This creamy veal marsala features thin, tender veal cutlets that are lightly dredged in flour, pan-seared until golden, and smothered in a rich mushroom and Marsala wine cream sauce. It's an Italian restaurant classic, but it's surprisingly easy to make at home in about 30 minutes!
Veal marsala is perfect for a special-occasion dinner at home, and you won't spend all day in the kitchen. It's made with the same easy method as my creamy chicken marsala, but the veal is even more tender and cooks in just a few minutes. Serve it with mashed potatoes and asparagus for a restaurant-worthy meal.
Quick Look
- Total time: About 30 minutes
- Key ingredients: Thin veal cutlets, cremini mushrooms, dry Marsala wine, beef broth, heavy cream, butter, and garlic
- Flavor: Rich, savory, and slightly sweet from the Marsala, with a silky cream sauce
- Method: Pan-sear the floured cutlets, build the sauce in the same skillet, then add the veal back in
- Serve it with: Mashed potatoes and steamed asparagus, or over pasta
- Storage: Leftovers keep in the refrigerator for up to 4 days
If you give this veal marsala a try, please leave a star rating and a comment below. I love hearing how it turns out for you!
Why this Recipe Works
- Thin cutlets cook in minutes: Veal cutlets are so thin that they only need about 2 minutes per side, so they stay tender and juicy.
- A light flour dredge: The flour helps the veal brown and then thickens the sauce when the cutlets go back into the pan.
- One-skillet sauce: The mushrooms, garlic, Marsala, and broth all cook in the same pan, picking up the browned bits left behind by the veal.
- Beef broth for depth: Beef broth gives the sauce a richer, deeper flavor that stands up to the Marsala and pairs perfectly with veal.
What Is Veal Marsala?
Veal marsala is a classic Italian-American dish and a version of scaloppine, which means thin cuts of meat that are quickly pan-fried and served with a flavorful pan sauce. The key ingredient is dry Marsala wine, a fortified wine from Sicily with a rich, complex flavor.
Veal is a classic choice for marsala, and it's a staple on Italian restaurant menus. It's more delicate and tender than chicken, which makes it a great pick for a special dinner.
Don't worry about cooking with wine. The sauce simmers long enough for much of the alcohol to cook off, leaving behind that signature Marsala flavor.
Ingredient Notes
- Veal cutlets: I bought a package of thin veal cutlets at my local supermarket. It was a little over a pound with 5 cutlets, and they were already thin enough that I didn't need to pound them. If yours are thicker than about ¼ inch, pound them between two sheets of plastic wrap so they cook quickly and evenly.
- Marsala wine: Use dry Marsala, not sweet. Dry Marsala gives the sauce a rich, savory flavor without making it taste sugary. It's sold in most grocery stores that carry wine, it's inexpensive, and an opened bottle keeps for several months in the pantry.
- Beef broth: Beef broth gives the sauce a deeper flavor that pairs well with veal. Use low-sodium broth so you can control the salt as the sauce reduces.
- Mushrooms: Baby bella (cremini) mushrooms have a little more flavor than white button mushrooms, but either works.
- Heavy cream: A splash of cream at the end makes the sauce silky and rich.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Substitutions and Variations
- Dairy-free: Leave out the heavy cream for a classic, non-creamy marsala sauce.
- Chicken or pork: Use the same method with chicken cutlets or pork chops. See my creamy chicken marsala and pork chop marsala for the timing.
How to Make Veal Marsala
- Dredge the veal. Season the veal cutlets with salt and pepper, then dredge them in flour and shake off the excess. A light, even coating is all you need.
- Sear the cutlets. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. When the butter is melted and foaming, add the veal in a single layer. Cook for about 2 minutes per side, until golden brown. Work in batches if they don't all fit without crowding. Move the veal to a plate and tent with foil. Don't wipe out the pan!
- Brown the mushrooms. Melt the remaining tablespoon of butter in the same pan, then add the mushrooms and thyme. Cook for 4 to 5 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown and sizzle.
