1. Can I substitute veal with chicken or pork for this recipe?

Yes, you can substitute veal with chicken or pork cutlets. While veal offers a delicate, tender texture, chicken or pork can still provide a flavorful and satisfying alternative. Just ensure the cutlets are thinly sliced to maintain the right cooking time.

2. What type of Marsala wine should I use for the sauce?

For the best results, use sweet Marsala wine . Sweet Marsala is traditionally used in this dish to create a rich, slightly sweet sauce that complements the savory veal and mushrooms. If you prefer a less sweet flavor, you can opt for dry Marsala wine .

3. Can I make this dish ahead of time?

Yes, you can prepare Italian Veal Marsala ahead of time. Cook the veal and sauce, then store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of chicken broth to loosen the sauce if needed.

Italian Veal Marsala Recipe: A Delicious Italian-American Classic

Name: Italian Veal Marsala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 pound veal cutlets, thinly sliced; 1/2 cup all-purpose flour; 2 tablespoons olive oil; 2 tablespoons butter; 1 cup sliced mushrooms (cremini or porcini); 2 cloves garlic, minced; 1 shallot, finely chopped; 1 cup Marsala wine; 1 cup chicken broth; 1/2 cup heavy cream (optional); Salt and pepper, to taste; Fresh parsley, for garnish

Description

Italian Veal Marsala is a classic Italian-American dish featuring tender veal cutlets cooked in a rich, flavorful Marsala wine sauce with mushrooms. It’s a delicious combination of savory, slightly sweet, and earthy flavors that’s perfect for both special occasions and everyday dinners.

Ingredients

Scale

1 pound veal cutlets, thinly sliced
1/2 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 cup sliced mushrooms (cremini or porcini)
2 cloves garlic, minced
1 shallot, finely chopped
1 cup Marsala wine
1 cup chicken broth
1/2 cup heavy cream (optional)
Salt and pepper, to taste
Fresh parsley, for garnish

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Instructions

Season the veal cutlets with salt and pepper. Dredge in flour, shaking off excess.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large sauté pan over medium-high heat. Cook the veal cutlets until golden brown on both sides, about 2-3 minutes per side. Remove the veal from the pan and set aside.
In the same pan, add the remaining tablespoon of butter. Add the sliced mushrooms, garlic, and chopped shallot. Sauté until softened, about 5 minutes.
Add the Marsala wine to the pan, scraping up any browned bits. Let the wine cook down to reduce by half, about 3-4 minutes.
Add the chicken broth and heavy cream (if using) and simmer for 10 minutes, allowing the sauce to thicken.
Return the veal cutlets to the pan, spooning the sauce over them. Cook for an additional 5 minutes to heat through and meld the flavors.
Garnish with fresh parsley and serve immediately over pasta, mashed potatoes, or a simple green salad.

Notes

For a creamier sauce, add a splash of heavy cream after reducing the wine.
Chicken or pork cutlets can be used as alternatives to veal.
Gluten-free flour can replace all-purpose flour to make this dish gluten-free.
Do not overcook the veal, as it can become tough. The cutlets should be golden brown on the outside and tender on the inside.
If you want a more intense flavor, you can use a combination of different mushrooms, such as shiitake and cremini.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main dishes
Method: Pan-fry, Simmer
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 600mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 40g
Cholesterol: 85mg