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    Home » Recipes » Mains

    Veal Marsala (Scaloppine al Marsala)

    Published: May 21, 2021, Last updated: May 21, 2021 by Emily This post may contain affiliate links.

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    Veal Marsala is an Italian-American classic, veal cutlets in a rich and flavourful sauce made with Marsala wine, mushrooms and parsley. Super comforting and easy to make, serve it with mashed potatoes and green beans.

    An overhead shot of veal marsala on a blue platter with mushrooms and parsley

    Veal Marsala, also known as Scaloppine al Marsala is one of those meals that is simple and easy enough to make on busy weeknights but is fancy enough for entertaining or even date night.

    It's made with veal cutlets served in a rich and delicious marsala sauce with juicy mushrooms, garlic and fresh parsley.

    Don't worry, if you can't get your hands on veal you can use chicken or pork instead and it's just as delicious. Serve it with some creamy mash to soak up all the sauce and green beans.

    Ingredients - what you need

    See the photo below that shows you everything you need to make veal marsala plus some important notes.

    An overhead shot of all the ingredients you need to make veal marsala
    • Veal - make sure your veal cutlets are about ¼ inch (0.5cm) thick so they cook quickly. Use a rolling pin to bash them thin if needed.
    • Flour - the veal is dredged in flour to not only give a nice texture to the meat but help thicken the sauce.
    • Mushrooms - I use Crimini mushrooms (chestnut mushrooms UK) but you can pretty much use any kind of mushrooms you like.
    • Garlic - fresh garlic has the best flavour don't use ground or powdered garlic.
    • Stock - low sodium chicken stock is best, beef stock would be too strong and overpower the veal.
    • Marsala wine - marsala is a sweet fortified wine like sherry, you don't need an expensive one for this.
    • Parsley - fresh parsley is a must don't use dried!

    Season the veal with salt and pepper and slightly press it in so it sticks. Sprinkle the flour on a plate and dredge each piece of veal in the flour until lightly coated, shake off any excess (photos 1 & 2).

    Step by step photos showing how to dredge and brown veal

    Heat the olive oil in a large skillet or frying pan and fry the veal for 2 minutes on each side until browned and cooked through, you’ll need to do this in batches and add more oil as needed. Remove from the pan and set aside on a plate (photos 3 & 4).

    Add the butter to the pan, once melted add the mushrooms and sprinkle with a little salt. Fry the mushrooms for around 5-7 minutes until the excess moisture has been released and they start to cook down (photo 5).

    Step by step photos showing how to make veal marsala sauce with mushrooms

    Add the garlic and fry for 1 more minute. Add the marsala and let it simmer until the liquid has reduced by half then add the chicken stock (photos 7 & 8).

    Simmer the sauce for 5-7 minutes until it starts to thicken. Add the veal back into the pan to warm through (photos 9 & 10).

    Serve the veal with a sprinkling of freshly chopped parsley

    Two photos showing how to thicken the veal marsala sauce

    Recipe tips and FAQs

    • Don't overcook the veal - because the veal cutlets are really thin (¼ inch/0.5cm) they cook really fast and need only around 1 minute on each side. If you cook them for any longer they'll be too tough.
    • Cooking with marsala - adding marsala to sauces is an easy way to add a lot of flavour (we use it in our Italian roast beef recipe too). Don't spend too much on a bottle it doesn't need to be expensive but leaving it out will totally change the flavour of this dish.
    • Serving suggestions - we usually serve our veal marsala with creamy mashed potatoes to mop up all the sauce and green beans drizzled in olive oil. You could also serve it with Italian roast potatoes, Parmesan Roasted Potatoes and Broccoli, Sauteed Broccolini with Pesto or Creamy Polenta (Italian Cornmeal). Check out all of our delicious Italian side dishes for more inspo!
    Can I use other meat instead of veal?

    Absolutely, veal can be expensive or hard to find in some places so you can use chicken or pork instead just make sure they are similar thickness.

    Can I skip the flour?

    You can skip the flour but your sauce won't thicken much or have as rich of a texture.

    How long do leftovers last?

    Leftovers will keep well in the fridge for up to 3 days. I recommend adding a splash of water or stock to loosen the sauce as you heat it up then add the veal to warm up.

    Can I freeze it?

    Yes, you can freeze veal marsala in suitable container or bags then defrost completely before reheating.

