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Veal Marsala

Prep Time:
15 mins.
Cook Time:
20 mins.


  • 1 pound veal cutlets, cut 1/8” to 1/4” thick
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons unsalted butter


  • 2 tablespoons unsalted butter
  • 8 ounces mushrooms, thinly sliced (about 2 cups)
  • 1 large clove garlic, minced
  • 1/2 cup dry Marsala wine
  • 1 tablespoon finely chopped fresh parsley
  • 1/4 teaspoon salt


  1. Pound veal cutlets to 1/8” thickness, if necessary. Combine flour, 1 teaspoon salt and pepper in shallow dish. Lightly coat cutlets with seasoned flour.
  2. Heat 2 tablespoons butter in a large nonstick skillet over medium heat until melted. Add mushrooms and garlic; cook and stir 5 minutes or until mushrooms are slightly browned. Remove from skillet.
  3. Heat 1 tablespoon of butter in same skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining cutlets, adding remaining butter as needed.
  4. Add Marsala to skillet; increase heat to medium-high. Cook and stir until browned bits attached to skillet are dissolved and wine is reduced by half. Stir in sautéed mushrooms, parsley and ¼ teaspoon of salt; heat through. Spoon sauce over cutlets. Serve immediately.

Source: VealMadeEasy.com