Veal Marsala

Veal Marsala


  • 8 pieces of veal cutlets

  • 1/4 cup of flour

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 2 Tbls Butter

  • 1 Tbls of extra virgin olive oil

  • 2 shallots chopped

  • 2 cloves of garlic chopped

  • 1 pound of assorted mushrooms (portobello, button, oyster,etc.)

  • 1/4 cup of heavy whipping cream

  • 3/4 of a cup of dry Marsala wine

  • 3 Tbls of fresh chopped parsley


  • Dredge veal in flour, salt and pepper.

  • In a large frying pan saute mushrooms in oil and 1 tsp of butter for about 1 minute.

  • Add garlic and shallots for about 2 minutes.

  • Remove from pan, set aside and keep warm

  • Add remaining butter and saute veal for about 2 minutes on each side. Remove from pan.

  • Add wine to deglaze the pan and reduce about 5 minutes.

  • Stir to remove the brown bits from the bottom of the pan.

  • Add cream for about 1 minute.

    Plate veal, top with mushrooms and parsley. Then pour over that wonderful sauce.

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