Recipes For Veal Marsala
Veal Marsala or Scaloppine al Marsala is a classic dish perfect for this time of the year. A simple yet incredibly delicious meal ready in less than 30 minutes.
This Veal Marsala recipe is one of my favorite Italian-inspired recipes, better than pizza or pasta, almost better than tiramisu, and one of the easiest and most delicious dinner recipes you could serve to guests.
Despite the posh ingredients and the incredible flavors and textures of the dish, cooking veal Marsala with mushroom sauce takes less than 30 minutes, and it’s super easy. A typical example of what makes the Italian kitchen so great: using just a few ingredients and simple cooking methods for fantastic food!
Chicken Marsala Recipe
The veal escalopes are more tender than any other cuts of meat, and the Marsala mushroom sauce is flavorful and aromatic, the perfect fit for the delicate meat. And if you are interested in another tasty veal recipe, try the Wiener Schnitzel as well.
A bit like beef but more delicate and so delicious! The best about the cut is its tenderness. I often buy veal from a local farmer; I get cutlets and roast, ground meat, or shanks for making Slow Cooker Ossobuco. When I have veal, I use it in many recipes instead of beef.
If you cannot get hold of veal or if it’s too expensive, use chicken breast or pork instead. The dish will be different but delicious as well.
Scaloppine Al Marsala Recipe
Veal Marsala is best served immediately. However, you can reheat the meat gently in the sauce. Add a splash of beef stock, chicken broth, or water when reheating the sauce.
Serve veal Marsala with boiled or mashed potatoes. The recipe pairs perfectly with creamy polenta as well, one of my favorite side dishes for Italian meat dishes.
Make a green salad dressed with olive oil to go with it, or serve it with steamed broccoli, black salsify, Jerusalem artichokes, or green beans.
Veal Scaloppine With Mushroom Marsala Sauce
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The best Veal Marsala Recipe. A delicious American-Italian classic dish with veal cutlets, Marsala wine, and mushrooms, ready in less than 30 minutes.
Calories: 361 kcal | Carbohydrates: 8 g | Protein: 38 g | Fat: 15 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 148 mg | Sodium: 115 mg | Potassium: 869 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 178 IU | Vitamin C: 2 mg | Calcium: 17 mg | Iron: 2 mgVeal 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.
Veal Marsala With Rosemary & Mushrooms
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.
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.
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
Veal Vermouth Scallopine
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
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).
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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
Veal Marsala With Mushrooms & Mash
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.
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.
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Mushroom Veal Marsala
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Calories: 418 kcal | Carbohydrates: 14 g | Protein: 4 g | Fat: 13 g | Saturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 15 mg | Sodium: 85 mg | Potassium: 333 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 259 IU | Vitamin C: 2 mg | Calcium: 21 mg | Iron: 1 mg
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.
Veal Scaloppine With Mushroom Marsala Sauce Recipe
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