Veal Marsala

Veal Marsala

Veal Marsala

This is one of those dishes restaurateurs can never take off their menus because it is so universally beloved. But don’t just eat it in restaurants: it’s actually quite simple to make at home. Delicious served over egg noodles.

  • Cuisine:




1 1/2 pounds of thinly sliced veal leg cutlets
3/4 teaspoon of salt divided
1/4 teaspoon of black pepper divided
3 tablespoons of all-purpose flour
5 tablespoons of olive oil divided
8 ounces of white mushrooms quartered
1 onion chopped
2 garlic cloves minced
3/4 cup of dry Marsala wine
1/2 cup of reduced sodium beef broth
2 Roma tomatoes seeded and chopped
2 tablespoons of unsalted butter
2 tablespoons of chopped fresh parsley


  1. Preheat the oven to 200°F.
  2. Season the veal with 1/4 teaspoon salt and 1/8 teaspoon pepper. Spread the flour on a large plate and dredge the cutlets on both sides, shaking off excess.
  3. Heat 2 tablespoons of the oil in a 14-inch nonstick skillet over medium-high heat. Add half of the veal to the skillet and cook 1 1/2 minutes per side until golden. Transfer to a large baking sheet pan. Heat 1 tablespoon of the remaining oil. Add the remaining veal and cook 1 1/2 minutes per side; transfer to the baking sheet with and keep warm in the oven.