    A close up of veal marsala with lots of sauce, mushrooms and parsley

    More delicious dinner recipes to try

    • Chicken Piccata with Capers and Lemon
    • Veal Saltimbocca with Prosciutto and Sage
    • Ossobuco Milanese (Braised Veal Shanks)
    • Steak Pizzaiola - (Carne alla Pizzaiola)

    If you’ve tried this Veal Marsala Recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW US on FACEBOOK, INSTAGRAM and PINTEREST or sign up to our NEWSLETTER to see more of our delicious food

    Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
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    A close up of veal marsala on a blue servings plate
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    5 from 3 votes

    Veal Marsala

    Veal Marsala is an Italian-American classic, veal cutlets in a rich and flavourful sauce made with Marsala wine, mushrooms and parsley. Super comforting and easy to make, serve it with mashed potatoes and green beans.
    Course Main Course
    Cuisine Italian-American
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4 servings
    Calories 418kcal
    Author Emily Kemp

    Ingredients

    • 8 veal cutlets
    • ¼ cup flour for dredging
    • 2 tablespoon butter 30g
    • 2.5 cups Crimini mushrooms sliced (170g) aka chestnut mushrooms UK
    • 2 cloves garlic finely chopped
    • 1.5 cups chicken stock low sodium (375ml)
    • ½ cup Marsala wine 125ml
    • 1-2 tablespoon fresh parsley finely chopped
    • 2-3 tablespoon olive oil
    • Salt and pepper

    Instructions

    • Season the veal with salt and pepper and slightly press it in so it sticks. Sprinkle the flour on a plate and dredge each piece of veal in the flour until lightly coated, shake off any excess.
    • Heat the olive oil in a large skillet or frying pan and fry the veal for 1 minute on each side until browned and cooked through, you’ll need to do this in batches and add more oil as needed. Remove from the pan and set aside on a plate.
    • Add the butter to the pan, once melted add the mushrooms and sprinkle with a little salt. Fry the mushrooms for around 5-7 minutes until the excess moisture has been released and they start to cook down.
    • Add the garlic and fry for 1 more minute. Add the marsala and let it simmer until the liquid has reduced by half. Add 1.5 cups (375ml) of chicken stock.
    • Simmer the sauce for 5-7 minutes until it starts to thicken. Add the veal back into the pan to warm through.
    • Serve the veal with a sprinkling of freshly chopped parsley.

    Nutrition

    Calories: 418kcal | Carbohydrates: 14g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 85mg | Potassium: 333mg | Fiber: 1g | Sugar: 3g | Vitamin A: 259IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
    Helpful Info for All Recipes
    • I always use extra virgin olive oil in all of my recipes unless stated otherwise
    • When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
    • All vegetables are medium sized unless stated otherwise
    • All recipes are tested and developed using a fan (convection) oven
    • Find out more about how nutrition is calculated.
    • Check out our must have Italian Pantry Staples.
    • You can also find all our Essential Kitchen Tools for Italian Cooking.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

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    Reader Interactions

    Comments

    1. Mary

      February 25, 2023 at 10:27 pm

      Bought some veal scallopini that was on sale at my local market. Was thinkig about Veal Parmesan but saw this recipe and so glad I did! Prepared exactly as directed except I did reduce the last step longer and had the perfect sauce. Made homemade spaetzle to accompany! Thank you for this very easy delicious recipe!!5 stars

      Reply
      • Emily

        March 04, 2023 at 3:05 pm

        So happy you enjoyed it, Mary, I love that you served it with spaetzle that sounds so good!

        Reply
    2. Nunzie

      October 05, 2022 at 12:13 am

      Hi, I am hopeless in the kitchen however I follow the directions to a tea and then it happens.......the sauce was not thick at all. Did anyone else have that issue and if so how do you fix it?
      Thank you for your time!

      Reply
      • Emily

        October 05, 2022 at 3:59 pm

        Hi Nunzie, the flour from the veal should help the sauce thicken slightly (it's not meant to be really thick). If you turn up the heat and let it reduce a few minutes longer it should thicken otherwise you can add a small amount of cornstarch (cornflour) mixed with water to the sauce for the consistency you're after. Hope this helps!

        Reply
    3. Larry

      August 05, 2022 at 11:28 am

      The Veal Marsala was wonderful and alot less work than I thought it would be. I will defintely try it again - maybe with thin chicken slices.5 stars

      Reply
    4. debbie tawes

      April 28, 2022 at 3:11 pm

      loved this recipe! cooked first bath of veal with flour & 2nd batch without & liked the 2nd batch better! otherwise, kept everything the same! quick, easy & delicious! thank you5 stars

      Reply

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