Creamy Veal Marsala Recipe

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Thin veal cutlets pan-seared until golden and simmered in a creamy mushroom and Marsala wine sauce. A restaurant-style special occasion dinner that's ready in about 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Italian

Servings:

Calories: 392kcal

Author: Scott

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.

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