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veal marsala recipe

Veal Marsala Recipe

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.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Additional Time 20 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 4
Calories 360.2 kcal


Shallow Dish
Large Skillet


  • 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)


  • 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!



Calories: 360.2kcal | Carbohydrates: 14.3g | Protein: 20.6g | Fat: 24.3g | Saturated Fat: 11.4g | Cholesterol: 115.4mg | Sodium: 489.6mg | Potassium: 463.6mg | Fiber: 0.9g | Sugar: 1.5g | Vitamin A: 515.4IU | Vitamin C: 1.6mg | Iron: 2mg
Keyword American, American cuisine, Veal Marsala
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