- Add the garlic. Stir in the garlic and cook for 30 to 45 seconds, stirring constantly so it doesn't burn.
- Reduce the sauce. Pour in the Marsala and beef broth, scraping up the browned bits from the bottom of the pan. Simmer for 5 to 6 minutes, until the sauce reduces and thickens slightly.
- Finish with cream. Stir in the heavy cream and bring it back to a simmer. Return the veal and any juices from the plate to the pan, and cook for 2 to 3 minutes, until the sauce is thick enough to coat the back of a spoon. The flour on the veal helps finish thickening the sauce.
Expert Tips
- Don't overcook the veal: Veal is lean and the cutlets are thin, so they go from tender to tough fast. About 2 minutes per side is all they need, and they'll finish warming through in the sauce.
- Give them room: Crowding the pan steams the veal instead of browning it. If all the cutlets don't fit in a single layer, cook them in two batches.
- Shake off the extra flour: Too much flour can turn gummy in the sauce. You only want a thin coating.
- Use dry Marsala: Sweet Marsala is meant for desserts and will make the sauce taste sugary.
What to Serve with Veal Marsala
I love serving veal marsala over a pile of garlic mashed potatoes to soak up all that creamy sauce, with simple steamed asparagus on the side. Pasta is another great option. Serve it over fettuccine or angel hair with a little grated Parmesan on top, or make your own homemade fresh pasta.
If you'd rather have a different green vegetable, my garlic butter green beans are a great match too.
Storage and Reheating
Reheating: Reheat in a covered baking dish in a 350°F oven or in a skillet over medium-low heat until warmed through. Add a splash of broth if the sauce has thickened too much. I don't recommend the microwave, since it can make the veal tough.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Frequently Asked Questions
The sauce and method are the same. Veal is more tender and delicate than chicken, and the thin cutlets cook in about half the time. I also use beef broth for veal, which gives the sauce a deeper, richer flavor.
The Marsala gives this dish its signature flavor, so it won't taste quite the same without it. If you need to leave it out, replace the Marsala with an equal amount of beef broth plus 1 to 2 tablespoons of sherry vinegar and a splash of vanilla extract.
The USDA recommends cooking veal to 145°F followed by a 3-minute rest. Thin cutlets reach that quickly, which is why they only need about 2 minutes per side.
More Marsala Recipes
📖 Recipe
Creamy Veal Marsala Recipe
Ingredients
- 1 pound thin veal cutlets, about 4-5 cutlets
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup all-purpose flour
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 8 ounces baby bella, cremini mushrooms, sliced
- ½ teaspoon dried thyme
- 3 cloves garlic, minced
- ¾ cup dry Marsala wine
- ¾ cup low-sodium beef broth
- ½ cup heavy cream
Instructions
- Season the veal with salt and pepper, then dredge in the flour and shake off the excess.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the veal in a single layer, working in batches if needed, and cook for about 2 minutes per side, until golden brown. Transfer to a plate and tent with foil.
- Melt the remaining 1 tablespoon of butter in the same pan. Add the mushrooms and thyme and cook for 4 to 5 minutes, until the liquid cooks off and the mushrooms begin to brown.
- Add the garlic and cook for 30 to 45 seconds, stirring constantly.
- Add the Marsala and beef broth, scraping up the browned bits from the pan. Simmer for 5 to 6 minutes, until reduced and slightly thickened.
- Stir in the heavy cream and bring to a simmer. Return the veal and any juices to the pan and cook for 2 to 3 minutes, until the sauce thickens.
- Serve over mashed potatoes or pasta.
Notes
- Veal thickness: If your cutlets are thicker than about ¼ inch, pound them thin between sheets of plastic wrap.
- Marsala: Use dry Marsala, not sweet.
- Dairy-free: Leave out the heavy cream for a classic, non-creamy sauce.
- Storage: Refrigerate leftovers for up to 4 days. Reheat in a 350°F oven or in a skillet over medium-low heat. Avoid the microwave.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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