Veal Marsala – Italian Recipe

Mario’s Meat Market Weekly Recipe

Veal Marsala- Italian-American favorite recipe made with veal cutlets and mushrooms in a Marsala pan sauce.

Ingredients (4 servings)

  • 8 Veal Cutlets, about 1 1/2 lbs, pounded thin
  • Sicilian Sea Salt, to taste
  • Ground Black Pepper, to taste
  • Flour, for dredging
  • 3 tbsp Unsalted Butter
  • 2 tbsp Oil/ Extra Virgin Olive Oil
  • 1 Shallot, peeled, trimmed and finely chopped
  • 1 can  Mushroom Stems Pieces (8 oz), drained and patted dry
  • 1/2 cup dry Marsala Wine
  • 1/2 cup Beef Stock
  • 1/4 cup Fresh Italian Parsley, chopped


Season the veal with salt and pepper.

Dredge in flour, shaking off excess.

In a large sauté pan, heat 1 tablespoon butter and oil over medium-high heat until sizzling.

Sauté the veal in batches for about a minute on each side or until golden; veal will not be cooked through. Add more butter and oil as necessary if the pan is too dry. Remove veal from the pan and set aside.

Add 1 tablespoon butter to the pan and sauté shallots for about 1 minute until translucent. Add the mushrooms and continue to sauté for 2 more minutes.

Add Marsala wine and increase heat to medium-high, scraping the browned bits from the bottom of the pan, cook for about 1 minute.

Add beef broth to the pan and cook for 1-2 minutes to reduce slightly.

Add veal back to the pan and continue to cook on medium, turning the veal in the sauce until warmed and cooked, about 2 minutes.

Transfer to serving dish and spoon sauce over the top. Garnish with parsley.


Mario’s all natural milk-fed veal cutlets, on sale this week for $12.99/lb ( 1/3/18 – 1/9/18 ).

See our Week’s Specials.