Veal Marsala is one of those dishes that smells like Sunday dinner even when you make it on a weeknight. Originating from traditional Italian cooking and adapted in Italian‑American kitchens, it pairs delicate veal scaloppine with mushrooms and Marsala wine to make a sauce that’s glossy, slightly sweet and deeply savory. I grew up watching my aunt turn simple ingredients into something celebratory, and over the years I’ve tested this version until it reliably comes together in about half an hour for four hungry people.
If you love Italian cuisine, try our Classic Veal Parmesan for another delicious veal option.
When I make veal marsala at home I’m always paying attention to the aroma — the moment the Marsala hits the pan the room changes: there’s a hit of caramelized sugars, a roasted mushroom earthiness, and a warm, slightly boozy sweetness that tells you the sauce is working. It’s a dish that reads special but is forgiving, which is why it’s been a staple in my weeknight and weekend rotation alike.
Understanding Veal and Marsala Wine
Two things make or break this dish: the veal and the Marsala. I prefer thin veal cutlets — scaloppine or loin sliced thin — because they cook quickly and stay tender. Scaloppine are ideal: they’re thin, tender, and absorb the sauce. If you buy a thicker loin cut, you’ll need to pound it to even thickness or increase cooking time cautiously so you don’t dry out the meat.
Fresh veal has a pale pink color and a slightly sweet aroma; if you’re using previously frozen veal, thaw it gently overnight in the refrigerator and pat it very dry before dredging. Moisture is the enemy of a good crust — too wet and the flour won’t stick, and the cutlets will steam instead of browning.
Marsala wine is a fortified wine from Sicily. There are two main styles you’ll see in grocery stores: sweet and dry. Dry Marsala gives a more savory, mushroom-friendly sauce; sweet Marsala brings a rounded sweetness that some people love in the final pan sauce. There’s also a distinction between Marsala sold for drinking and Marsala sold for cooking. Cooking Marsala sometimes has added sugar and can be lower quality; I prefer using a good drinking Marsala when possible because it adds nuance to the sauce. If your bottle tastes too sweet on its own, expect the finished sauce to be sweeter — balance it with more stock or a squeeze of lemon if necessary.
In short: choose thin, fresh veal for quick, tender cutlets; choose a Marsala whose sweetness you like on its own and remember you can always adjust sauce balance with stock, salt, acid or butter at the end.
Ingredients Needed for Veal Marsala
- Veal cutlets – thin, tender slices that cook quickly and soak up the sauce.
- Flour – a light dredge gives a slight crust and helps thicken the sauce.
- Olive oil – for initial browning; it tolerates the hot pan and carries flavor.
- Butter – added for richness and a silky finish to the sauce.
- Mushrooms – crimini or cremini mushrooms add earthy depth and texture.
- Garlic – fragrant base; use finely chopped so it disperses evenly.
- Marsala wine – the star liquid that flavors and deglazes the pan.
- Chicken stock – gives body to the sauce and balances sweetness.
- Parsley – bright, fresh finish that lifts the dish.
- Salt and pepper – essential for seasoning and balancing flavors.
Below is the tested ingredient list I use when I follow this recipe exactly (this yields four servings):
- 8 veal cutlets
- ¼ cup flour (for dredging)
- 2–3 tbsp olive oil
- 2 tbsp butter (30g)
- 2.5 cups Crimini mushrooms, sliced (about 170g)
- 2 cloves garlic, finely chopped
- ½ cup Marsala wine (125ml)
- 1.5 cups chicken stock, low sodium (375ml)
- 1–2 tbsp fresh parsley, finely chopped
- Salt and freshly ground black pepper
Step-by-Step Instructions
Below I walk through my exact method — times and quantities are the ones I consistently use and recommend. I include what to watch for at each stage and how to fix common issues.
- Season and dredge the veal: Pat the cutlets dry with paper towels. Season both sides with salt and pepper and press the cutlets lightly so the seasoning adheres. Pour the flour onto a plate and dredge each piece of veal until lightly coated; shake off excess. If the cutlets are wet you’ll see the flour clump — re‑dry them so the flour forms a thin, even coating; otherwise the meat will steam rather than brown.
- Brown the veal: Heat 2–3 tablespoons of olive oil in a large skillet over medium‑high heat until it shimmers. Add the veal and fry for about 1 minute on each side until lightly browned and cooked through. Because these are thin cutlets, they cook fast — watch closely. Transfer browned veal to a plate and tent loosely with foil to keep warm. If your pan crowding causes steaming instead of browning, work in batches. Add a tablespoon more oil if the pan looks dry between batches.
