Chicken (Veal) Marsala is an Italian-American dish made from chicken breast and marsala wine. 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 chicken dishes ever.
My granny is a chef and foodie. Time and again, she cooks and serves delicious foods, whenever we visit her. During one of my visits to her place, she served me, Veal Marsala. I was awestruck by it as it was very tasty and mouth-watering. She smiled at me and offered to share the recipe of Veal Marsala with me.
What made the dish even tastier was the garnishing with cherry tomatoes and parsley. I kissed her hands for serving me such a dish. Next visit to her place, I cooked Veal Marsala for her, perfectly like her! She was more than happy. Such fond memories I have of Veal Marsala.
Veal Marsala can be cooked easily at home. I will be explaining to you how to make Veal Marsala at home. So, let’s check out the best ever Veal Marsala recipe now.
Veal Marsala Recipe Ingredients
| Ingredients | Amount |
| Veal cutlets | 2 pounds |
| All-purpose flour | 1/4 cup |
| Seasoning salt | 1/2 teaspoon |
| Butter | 1/2 cup |
| Olive oil | 2 tablespoons |
| Fresh Mushrooms, quartered | 3/4 pounds |
| Marsala wine | 1/4 cup |
How much time will it take?
| Preparation time | Cooking time | Additional time | Total time |
| 10 minutes | 30 minutes | 20 minutes | 1 hour |
Veal Marsala Recipe
- Keep the meat on a levelled hard surface and strike thinly with a moistened sharp knife so that cutlets are formed.
- Take a dish which has less depth.
- Mix flour and seasoning salt in it properly.
- In this, flour mixture, dip the cutlets to coat them completely.
- Place them on a wire rack undisturbed for the next 15 minutes.
- Take a large skillet next.
- Melt butter and heat oil together over medium-high heat in the skillet.
- 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 and over low heat, cook them for about 8-10 minutes.
- Next, add Marsala. Let it simmer for an additional 5 minutes.
- When the veal gets smooth and the sauce gets hot, take them out of the skillet,
- Serve it hot.
Veal Marsala Nutritional Information
| Calories | 360.2 |
| Proteins | 20.6 g |
| Dietary fiber | 0.9 g |
| Sugars | 1.5 g |
| Carbohydrates | 14.3 g |
| Saturated fats | 11.4 g |
| Fats | 24.3 g |
| Cholesterol | 115.4 mg |
| Vitamin A | 515.4 IU |
| Vitamin B6 | 0.3 mg |
| Vitamin C | 1.6 mg |
| Folate | 37.8 mcg |
| Calcium | 36.1 mg |
| Iron | 2 mg |
| Magnesium | 28.9 mg |
| Potassium | 463.6 mg |
| Sodium | 489.6 mg |
