I absolutely adore this recipe because it perfectly balances the savory richness of Marsala wine with the tender goodness of veal, creating a dish that’s both elegant and comforting. Plus, it’s such a flex to whip up something so gourmet for a cozy night in or when impressing friends!
I adore creating the ideal Veal Marsala with mushrooms. This dish has a marvelous equilibrium of tastes—a creamy, comforting sauce that almost tastes like gravy and, on top of that (or should I say, inside it?), earthy mushrooms.
My mushrooms of choice for this are cremini, but you could use any variety you like. And if fresh parsley is in your kitchen, chop up a handful and add it.
If you don’t have any on hand, don’t worry. The only way this dish could potentially be “underdelicious” is if you skip the parsley.
Ingredients
Veal Cutlets:
A protein-rich and low-fat meat choice.
Olive Oil:
Composed of healthy monounsaturated fats.
Mushrooms:
Few calories; provide a deep flavor and lots of nutrients.
Marsala Wine:
The dish’s complexity is enhanced by a sweet and nutty flavor.
Chicken Stock:
Adds complexity; full of protein.
Parsley:
New and bright flavors; high vitamin content.
Ingredient Quantities
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- 4 veal cutlets, pounded to 1/4 inch thickness
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 8 ounces cremini or button mushrooms, sliced
- 1/2 cup dry Marsala wine
- 1/2 cup chicken stock
- 2 tablespoons chopped fresh parsley leaves
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Instructions
1. Add salt and freshly ground black pepper to taste on both sides of the veal cutlets.
2. Pour the flour into a flat dish and cover the inside bottom with flour. When ready to dredge, take each cutlet and press it into the flour, coating the entire surface of the cutlet with flour. Then, hold the cutlet over the dish and gently shake it to remove any excess flour before going on to the next cutlet.
3. In a sizable frying pan, warm 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat.
4. Add to the skillet the veal cutlets and cook until golden brown, about 2-3 minutes on each side. Remove the cutlets from the skillet and set them aside.
5. In the identical pan, add another tablespoon of olive oil, followed by another tablespoon of butter.
6. Incorporate the sliced mushrooms and cook them until they turn a golden color and become tender, approximately 5 minutes.
7. Add the Marsala wine. Scrape up any brown bits from the bottom of the skillet and cook for 2 minutes.
8. Return the veal cutlets to the skillet and add the chicken stock. Simmer for about 5 minutes, or until the sauce slightly thickens and the veal is cooked through.
9. Incorporate the final tablespoon of butter for a sauce that’s both richer and more flavorful, then taste and adjust with salt and pepper as necessary.
10. Before serving, garnish with freshly chopped parsley. Then, dig in! You and your loved ones can enjoy the savory flavors of this Mushroom Veal Marsala dish.
Equipment Needed
1. Flat dish
2. Sizable frying pan or skillet
3. Measuring spoons
4. Wooden spoon or spatula
5. Tongs
6. Cutting board
7. Sharp knife
FAQ
- Q:Is it possible to use chicken in place of veal in this recipe? A: Yes, it’s a great substitute, but ensure the chicken breast cutlets are pounded to a consistent thickness.
- Q:Is there an alternative to Marsala wine?
If Marsala wine is unavailable, you have the option of substituting dry sherry or Madeira. - Q:Is it possible to prepare this dish ahead of time? A: The dish is best served freshly made, but you can ready the ingredients a bit ahead of time and do the final cooking just before serving.
- Q:What side dishes go well with Mushroom Veal Marsala? A: The rich flavors play nicely with mashed potatoes, pasta, or rice.
- Q:What steps can I take to ensure this dish is free from gluten? A: Substitute a blend of gluten-free flours when you’re dredging the veal.
- Q:Is it essential to use fresh parsley? A: Fresh parsley contributes a bright flavor; if you can’t get fresh, use dried parsley but in a lesser amount.
Substitutions and Variations
Veal cutlets can be substituted with either chicken breast or turkey cutlets.
For all-purpose flour: Use gluten-free flour or almond flour for dredging.
For olive oil: Canola oil or vegetable oil may be substituted.
Use Madeira wine or sherry in place of Marsala wine.
For chicken stock: You can use vegetable stock or beef broth instead.
Pro Tips
1. Preheat the Skillet: Before adding the veal cutlets, ensure the skillet is fully preheated with the oil and butter. This helps in achieving a beautiful golden-brown sear without overcooking the meat.
2. Use Fresh Marsala Wine: For the richest flavor, use a good quality dry Marsala wine. Avoid cooking or sweet Marsala, as they can overpower the dish.
3. Don’t Overcrowd the Pan: Cook the veal cutlets in batches if necessary to avoid overcrowding the pan. This ensures even browning and crispiness, as too many cutlets at once can lower the pan’s temperature.
4. Thoroughly Clean Mushrooms: Instead of washing the mushrooms, which can make them soggy, use a damp paper towel to clean them. This prevents excess moisture that can affect browning.
5. Rest the Veal: After cooking the veal cutlets, rest them by covering loosely with aluminum foil while making the sauce. This allows the juices to redistribute, making the veal more tender.
Mushroom Veal Marsala Recipe
My favorite Mushroom Veal Marsala Recipe
Equipment Needed:
1. Flat dish
2. Sizable frying pan or skillet
3. Measuring spoons
4. Wooden spoon or spatula
5. Tongs
6. Cutting board
7. Sharp knife
Ingredients:
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- 4 veal cutlets, pounded to 1/4 inch thickness
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 8 ounces cremini or button mushrooms, sliced
- 1/2 cup dry Marsala wine
- 1/2 cup chicken stock
- 2 tablespoons chopped fresh parsley leaves
“`
Instructions:
1. Add salt and freshly ground black pepper to taste on both sides of the veal cutlets.
2. Pour the flour into a flat dish and cover the inside bottom with flour. When ready to dredge, take each cutlet and press it into the flour, coating the entire surface of the cutlet with flour. Then, hold the cutlet over the dish and gently shake it to remove any excess flour before going on to the next cutlet.
3. In a sizable frying pan, warm 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat.
4. Add to the skillet the veal cutlets and cook until golden brown, about 2-3 minutes on each side. Remove the cutlets from the skillet and set them aside.
5. In the identical pan, add another tablespoon of olive oil, followed by another tablespoon of butter.
6. Incorporate the sliced mushrooms and cook them until they turn a golden color and become tender, approximately 5 minutes.
7. Add the Marsala wine. Scrape up any brown bits from the bottom of the skillet and cook for 2 minutes.
8. Return the veal cutlets to the skillet and add the chicken stock. Simmer for about 5 minutes, or until the sauce slightly thickens and the veal is cooked through.
9. Incorporate the final tablespoon of butter for a sauce that’s both richer and more flavorful, then taste and adjust with salt and pepper as necessary.
10. Before serving, garnish with freshly chopped parsley. Then, dig in! You and your loved ones can enjoy the savory flavors of this Mushroom Veal Marsala dish.