- Sauté the mushrooms: Reduce heat to medium and add the butter to the same pan. Once melted, add the sliced mushrooms and a small pinch of salt. Sauté for 5–7 minutes until they release their moisture and begin to brown — this is critical. If the mushrooms are crowded they’ll stew; spread them out and give them room to caramelize. You should hear a soft sizzle and smell an earthy, toasty aroma when they’re ready.
- Add garlic: Stir in the finely chopped garlic and cook for about 1 minute until fragrant — the smell changes from sharp to warm and slightly sweet. Don’t let it brown too much or it will taste bitter.
- Deglaze with Marsala: Pour in ½ cup Marsala wine and bring it to a simmer, scraping up browned bits from the pan with a wooden spoon. Let the Marsala reduce by about half; you’ll see the liquid thicken and the aroma will deepen. If your Marsala tastes very sweet, don’t reduce too far — you can balance later with stock or a splash of lemon if needed.
- Add stock and finish the sauce: Add 1.5 cups chicken stock and simmer for 5–7 minutes until the sauce begins to thicken and coat the back of a spoon. The sauce will continue to thicken as it cools. Taste and adjust seasoning. If the sauce is too thin, simmer a few more minutes; if it’s too sweet, add a pinch of salt or a teaspoon of lemon juice to brighten it. If it tastes flat, a small knob of cold butter whisked in at the end adds shine and rounds the flavor.
- Warm the veal: Return the veal to the pan for 1–2 minutes just to warm through and marry with the sauce. Spoon the mushrooms and sauce over the cutlets and scatter fresh parsley before serving.
Serve immediately. I like a final grind of black pepper and a little extra chopped parsley on top for color and brightness.
Tips for Customizing the Recipe
If you want to tweak the classic approach, here are things I’ve tested and recommend from experience — what works and what to avoid.
Consider adding savory garlic mushrooms for an extra burst of flavor to your veal marsala.
- Richer sauce: Stir in a splash of cream at the end for a creamier, silkier sauce. I add about a tablespoon for a subtle change — too much dulls the wine flavor.
- Different mushrooms: Swap in shiitake, oyster or a wild mushroom mix. Each adds a different texture; shiitake will be chewier, while oyster will be silky. Adjust cooking time until moisture is reduced and they brown.
- Less alcohol: If you want less wine flavor, use more chicken stock and reduce the Marsala amount. Simmer longer to cook off alcohol. For a non‑alcoholic version, use a concentrated unsweetened grape juice diluted with stock and add a splash of balsamic to mimic depth.
- Gluten‑free option: Use a gluten‑free flour or cornstarch to dredge the veal. If using cornstarch, dust lightly and be aware it browns differently; cook on slightly lower heat to avoid burning.
- Lower sodium: Use low‑sodium chicken stock and taste before salting. Often the Marsala brings a salty impression, so salt at the end.
- Brighten it up: If the sauce feels heavy, finish with a squeeze of lemon or a tablespoon of chopped fresh parsley to lift the flavors.
Pairing Suggestions for Sides
This dish sandwiches rich flavors and delicate meat, so pair it with sides that balance texture and soak up that gorgeous sauce.
For a comforting meal, pair your veal marsala with our Creamy Chicken and Broccoli Pasta.
- Creamy polenta – soft, buttery polenta drinks up the sauce and contrasts the meat’s tender chew.
- Garlic mashed potatoes – smooth and starchy, ideal for mopping up the mushrooms and Marsala reduction.
- Sautéed green beans or broccolini – bright, slightly bitter greens cut the richness and add crunch.
- Simple buttered pasta – small shapes or linguine tossed with butter and parsley let the marsala sauce shine without competing.
- Wine pairing – try a medium‑bodied red like Barbera or a fuller Pinot Grigio. A dry Marsala also pairs well if you want to echo the wine in the sauce.
Nutritional Information
This recipe makes about 4 servings. The approximate nutrition per serving (as tested) is:
- Calories – 418 kcal
- Fat – 13 g
- Carbohydrates – 14 g
- Protein – 4 g
Note: These figures are the provided nutritional values and should be used as a guideline. You can make simple adjustments to reduce calories or fat — for example use less butter, choose a leaner cut of veal, or swap in lower‑fat stock. Veal is a good source of lean protein and B vitamins when served in moderation.
