Veal Marsala Recipe (with Mushrooms)

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.

Course Main Course

Cuisine American, Italian

Prep Time 15

Cook Time 10

Servings

Calories 361kcal

Author Adina

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
⅔ 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 ½ 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 – 1 ½ 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

If the cutlets are larger but just as thin as the ones I use, the cooking time will not change.
One tablespoon of the butter should be ice-cold; it will help emulsify the sauce.
Don’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