Easy Veal Marsala With Mushrooms Recipe

Name: 30-Minute Veal Marsala With Mushrooms
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Yield: 4 Servings
Cuisine: Italian
Ingredients: 2 tablespoons all-purpose flour; Kosher salt (to taste); Black pepper (to taste); 1 to 1 1/2 pounds veal cutlets (thin); 2 tablespoons olive oil; 2 tablespoons butter; 2 cups mushrooms (sliced); 1/2 cup chicken broth (low-sodium); 1/2 cup Marsala wine (sweet or dry); 1 tablespoon lemon juice

Total: 30 mins
Prep: 8 mins
Cook: 22 mins
Yield: 4 Servings

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Nutritional Guidelines (per serving)
588	Calories
35g	Fat
20g	Carbs
42g	Protein

Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories	588
% Daily Value*
Total Fat 35g	45%
Saturated Fat 12g	60%
Cholesterol 138mg	46%
Sodium 770mg	33%
Total Carbohydrate 20g	7%
Dietary Fiber 3g	11%
Protein 42g
Calcium 88mg	7%
*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's a dish that's super easy to make at home. Marsala wine and a little lemon juice add excellent flavor to this veal and mushrooms. It's a very easy recipe and preparation is a breeze.

2 tablespoons all-purpose flour
Kosher salt (to taste)
Black pepper (to taste)
1 to 1 1/2 pounds veal cutlets (thin)
2 tablespoons olive oil
2 tablespoons butter
2 cups mushrooms (sliced)
1/2 cup chicken broth (low-sodium)
1/2 cup Marsala wine (sweet or dry)
1 tablespoon lemon juice

Gather the ingredients.

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Preheat warming drawer or preheat oven to 200 F.
Season the veal cutlets with salt and pepper.

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

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

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

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

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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.

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

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

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

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Serve and enjoy!

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Recipe Variation
- This recipe may be made with chicken or turkey cutlets as well, and I have made it with pork tenderloin medallions.