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veal marsala with mushrooms in a rich wine sauce
matthewcutolo

Veal Marsala (Classic Veal Marsala with Mushrooms)

Veal Marsala is a classic Italian-American dish made with veal scallopini, mushrooms, Marsala wine, and butter, creating a rich and flavorful sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 ½ lb thin veal scallopini
  • ⅓ cup flour for dredging
  • 4 tbsp olive oil divided
  • 1 lb cremini or button mushrooms sliced
  • 2 cloves garlic whole
  • ¾ cup Marsala wine
  • 1 cup chicken stock
  • 3 tbsp unsalted butter
  • Salt & pepper q.b.
  • Fresh parsley

Method
 

  1. Lightly dredge each veal cutlet in flour, shaking off any excess.
  2. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Sear the veal for about 2 minutes per side until golden brown. Remove and set aside.
  3. Add the remaining olive oil to the same pan.
  4. Add the mushrooms and whole garlic cloves. Cook until golden and fragrant, about 5 minutes. Season with salt and pepper.
  5. Pour in the Marsala wine, scraping up any browned bits from the pan. Let it reduce by about half.
  6. Add the chicken stock and bring to a simmer.
  7. Return the veal cutlets to the pan, spooning the sauce over them. Cook for 2–3 minutes until warmed through.
  8. Remove from heat and add the butter, swirling until the sauce becomes glossy and emulsified.
  9. Finish with fresh parsley and serve immediately.

Notes

Let the Marsala reduce properly to concentrate flavor.
Do not overcrowd the pan when searing the veal.
Finishing with butter off the heat creates a smooth, restaurant-quality sauce.