• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Spring Recipes
  • Recipe Index
  • Sweets
  • About
  • How To's

Where Is My Spoon

menu icon
go to homepage
  • Spring Recipes
  • Recipe Index
  • Sweets
  • About
  • How To's
    • Facebook
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Spring Recipes
    • Recipe Index
    • Sweets
    • About
    • How To's
    • Facebook
    • Pinterest
    • Twitter
  • ร—
    Where Is My Spoon > Recipes > Meat

    Veal Marsala Recipe (with Mushrooms)

    Published by: Adina November 5, 2021 ยท Last modified: June 20, 2023 Leave a comment
    Jump to Recipe
    pinterest image of skillet with meat and mushrooms.

    Last Updated on 20/06/2023 by Adina

    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.

    italian veal scallops with marsala sauce and mushrooms in a cast-iron pan.

    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.

    And you should also try these amazing Braised Veal Shanks, Veal Escalopes (in Lemon Sauce), or Ground Veal Meatballs.

    Jump to recipe
    • What makes this dish so good?
    • Recipe ingredients
    • How to make veal marsala?
    • Good to know!
    • Recipe FAQs
    • More Italian meat dishes
    • Recipe
    • Veal Marsala Recipe (with Mushrooms)

    What makes this dish so good?

    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 itโ€™s super easy. A typical example of what makes the Italian kitchen so great is using just a few ingredients and simple cooking methods for fantastic food!

    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.

    Recipe ingredients

    plate with raw veal ctulets, mushrooms, garlic, parsley, marsala, butter, oil, spices.
    • Veal scallops: Small, thin veal cutlets weighing more or less 3 oz/ 85 g each.
    • Marsala: White grape wine produced in the region around the town of Marsala in Sicily. Itโ€™s a sweet fortified wine, meaning that it is supplemented with spirit, mostly brandy. This also means that it has a higher alcohol content than regular wine. You will need about โ…” of a cup of Marsala wine for this recipe; I usually buy a small bottle containing this much wine.
    • Mushrooms: Cremini or white button mushrooms are both ok.
    • Butter: You will need 2 tablespoons of unsalted butter. You will need one tablespoon (divided) for frying the meat and the mushrooms. The second one is for the sauce; it needs to be ice-cold, so keep it in the fridge until needed.
    • Other ingredients: one whole garlic clove for flavoring the oil and butter mixture needed for frying the veal cutlets. You will also need salt, black pepper, and a few sprigs of fresh parsley.
    • Pan: A heavy large skillet like a cast-iron pan or a heavy-bottomed large nonstick skillet with a diameter of about 12 inches/ 30 cm.

    How to make veal marsala?

    • Prepare the meat: Place meat between two large pieces of cling film. Pound veal cutlets gently with a meat pounder or a rolling pin until thinner, about 0.2 inch/ 5 mm thick. Season veal lightly with salt and pepper on both sides and set aside (1).
    slices of raw veal pounded between sheets of cling film.
    • Prepare mushrooms: Wipe them clean with kitchen paper. Then, slice them and set them aside.
    • Cook meat: Heat the skillet. Heat oil and ยฝ tablespoon of butter. Fry the peeled garlic clove on medium heat for about 1 minute, turning it on both sides (2).
    • Add veal chops and fry on medium-high heat for about 1 to 1 ยฝ minutes per side. Remove from the pan, sprinkle with salt, and keep warm. Remove the garlic as well (3).
    collage of two pictures of frying garlic and then veal cutlets in a cast iron pan.
    • Cook mushrooms: Add another ยฝ tablespoon of butter to the pan. Cook mushrooms for 2-3 minutes, often stirring, until they are golden (4).
    • Sauce: Add Marsala and let bubble for one minute (5).
    collage of two pictures of frying mushrooms and then adding marsala.
    • Cut the ice-cold tablespoon of butter into small cubes. Add them one by one to the skillet and melt butter slowly while stirring continuously. Adjust the taste with salt and pepper (6).
    • Finish: Return veal cutlets to the pan, spoon sauce and mushrooms over them, and reheat gently for about 1 minute (7).
    • Sprinkle with chopped parsley and serve immediately.
    collage of two pictures of adding butter and then veal to marsala sauce.

    Good to know!

    Veal is not always available. If that is a problem in your area, make sure you order it at the butcher in advance.

    Donโ€™t overcook the meat; the cutlets are thin, and they will need about 1 to 1 ยฝ minutes tops. Turn them once halfway and reheat them very gently and shortly in the sauce.

    The cooking time will not change if the cutlets are larger but just as thin as those I use.

    Please donโ€™t wash the mushrooms; they will soak too much water and become soggy. Instead, rub them clean with kitchen paper. It takes longer than washing, but it is worth it. Too much water will also prevent them from getting golden.

    The butter needed for the sauce needs to be very cold. Cut it into smaller pieces before adding it to the sauce. Cold butter melts slowly, and adding it slowly to the dish helps emulsify the sauce.

    Recipe FAQs

    What does veal taste like?


    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.

    Can I use other meat instead?

    If you cannot get hold of veal or if itโ€™s too expensive, use chicken breast or pork instead. The dish will be different but delicious as well.

