Veal marsala is an Italian-American dish made from veal cutlets, marsala wine, mushrooms, and oil. It dates its origin back to the 19th century and is a variation of traditional Italian scaloppine dishes. Veal marsala as it is famously known as is one of the best veal dishes ever.
My granny is a chef and foodie. Time and again, she cooks delicious food, whenever we visit her. During one of my visits to her place, she served me the dish, veal marsala. I was awestruck by it. She smiled at me and offered to share the recipe with me.
To make veal marsala, mix flour and salt in a dish. Coat the veal cutlets with this flour mixture. Heat butter and oil in a skillet and add the coated veal cutlets to the skillet and cook them from both sides. Then, add the mushrooms and marsala wine to it and let them cook for some time.
This is just an overview of the recipe. Find the complete recipe below. There are other main course recipes on our blog as well that you should also check.
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What's In The Post
Veal Marsala Recipe
Equipment
Ingredients
- 2 pounds Veal Cutlets
- ¼ cup All-Purpose Flour
- ¾ pounds Fresh Mushrooms (quartered)
- 3 cloves Garlic
- ½ cup Butter
- 2 tablespoons Olive Oil
- ¼ cup Dry Marsala Wine (Florio)
- ½ teaspoon Seasoning Salt
- Parsley (chopped) (for garnishing)
Instructions
- Take a shallow dish and mix flour and seasoning salt in it properly.
- In this flour mixture, dip the veal cutlets to coat them completely.
- Place the cutlets on a wire rack undisturbed for the next 15 minutes.
- Then, take a large skillet. Melt butter and heat oil together over medium-high heat in it.
- Now, put the prepared floured cutlets into it.
- Cook them thoroughly from both the sides by flipping until you find them getting browned.
- Now, add mushrooms as well.
- After covering the skillet, lower the heat. Cook them for about 8-10 minutes.
- Next, add the Marsala wine. Let it simmer for an additional 5 minutes.
- When the veal gets smooth and the sauce gets a bit thick, take them out of the skillet.
- Your veal marsala is ready!
