30-Minute Veal Marsala With Mushrooms

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 07/27/22
Veal Marsala With Mushrooms Recipe

The Spruce Eats
Prep: 8 mins
Cook: 22 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
663 Calories
30g Fat
62g Carbs
34g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 663
% Daily Value*
Total Fat 30g 38%
Saturated Fat 9g 45%
Cholesterol 176mg 59%
Sodium 797mg 35%
Total Carbohydrate 62g 22%
Dietary Fiber 5g 16%
Total Sugars 5g
Protein 34g
Vitamin C 4mg 18%
Calcium 125mg 10%
Iron 6mg 35%
Potassium 702mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Veal Marsala is a classic dish you'll find in many Italian restaurants, and it can be made at home in around 30 minutes with just a few ingredients. Marsala wine and a little lemon juice add excellent flavor to this veal and mushrooms recipe.

Serve with hot cooked angel hair pasta or linguine, rice, or mashed potatoes. Pair it up with steamed vegetables and some dinner rolls for a meal.

Ingredients

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 2 tablespoons all-purpose flour

  • 1 to 1 1/2 pounds veal cutlets, cut thinly

  • 2 tablespoons olive oil

  • 2 tablespoons unsalted butter

  • 2 cups mushrooms, sliced

  • 1/2 cup low-sodium chicken broth

  • 1/2 cup Marsala wine, sweet or dry

  • 1 tablespoon lemon juice

Steps to Make It

  1. Gather the ingredients. Preheat warming drawer or preheat oven to 200 F.

    Ingredients for veal Marsala with mushrooms recipe gathered

    The Spruce Eats

  2. Season the veal cutlets with salt and pepper.

    Season veal

    The Spruce Eats

  3. Put the flour in a shallow plate or bowl, then dredge the seasoned veal cutlets in the flour.

    Dredge veal in flour

    The Spruce Eats

  4. Heat the olive oil in a large skillet over medium-high heat.

    Heat oil in skillet

    The Spruce Eats

  5. Cook veal in batches, turning once until browned and cooked through—about 4 to 5 minutes total.

    Cook veal

    The Spruce Eats

  6. Remove the veal from the pan, arrange the cutlets on an oven-safe platter, and put in the warming drawer or 200 F oven to keep warm.

    Put cooked veal on platter

    The Spruce Eats

  7. Place the skillet back over medium heat and melt the butter. Add the mushrooms and cook, stirring, until they are tender and browned—about 5 minutes.

    Cook mushrooms

    The Spruce Eats

  8. Stir the chicken broth and Marsala wine into the mushrooms. Increase the heat to high and cook until liquid is reduced by about half.

    Stir broth and Marsala in with mushrooms

    The Spruce Eats

  9. Stir the lemon juice into the mushroom mixture. Taste and add salt and pepper, as needed.

    Add lemon juice

    The Spruce Eats

  10. Return the veal to pan and coat with the sauce and mushrooms.

    Return veal to pan

    The Spruce Eats

  11. Serve and enjoy!

    Veal Marsala with mushrooms recipe

    The Spruce Eats

Recipe Variation

This recipe may be made with chicken or turkey cutlets as well, or with pork tenderloin medallions.

Tip

To avoid overcooking the veal cutlets, make sure to cook at medium-high temperature and 4 to 5 minutes total time.