Authentic Veal Marsala

Veal marsala topped with mushrooms over risotto.

5 from 1 vote

A rich and delicious Italian Classic. This silky mushroom sauce with marsala wine served over delicately fried veal will remind you of an old school Italian Restaurant. Veal marsala is an authentic Italian dish your family will love.

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Main Course

Cuisine: Italian

Servings: servings

Calories: 413kcal

Author: Vincent DelGiudice

Cost: $25

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.

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