Veal Marsala
Tender, delicately seared veal cutlets topped with a rich, wine-based sauce studded with earthy mushrooms and onions. An elegant Italian classic that's restaurant-quality yet surprisingly straightforward to prepare.
- 500g veal cutlets, thinly sliced
- 150ml Marsala wine
- 50g butter
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 150g mushrooms, sliced
- to taste salt and pepper
- Place the thinly sliced veal cutlets on a clean cutting board. Pat them dry with paper towels, removing any excess moisture. This helps the veal brown properly and develop a golden crust. Season each piece generously on both sides with salt and freshly ground black pepper.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and half of the butter (25g), allowing them to heat together until the butter foams and the oil shimmers. The butter adds richness while the olive oil prevents it from burning.
- Once the pan is hot, carefully add the veal cutlets in a single layer, working in batches if necessary to avoid crowding the pan. Sear the veal for 2–3 minutes on each side until they develop a light golden-brown crust and are cooked through. The veal should be tender and delicate—do not overcook or it will become tough. Transfer the seared veal to a clean plate and set aside.
- In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the finely chopped onion and sauté gently for 2–3 minutes, stirring occasionally, until the onion becomes soft and translucent but not colored.
- Add the sliced mushrooms to the pan with the onion and continue sautéing for 4–5 minutes, stirring frequently. The mushrooms will first release their moisture, creating a slightly wet pan, then begin to brown as that moisture evaporates. The mushrooms should become tender and develop a light golden color.
- Pour the Marsala wine into the pan, being careful as it may steam. The wine will deglaze the pan, lifting any flavorful brown bits stuck to the bottom. Increase the heat to medium-high and let the wine reduce by half, about 5–7 minutes. The sauce should become concentrated and slightly syrupy as the alcohol cooks off, leaving behind the sweet, nutty flavor of the Marsala.
- Return the seared veal cutlets to the pan, nestling them among the mushrooms and sauce. Add the remaining butter (25g) in small pieces, swirling the pan gently to incorporate it into the sauce. Heat through for 1–2 minutes without bringing the sauce to a boil, allowing the veal to warm through while the butter enriches the sauce.
- Taste the sauce and adjust seasoning with salt and pepper as needed. The sauce should be rich, savory, and balanced with the sweet notes of the Marsala wine.
- Divide the veal cutlets among four warm plates, spooning the mushroom and Marsala sauce generously over each piece. Serve immediately while hot, with crusty bread or a simple green salad on the side.
Chef's Note: Veal Marsala is an elegant Northern Italian dish that exemplifies the region's love of rich, wine-based sauces. The veal must be very thinly sliced—about 3mm thick—to cook quickly and stay tender. Ask your butcher to pound and slice the veal for you, or do it yourself between two pieces of plastic wrap using a meat mallet.
Marsala wine is essential here; it's a fortified wine with a unique sweet, nutty character that cannot be replicated with other wines. The key to success is not overcooking the veal and ensuring the sauce is properly reduced so it coats the meat richly. This is restaurant-quality cooking done at home—impressive yet achievable with proper technique and attention to timing.
A few tools that make this recipe easier to get right.
As an Amazon Associate, Salt & Simmer earns from qualifying purchases made through these links, at no extra cost to you.