Veal marsala is a classic dish you'll find in many Italian restaurants, and it's a dish that's super easy to make at home. Marsala wine and a little lemon juice add excellent flavor to this veal and mushrooms. It's a very easy recipe and preparation is a breeze.
Veal Marsala is generally made with sweet Marsala wine, but I prefer dry Marsala in the dish.
This recipe may be made with chicken or turkey cutlets as well, and I have made it with pork tenderloin medallions.
- 2 tablespoons all-purpose flour
- salt to taste (kosher)
- black pepper to taste
- 1 to 1 1/2 pounds veal cutlets (thin)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cups mushrooms (sliced)
- 1/2 cup chicken broth (low sodium)
- 1/2 cup Marsala wine (sweet or dry)
- 1 tablespoon lemon juice
- Preheat warming drawer or preheat oven to 200 F.
- Put the flour in a shallow plate or bowl.
- Season the veal cutlets with salt and pepper then dredge in the flour.
- Heat the olive oil in a large skillet over medium-high heat.
- Cook veal in batches, turning once, until browned and cooked through, about 4 to 5 minutes total. Remove the veal from pan.
- Arrange the cutlets on an oven-safe platter and put in the warming drawer or 200 F oven to keep warm.
- Place the skillet back over medium heat and melt the butter. Add the mushrooms and cook, stirring, until they are tender and browned, about 5 minutes.
- Stir the chicken broth and Marsala wine into the mushrooms. Increase the heat to high and cook until liquid is reduced by about half.
- Stir the lemon juice into the mushroom mixture. Taste and add salt and pepper, as needed.
- Return the veal to pan and coat with the sauce and mushrooms.
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