Veal Marsala

Total Time:
30 min
10 min
20 min

4 servings


Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.

Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.

Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.

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Pairs Well With
Pinot Grigio

Citrusy, light white wine

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4.7 156
This was wonderful, but I used a LOT more shrooms than called for!! I served it with forbidden rice, corn, and broccoli! item not reviewed by moderator and published
I enjoyed this recipe very much. I used chicken instead of veal when cooking. Thank you Giada for a wonderful delicious recipe. item not reviewed by moderator and published
One of my all-time favorite dishes. I serve it over medium broad noodles with very wavy edges. Thank you Giada! item not reviewed by moderator and published
since the new format I have been unhappy with the way the PRINT Recipe is printing out. There are, etc, etc. after each ingredient. listed. It is quite annoying because it interupts the flow of the recipe. Can anyone tell me how to prevent this from happening. I do not have that problem on any other site. Looking forward to an answer. item not reviewed by moderator and published
I never made Veal Marsala before last night. It was great!! I substituted fresh lemon thyme for the rosemary because rosemary can some times be over powering. I did use the chicken broth, but next time I think I'll try it with beef broth. I also used a tablespoon of cream to tighten up the sauce, but it would be good without the cream. I am also going to try to substitute chicken for the veal. I found veal chops at the my local grocery store, so I deboned them and then pounded them out to a little thicker and you get rave veal scallopini. It seems to keep it more moist. I then served it over Dream Fields Pasta to keep is a lower carb alternative. I'll be cooking Veal or Chicken Marsala more often. My husband really liked this dish. item not reviewed by moderator and published
Never eat veal but decided to buy some veal scallopini to make veal Marsala and use up some Marsala wine that I didn't want to waste. Maybe I cooked veal too long, but it was hard to chew and sauce was watery. I wasn't impressed at all with this recipe, but , again, maybe it's me. I think I will stick to ordering it at a good Italian restaurant. item not reviewed by moderator and published
Amazing recipe. item not reviewed by moderator and published
Giada, this recipe is the bomb! The only thing I did differently was to use beef stock rather than chicken for a richer flavor and I omitted the rosemary. I also used baby portobello mushrooms in the mix---we are uber Italians here and I made fettucine with ham and peas in alfredo sauce. I also made sauteed broccoli rabe as a side. What a great meal---my family asked when I would make again and I said next Sunday. One of the best recipes ever! item not reviewed by moderator and published
OMG!!!! I have to words for this recipe.....TOTALLY AMAZING!!! we all went back for thirds.... I used sweet Marsala wine as I prefer that in m y Marsala dishes!!!! Sooooooo making this again item not reviewed by moderator and published
This was my choice for a first ever attempt at veal marsala.I love it!!! I did have to substitute thyme because that's what I had (I discovered at the last minute that I was out of rosemary- mega pout pout on that one! but since my sister is allergic to rosemary maybe it was a good thing for me to discover that thyme works well here. I can cook this for her next time she is in town because it is a gluten free option that her daughter can have as well. Next I want to try it with beef broth just to see if it gives a little deeper beef flavor that I like in a sauce. I had to order the veal cutlets through our meat supply service because I can never find them at my local stores. These came pre-paillarded (is that really a term?? so all I had to do was thaw them, season and drop them in the pan and cook my heart out. I knew I liked veal from restaurant meals but this was just delectable!!! item not reviewed by moderator and published
What I do is right click and hold from the bottom of the recipe to the top and then select "copy" on the drop down. I then go to Word and hit Ctrl V or Paste and paste it to a Microsoft Word document. I then edit all the BS out and save the recipe for my files. It takes a little extra time but it's worth it in the long run. Hope this helps Tom item not reviewed by moderator and published
You did cook it too long. Veal cutlets or scallopini are tender enough to cut with a fork. item not reviewed by moderator and published

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Italian Cooking Basics