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 08/31/21
Veal Marsala With Mushrooms Recipe

The Spruce 
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 this dish 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.

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

  • 2 tablespoons all-purpose flour

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 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 chicken broth, low-sodium

  • 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.

    Veal Marsala With Mushrooms Recipe ingredients
    The Spruce

  2. Season the veal cutlets with salt and pepper.

    season veal
    The Spruce

  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

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

    heat oil in skillet
    The Spruce

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

    cook veal
    The Spruce

  6. Remove the veal from the pan, and 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

  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

  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

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

    add lemon juice
    The Spruce

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

    return veal to pan
    The Spruce

  11. Serve and enjoy!

    Veal Marsala With Mushrooms Recipe
    The Spruce

Tips

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

Recipe Variation

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