Veal cooks quickly because it is thin and tender. You can check the temp and fry until 145 degrees F, but it should cook in less than 3 minutes.
- When you add the mushrooms, the pan might seem dry. Just give the mushrooms time to release their water. They will brown eventually, but you don't need to add oil.
- Once you return the veal to the pan to simmer, the sauce will begin to thicken slightly. You don't want a thick sauce, it should be silky.
Recipe FAQs
Yes, you can use thinly sliced chicken breast to make a Chicken Marsala. I would tenderize it well to get a similar texture to the tender veal cutlets.
Typically top round, or the leg cutlet, is the best option, but the loin can also be used. Ask for the top round cut specifically for scaloppine by the butcher is perfect for making marsala
Patience. Allow it to simmer down and reduce by about half. Once you return the veal to the pan, some of the natural gelatin in the meat will help the sauce get thicker. You want the final sauce to be silky, not creamy.
While it is occasionally used interchangeably, scaloppine just refers to the way the meat is cut, thinly sliced. Scaloppa in Italian means "small slice," while marsala refers to the flavor of the dish.
What to Serve with Veal Marsala
Authentic Veal Marsala is almost always served over a starch like risotto or potatoes. Serve it over a simple Mushroom Truffle Risotto or Zucchini Risotto if you want a more elevated dish. If you're more interested in something quick and easy, serve it over mashed potatoes or Crispy Garlic Parmesan Potatoes.
On the side, serve it with a vegetable with some texture, like Sauteed Rapini with Garlic or Garlic Parmesan Green Beans, with the option of a side salad like Kale and Cannellini Bean Salad or a Romaine salad with Traditional Caesar Dressing and Homemade Italian Parmesan Croutons.
More Delicious Italian Classics
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
📖 Recipe
Authentic Veal Marsala
Equipment
- 1 large saucepan
- 1 cooling rack
Ingredients
- 1.5 lbs veal cutlets, thinly sliced
- ¾ cup flour
- 2 teaspoon kosher salt
- ½ teaspoon pepper
- 1 ¼ cup marsala wine
- ½ cup chicken broth
- 16 oz baby bella mushrooms, sliced
- 3 tablespoon butter
- ¼ cup olive oil
Instructions
- Add 2 tablespoon of olive oil to a large saucepan over medium-high heat.
- On a large plate, combine flour, salt, and pepper. Lightly dredge the veal in the flour and transfer directly to the pan.
- Fry the veal on both sides for 2-3 minutes or until golden brown. Set aside on a cooling rack to cool and add more olive oil to the pan when necessary.
- Once all the veal is fried, add the mushrooms to the pan. Allow them to sit for 3 minutes before stirring. Then stir every couple of minutes until the mushrooms have browned, about 8-10 minutes.
- Once the mushrooms are browned, add marsala wine and chicken broth to the mushrooms and bring to a simmer. Lower the heat if necessary. Simmer for 5 minutes, then season with salt to taste.
- Once the sauce is reduced by about half, add the butter to the pan and stir until emulsified. Return the veal to the pan and cook for another 2-3 minutes to coat the veal.
- Remove the veal from the pan and pour the sauce with the mushrooms over the veal to serve. Serve over risotto, rice, or another starch!
Notes
- Don't dredge all the veal at once. The veal that you're not currently frying will soak up all the flour. Dredge the veal and transfer directly to the hot oil.
- Wait until your oil is hot before adding the veal; otherwise, it will get soggy and the flour coating will stick to the pan.
- Remove debris from the pan to make sure the veal coating doesn't stick to the pan.
- Veal cooks quickly because it is thin and tender. You can check the temp and fry until 145 degrees F, but it should cook in less than 3 minutes.
- When you add the mushrooms, the pan might seem dry. Just give the mushrooms time to release their water. They will brown eventually, but you don't need to add oil.
- Once you return the veal to the pan to simmer, the sauce will begin to thicken slightly. You don't want a thick sauce; it should be silky.
Comments
No Comments