Veal Marsala

Updated: Sep 5, 2019


I saw lovely veal cutlets at the market and decided to make some Veal Marsala. The dish is loaded with flavor thanks to all of the mushrooms and wine. I prepared it with a little extra sauce to drizzle for bread dipping. Each step of the cooking process builds a layer of flavor, so try not to rush them. This meal is perfect for Sunday dinner.



Ingredients for Veal Marsala:


1 1/2 pounds veal cutlets

10-ounces cremini mushrooms, stems discarded and caps sliced

10-ounces white mushrooms, stems discarded and caps sliced

4-ounces shitake mushrooms, stems discarded and caps sliced

3 shallots, chopped

2 clove of garlic, minced

1 cup Marsala wine

1 1/4 cups chicken broth

3/4 cup flour

4 tablespoons olive oil

1/2 teaspoon kosher salt

2 sprigs rosemary

1/2 teaspoon black pepper

garnish with chopped parsley


Time-Saving Tip: The mushrooms can be sliced in advance.


Let's see what we need.


We're ready to cook.



Combine the flour, salt, and pepper. Dredge the cutlets in the flour mixture and shake off the excess flour.


Heat the oil in a pan. Lightly brown the cutlets on both sides. Remove the veal from the pan and set aside.


Add the shallots to the pan and saute for two minutes. Toss the mushrooms in the pan and sprinkle with 1/2 teaspoon of salt. Saute about 4 minutes until the mushroom liquid starts to evaporate and the mushrooms shrink in size; add the garlic and stir until fragrant about 30 seconds.


Add the rosemary and pour in the wine and simmer until it reduces. After a couple of minutes add the broth and simmer for a minute.


Return the veal cutlets to the pan and heat for a minute or two. Season with additional salt and pepper as need.


It's ready! It looks excellent and tastes delicious. There's enough sauce for serious bread dipping. Serve with a great salad and your dinner is ready.


Enjoy!


Veal Marsala:

main dish


  • 1 1/2 pounds veal cutlets

  • 10-ounces cremini mushrooms, stems discarded and caps sliced

  • 10-ounces white mushrooms, stems discarded and caps sliced

  • 4-ounces shitake mushrooms, stems discarded and caps sliced

  • 3 shallots, chopped

  • 2 clove of garlic, minced

  • 1 cup Marsala wine

  • 1 1/4 cups chicken broth

  • 3/4 cup flour

  • 4 tablespoons olive oil

  • 1/2 teaspoon kosher salt

  • 2 sprigs rosemary

  • 1/2 teaspoon black pepper

  • garnish with chopped parsley

  • Combine the flour, salt, and pepper. Dredge the cutlets in the flour mixture and shake off the excess flour.

  • Heat the oil in a pan. Lightly brown the cutlets on both sides. Remove the veal from the pan and set aside.

  • Add the shallots to the pan and saute for two minutes. Toss the mushrooms in the pan and sprinkle with 1/2 teaspoon of salt. Saute about 4 minutes until the mushroom liquid starts to evaporate and the mushrooms shrink in size; add the garlic and stir until fragrant about 30 seconds.

  • Add the rosemary and pour in the wine and simmer until it reduces. After a couple of minutes add the broth and simmer for a minute.

  • Return the veal cutlets to the pan and heat for a minute or two. Season with additional salt and pepper as need.

  • Time-Saving Tip: The mushrooms can be sliced in advance.


2018 Cranberry Walk