    What to serve it with?

    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, cooked Jerusalem artichokes, or French green beans.

    What about leftovers?

    Refrigerate in an airtight container for 2-3 days.
    Freeze in airtight containers for up to 2 months. Then, defrost in the refrigerator and reheat before serving.

    close up veal cutlets with mushrooms and parsley in a pan.

    More Italian meat dishes

    • Ultimate Italian Meat Sauce
    • Sage Chicken
    • Beef Tagliata - Italian Steak
    • Bolognese Pasta Bake
    • Light Greek Yogurt Lasagna

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    close up veal cutlets with mushrooms and parsley in a pan.

    Veal Marsala Recipe (with Mushrooms)

    The best Veal Marsala Recipe. A delicious American-Italian classic dish with veal cutlets, Marsala wine, and mushrooms, ready in less than 30 minutes.
    4.75 from 8 votes
    Print Pin Share GrowSaved! Rate
    Course: Main Course
    Cuisine: American, Italian
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Servings: 4
    Calories: 361kcal
    Author: Adina
    Prevent your screen from going dark

    Ingredients 

    • 8 small veal cutlets each about 3 oz/ 85 g (Note 1)
    • 1 tablespoon olive oil
    • 2 tablespoons unsalted butter divided (Note 2)
    • 1 large garlic clove
    • 9 oz mushrooms 250 g
    • โ…” cup Marsala 150 ml
    • fine sea salt and ground black pepper
    • 3 sprigs of fresh parsley

    Instructions

    • Pound meat: Place the meat between two pieces of cling film on a cutting board. Pound them carefully to make them thinner, about 0.2 inch/ 5 mm. Season lightly with salt and pepper on both sides.
    • Prepare mushrooms: Clean them with kitchen paper (Note 2). Slice and set them aside.
    • Cook veal: Heat a large cast-iron or nonstick pan. Add olive oil and ยฝ tablespoon of butter to the pan. Add peeled but still whole garlic clove and stir for 1 minute. Add cutlets and fry them on medium-high heat for 1 โ€“ 1 ยฝ minutes per side. Remove, sprinkle with salt, and keep warm. Remove the garlic clove as well.
    • Cook mushrooms: Melt 1 tablespoon of the butter in the pan. Fry mushrooms on medium heat, often stirring, for 2-3 minutes until golden. Pour in Marsala and let bubble for 1 minute. Cut the remaining ice-cold butter into small cubes and stir them slowly into the sauce. Season with salt and pepper.
    • Finish: Return the veal to the pan and reheat gently for about one minute. Serve immediately.

    Notes

    1. If the cutlets are larger but just as thin as the ones I use, the cooking time will not change.
    2. One tablespoon of the butter should be ice-cold; it will help emulsify the sauce.
    3. Donโ€™t wash the mushrooms; they will soak too much water and become soggy. Instead, rub them clean with kitchen paper, it takes longer than washing, but it is worth it.

    Nutrition

    Calories: 361kcal | Carbohydrates: 8g | Protein: 38g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 115mg | Potassium: 869mg | Fiber: 1g | Sugar: 4g | Vitamin A: 178IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

    More Hearty & Comforting Meat Recipes

    • bun stuffed with brat, sauerkraut and mustard.
      Air Fryer Frozen Brats
    • greek lamb stifado in a bowl with a spoon in it, a small bowl of salt beside it.
      Lamb Stifado
    • thick butterbean and chorizo stew topped with fresh thyme in a bowl.
      Butterbean and Chorizo Stew
    • kielbasa and sauerkraut potatoes in a large pot.
      Kielbasa and Sauerkraut Potatoes

    Sharing is caring!

    140 shares
    • Share
    • Yummly
    • Reddit
    • X

    web banner representing all the websites logos that featured our food blog.

    Reader Interactions

    4.75 from 8 votes (8 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    Primary Sidebar

    Hello! Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

    More about me โ†’

    More Rhubarb Recipes

    • close up of rhubarb raspberry jam spooned from a jar.
      Rhubarb Raspberry Jam
    • piece of rhubarb meringue cake with a fork sticking in it.
      Rhubarb Meringue Cake
    • rhubarb apple crisp in a baking dish with a spoon and juices.
      Tangy Rhubarb Apple Crisp
    • rhubarb crumb cake piece being lifted from the tray.
      Rhubarb Crumb Cake

    Popular Recipes

    • air fryer frozen chicken breast after cooking, one whole and one sliced piece.
      Frozen Chicken Breast in the Air Fryer
    • juicy, golden brown brats cooked on the stove in a skillet.
      How to Cook Brats on the Stove
    • lifting one piece of baked chicken breast with a spoon.
      How to Bake Frozen Chicken Breast
    • stapled sliced pork belly slices sprinkled with parsley, pool of fat in the back.
      How to Cook Pork Belly Strips

    Footer

    โ†‘ back to top

    Info

    • Privacy Policy
    • Accessibility Statement

    Contact

    If you have any questions or want to work with me, please email me @ contact@whereismyspoon.co

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright ยฉ 2025 - Where Is My Spoon. All rights reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.