Veal Marsala Recipe

Name: Veal Marsala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3.5-ounce) package fresh shiitake mushrooms; 1 pound very thin veal cutlets (about 8 pieces; 1/8 inch thick); 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon salt; 1/4 cup all-purpose flour; 2 tablespoons butter, divided; 1/4 cup minced shallot (about 1 large); 2 garlic cloves, minced; 1 cup fat-free, less-sodium beef broth; 1/2 cup sweet Marsala wine; 1 tablespoon fresh lemon juice; 2 tablespoons chopped fresh flat-leaf parsley

Servings: persons

1 (3.5-ounce) package fresh shiitake mushrooms
1 pound very thin veal cutlets (about 8 pieces; 1/8 inch thick)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup all-purpose flour
2 tablespoons butter, divided
1/4 cup minced shallot (about 1 large)
2 garlic cloves, minced
1 cup fat-free, less-sodium beef broth
1/2 cup sweet Marsala wine
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley

1
Remove and discard stems from shiitake mushrooms. Slice mushroom caps; set aside.
2
Sprinkle veal with pepper and salt; lightly dredge in flour, shaking off excess.
3
Heat 2 teaspoons butter in a large nonstick skillet over medium-high heat until butter begins to foam. Add half of veal; cook 30 seconds to 1 minute on each side or until lightly browned. Remove veal from pan; keep warm. Repeat procedure with 2 teaspoons butter and remaining veal.
4
Melt remaining 2 teaspoons butter in pan over medium-high heat. Add sliced mushrooms, shallot, and garlic; saute 2 minutes. Add broth and Marsala, scraping pan to loosen browned bits. Bring to a boil, and cook 5 minutes or until liquid is reduced to 1 cup. Return veal and any juices to pan. Stir in lemon juice; bring to a boil. Remove from heat, and sprinkle with parsley.

165

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (3.5-ounce) package fresh shiitake mushrooms, 1 pound very thin veal cutlets (about 8 pieces; 1/8 inch thick), 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon salt, and more.

Yes, Veal Marsala falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veal Marsala

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions