Veal Marsala

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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1/4 cup all-purpose flour

1 tablespoon blended salt and pepper, plus more for seasoning

Four 4- to 5-ounce portions veal shoulder, tenderized and thin

2 tablespoons butter plus 1/4 cup butter or mascarpone

1/3 cup marsala wine

1 cup mushrooms, quartered or sliced

1 tablespoon minced garlic

1 tablespoon blended minced fresh thyme and parsley

1 cup veal stock


  1. In a bowl, season the flour with the salt and pepper blend. Then lightly dust all the veal with the seasoned flour. 
  2. Next, in a heavy-bottomed saute pan over high heat, warm the 2 tablespoons butter until melted. Then add the dredged veal to the butter. Reduce the heat to medium and allow to cook 2 minutes. Then flip and repeat the process. After cooking, remove the veal and place on a plate or tray. Then deglaze the pan with the marsala. Add the mushrooms, garlic and herbs and stir. Finally, add the stock and allow to blend and reduce for 3 minutes. Taste, then season with salt and pepper. Finally, remove the sauce from the stove. Whisk in the remaining butter and pour over the cooked veal and serve.