Veal Marsala is a classic dish that has a rich taste and looks impressive! It doesn’t take long to serve up something so elegant yet family-friendly!
I like to purchase veal from a local butcher shop. I had mentioned to him that I was looking for veal cutlets to make Veal Marsala. He commented that he doesn’t keep too many cutlets on hand because he finds no one makes these kinds of classic dishes anymore.
Of course, that is one man’s opinion. But it did get me thinking about how no matter how modern we get, we cannot let these types of classic dishes fade away! They speak to not only cultures but to eras or periods of history and each dish has a story to tell.
What is Veal Marsala
Veal Marsala is Italian by origin and features, thin breaded slices of veal (scallopine) that are lightly pan-fried then covered in a Marsala wine reduction or thickened sauce just before serving.
Like many of these types of dishes, the recipe will vary depending on the Italian region from which it came. Meaning one Italian household probably makes veal Marsala a little different from other Italian households.
I find this to be true with Greek dishes. My mom makes her classic, “old-country” recipes the way her mother made them. But those same dishes are probably made differently in other parts of Greece.
How To Make Veal Marsala Recipe
STEP ONE – Heat a large skillet over medium heat. Add olive oil.
STEP TWO – Pat veal cutlets dry with a paper towel and season the cutlets with a sprinkling of salt.
STEP THREE – In a bowl, whisk together the flour and garlic powder. Dredge the veal in the flour mixture and place the veal into the hot skillet. Cook the veal for 1 – 1 ½ minutes per side. Remove the veal to a plate; keep warm
STEP FOUR – Place the butter in the hot skillet. Add shallots and garlic; cook for 1 minute. Add sliced baby portabella mushrooms. Cook until the mushroom just begins to soften, about 5 minutes. Season mushrooms with oregano and salt.
STEP FIVE – Whisk together the chicken broth and cornstarch, Wisk broth mixture into the mushroom mixture whisking until smooth. Add marsala wine, reduce heat and cook until sauce has reduced by half and has thickened.
STEP SIX – Return veal to the skillet and simmer together for 1-2 minutes. Serve te veal with the mushroom sauce drizzled over top.
Is Veal Marsala Healthy?
Veal is rich in essential nutrients like vitamins B-6 and B-12, niacin, riboflavin, zinc, selenium and choline. Plus, veal is extremely lean, with a 3 oz. serving containing 27 grams of protein for about 170 calories.
Veal is generally raised near dairy farms, which are primarily located in Midwestern states, including Ohio and are fed nutritionally balanced milk and grain-based diets.
What Goes Well With Veal Marsala?
I would first, grab yourself some crusty bread! You will need that to soak up the buttery wine sauce!
You can keep it simple and serve buttery noodles or polenta with your veal. Or you could kick things up and serve risotto on the side.
Steamed broccoli and a spinach salad could also be served on the side.
What Wine Goes With Veal Marsala?
For this dish I would choose to pair it with lush red wine. Try serving a Merlot or a Pinot Noir with this recipe or even your favorite red blend!
Tips On Cooking With Veal
When buying veal, look for a cut that is creamy pink in color with a fine-grained texture. If there is fat covering, it should be milky white.
Before buying a cut of veal, carefully check the package to ensure it’s cold, tightly wrapped and doesn’t have any punctures or tears. Don’t purchase packages that have excessive juice.
Refrigerate veal in the coldest part of the refrigerator. If you don’t plan on cooking veal within 1-2 days, freeze it to enjoy later. Don’t forget to label and date the package!
here are three safe methods for thawing frozen veal: In the refrigerator, in cold water and in the microwave.
Make sure you use thin cuts of veal, thicker cuts will take longer to cook.
For optimal flavor, juiciness and tenderness, cook veal to 160°F – don’t overcook! The most accurate way to determine when your veal is fully cooked is by using a meat thermometer.
Feel free to play around with the herbs, fresh herbs are always lovely! You could also add rosemary to season this dish.
I love portobello mushrooms, but button musrhoons are fine.
Trim the fat after cooking! Leaving fat on your veal during pan-frying will help keep the veal juicy!
Make sure you don’t skip patting the veal cutlets dry with a paper towel before cooking. This will help the flour adhere to the veal and it will help with browning.
More Veal Recipes:
- 4 veal cutlets
- 1/2 cup of flour
- 1/2 teaspoon garlic powder
- 2 teaspoons olive oil
- 2 tablespoons butter
- 2 tablespoons chopped shallot
- 3 cloves minced garlic
- 1 lb baby Bella mushrooms sliced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 1 cup chicken broth
- 1 tablespoon cornstarch
- ½ cup Marsala wine
- Heat a large skillet over medium heat. Add olive oil.
- Pat veal cutlets dry with a paper towel and season the cutlets with a sprinkling of salt.
- In a bowl, whisk together the flour and garlic powder. Dredge the veal in the flour mixture and place the veal into the hot skillet. Cook the veal for 1 - 1 ½ minutes per side. Remove the veal to a plate; keep warm
- Place the butter in the hot skillet. Add shallots and garlic; cook for 1 minute. Add sliced baby portabella mushrooms. Cook until the mushroom just begins to soften, about 5 minutes. Season mushrooms with oregano and salt.
- Whisk together the chicken broth and cornstarch, Wisk broth mixture into the mushroom mixture whisking until smooth. Add marsala wine, reduce heat and cook until sauce has reduced by half and has thickened.
- Return veal to the skillet and simmer together for 1-2 minutes. Serve the veal with the mushroom sauce drizzled over top.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 736Total Fat 26gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 14gCholesterol 198mgSodium 1423mgCarbohydrates 83gFiber 6gSugar 7gProtein 40g