Why You’ll Love this Veal Marsala
If you’re a fan of classic Italian-American cuisine, this Veal Marsala recipe will quickly become your new favorite. The combination of tender veal cutlets with the rich, slightly sweet Marsala wine sauce creates a restaurant-worthy dish right in your kitchen.
I love how the mushrooms soak up all those amazing flavors while the sauce reduces to silky perfection. The rosemary adds just the right herbal note without overpowering the delicate veal.
Best of all? It looks impressive but comes together in under 30 minutes. Perfect for date night or when you want to treat yourself to something special without the fuss.
What Ingredients are in Veal Marsala?
For this classic Italian-American dish, you’ll need a handful of fresh ingredients that come together to create a rich, flavorful meal. The star of the show is tender veal cutlets, which become perfectly golden when quickly sautéed.
They’re then bathed in a velvety sauce made with sweet Marsala wine, aromatic herbs, and earthy mushrooms. The combination creates that signature flavor that makes Veal Marsala such a beloved restaurant favorite.
- 8 veal cutlets (3 ounces each)
- Salt and freshly ground black pepper
- 2-3 tablespoons unsalted butter
- 2-4 tablespoons olive oil
- 1 large shallot, finely chopped
- 2-4 garlic cloves, smashed
- 2 ounces assorted mushrooms, sliced
- 1/2 cup sweet Marsala wine
- 3/4 cup low-sodium chicken broth
- 1 fresh rosemary sprig
When shopping for this recipe, quality matters. Look for thin veal cutlets that are pale pink and have minimal connective tissue.
For the Marsala, be sure to use sweet Marsala wine rather than dry—it provides that characteristic slightly sweet flavor that defines the dish.
And while the recipe calls for assorted mushrooms, feel free to use whatever varieties you prefer or can find. Button, cremini, or shiitake all work beautifully, each bringing their own unique earthiness to the sauce.
How to Make this Veal Marsala
Begin by seasoning your 8 veal cutlets with salt and freshly ground black pepper on both sides. This simple step is essential—proper seasoning makes all the difference between a good dish and a great one.
Next, heat 1 tablespoon each of unsalted butter and olive oil in a large heavy skillet over medium-high heat until the butter stops foaming. When the pan is nice and hot, add half the veal cutlets and cook until they develop a beautiful golden-brown crust, which takes just about 1½ minutes per side.
Veal cooks incredibly quickly, and overcooking will toughen the meat, so keep a close eye on them.
Transfer the first batch of veal to a plate and repeat with the remaining cutlets, adding more butter and oil if needed.
Now for the magical sauce—add another tablespoon of olive oil to the same skillet (those browned bits left behind are flavor gold), then add your finely chopped shallot and 2-4 smashed garlic cloves.
Sauté just until fragrant, about 30 seconds, being careful not to burn the garlic. Add your 2 ounces of sliced mushrooms to the aromatic base and cook until they’re tender and have released and evaporated their juices, roughly 3 minutes.
A little salt here helps draw out the mushroom flavor.
Pour in ½ cup of sweet Marsala wine, letting it simmer and reduce by half—this takes about 2 minutes and concentrates the wine’s flavor while cooking off the alcohol.
Add ¾ cup of low-sodium chicken broth along with the leaves from your rosemary sprig, and simmer again until reduced by half, about 4 minutes.
Return the veal cutlets to the pan along with any accumulated juices, and let everything heat through for about a minute, turning the cutlets to coat them in the sauce.
Finish by stirring in the remaining tablespoon of butter, which gives the sauce a glossy sheen and velvety texture.
A quick taste for seasoning, and you’re ready to serve—transfer the veal to plates using tongs and spoon that luscious sauce generously over the top.
The entire cooking process takes less than 20 minutes, making this an impressive yet surprisingly quick dinner option.
Veal Marsala Substitutions and Variations
While this classic recipe shines with veal, you don’t need to feel limited to the traditional ingredients when making Marsala at home.
Chicken cutlets work beautifully as a more affordable option, and I’ve even used pork tenderloin medallions with great success. Not a mushroom fan? Try artichoke hearts instead.
For a dairy-free version, swap the butter for additional olive oil.
Vegetarians can substitute meaty portobello mushrooms as the star.
Dry Marsala creates a more savory profile, while sweet Marsala offers that classic restaurant flavor.
Want to get fancy? Add a splash of cream at the end for a richer sauce.
What to Serve with Veal Marsala
To complement the rich flavors of veal Marsala, I’ve found that simple, starchy sides work best to soak up that gorgeous sauce.
My go-to choices include creamy polenta, buttery mashed potatoes, or al dente angel hair pasta tossed with olive oil and herbs.
For vegetables, I love roasted asparagus or a simple arugula salad with lemon vinaigrette—the brightness cuts through the richness perfectly.
Sometimes I’ll serve garlic-rubbed crostini for sauce-mopping duties, because wasting that Marsala goodness would be criminal, right?
And when I’m feeling fancy, a side of sautéed spinach with pine nuts adds just the right touch.
Final Thoughts
Although mastering veal Marsala might seem intimidating at first, I’ve found it’s actually one of those impressive dishes that delivers major flavor with minimal fuss.
The combination of tender veal, earthy mushrooms, and that rich Marsala wine sauce creates something truly special on your dinner table.
I encourage you to give this recipe a try for your next dinner party or date night at home.
Trust me, the look on your guests’ faces when they take that first bite? Absolutely priceless.
And isn’t that why we cook in the first place—to bring a little joy to the table?
Veal Marsala
Ingredients
Equipment
Method
- Season veal cutlets with salt and freshly ground black pepper on both sides.
- Heat 1 tablespoon each of butter and olive oil in a large heavy skillet over medium-high heat until the butter stops foaming.
- Add half the veal cutlets and cook until golden-brown, about 1½ minutes per side. Transfer to a plate.
- Repeat with remaining cutlets, adding more butter and oil if needed. Set aside.
- Add another tablespoon of olive oil to the same skillet. Add the chopped shallot and smashed garlic cloves, sautéing until fragrant, about 30 seconds.
- Add the sliced mushrooms and cook until tender and their released juices have evaporated, about 3 minutes.
- Pour in the Marsala wine and simmer until reduced by half, approximately 2 minutes.
- Add the chicken broth and rosemary leaves, then simmer again until reduced by half, about 4 minutes.
- Return the veal cutlets to the pan along with any accumulated juices. Heat through for about 1 minute, turning to coat them in the sauce.
- Stir in the remaining tablespoon of butter until melted to give the sauce a glossy finish.
- Taste and adjust seasoning if needed. Transfer veal to plates using tongs and spoon the sauce over the top.