Common Cooking Methods
Veal marsala is traditionally a stovetop dish, but I’ve tested other methods and here’s what to expect.
- Stovetop (traditional) – fastest and gives best control for browning and sauce reduction. Prep to plate in ~30 minutes.
- Oven finish – brown cutlets on stovetop, then place in a shallow dish and finish in a 350°F (175°C) oven for 5–7 minutes if cutlets are thicker. Pros: gentle heat reduces risk of overcooking; cons: less pan sauce contact during finish.
- Slow cooker – not ideal for thin cutlets (they’ll get mushy). If you want a slow‑cooked version, use larger, tougher pieces of veal and simmer on low for several hours with mushrooms and stock; finish with a fortified wine reduction on the stove.
- Air fryer – you can crisp dredged veal cutlets in the air fryer to add extra texture, then finish sauce on stovetop. Pros: less oil, crisp exterior; cons: you lose some of the classic pan fond that flavors the sauce.
User Variations and Feedback
I’ve heard from home cooks who adapted this recipe in charming ways. Here are a few tested variations that readers (and I) have reported back on:
- “I swapped chicken for veal and it worked great—just cook a minute or two longer.” — a reader note that reflects how poultry is a practical substitute and keeps the dish accessible.
- “Adding a handful of sun‑dried tomatoes gave it a tangy note that balanced the sweetness of my Marsala.” — a tweak I tried myself once and liked because the concentrated tomato hits the savory‑sweet axis nicely.
- “Used porcini powder for a deep mushroom flavor when fresh mushrooms weren’t available.” — a good pantry trick; use sparingly so it doesn’t overpower.
These user notes show the recipe is adaptable. If you try a variation, note the cooking time changes — thicker proteins need more time; denser or dried ingredients need rehydration.
Storage and Make‑Ahead Notes
- Leftovers: Keep in an airtight container in the refrigerator for up to 3 days. The sauce thickens as it cools; reheat gently over low heat with a splash of stock to loosen it.
- Freezing: You can freeze the sauce (without the veal) for up to 2 months. Thaw overnight and rewarm slowly. Freezing veal cutlets isn’t recommended — they can become dry when reheated.
- Make‑ahead: Sauté mushrooms and prepare the sauce base a day ahead; store chilled and rewarm, then sear fresh veal just before serving to keep the texture perfect.
FAQ
- What is veal marsala?
Veal Marsala is an Italian‑American dish made with tender veal cutlets cooked in a rich Marsala wine sauce with mushrooms. It’s a comforting and flavorful option perfect for special occasions or family dinners. - What cuts of veal are best for making marsala?
The best cuts of veal for making marsala include scaloppine and loin. These cuts are tender and cook quickly, making them ideal for this recipe. - Can I substitute the veal with another meat?
Yes! You can substitute veal with chicken or pork if you prefer. Just adjust the cooking time accordingly, as different meats may require different cooking durations. - What’s the difference between veal marsala and veal piccata?
Veal Marsala is cooked in a Marsala wine sauce with mushrooms, whereas Veal Piccata features shallots, capers, lemon, and white wine. Each dish has a distinct flavor profile. - How should I serve veal marsala?
Veal Marsala is delicious served with sides like creamy polenta, garlic mashed potatoes, or sautéed green beans. A light‑bodied red wine or crisp white wine makes a great pairing!
Conclusion
Veal Marsala is a versatile, fast, and surprisingly forgiving dish that rewards attention to aroma, browning and sauce balance. Whether you keep it classic with crimini mushrooms and a dry Marsala or adapt with cream, sun‑dried tomatoes or chicken, the fundamentals are the same: brown the meat, caramelize the mushrooms, deglaze and reduce thoughtfully, and finish with a bright herb to lift the whole plate.
Don’t forget to try our Italian Nut Roll Cookies for a sweet finish to your meal!
If you try this recipe, start by watching the first sear — that smell and that first golden edge are the best signals that you’re on track. And if something goes sideways (sauce too thin, mushrooms soggy, Marsala too sweet), come back to the troubleshooting tips above — most issues are fixable with a little simmer time, salt, acid or a pat of butter.
Happy cooking — this one becomes a favorite quickly once you’ve made it a couple of times and learned how your stove behaves with thin cutlets and a hot pan.
Veal Marsala
Ingredients
Equipment
Method
- 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.