This is Veal Marsala is a remarkably easy dish to prepare, yet it tastes like something you might order in a fine Italian restaurant. As the Marsala wine reduces, it develops a deep, slightly sweet richness that combines perfectly with the savory meat and mushrooms. The result is a luxurious sauce that feels indulgent despite containing no cream at all. Every ingredient contributes its own layer of flavor, creating a dish that is elegant, satisfying, and surprisingly uncomplicated. Serve it with buttered noodles, creamy mashed potatoes, or simply a crusty loaf of bread to soak up every last drop of the sauce.
Tip : You definitely need Marsala wine, and you could use either veal or, perhaps an even better and easier choice, pork tenderloin. The pork is readily available, easy to work with, and pairs beautifully with the earthy mushrooms and rich Marsala sauce.
Ingredients
Veal
- 4 slices veal cutlets or one medium pork tenderloin sliced into 1/2" slices and then flattened to 1/4" thick
- 3 tbsp butter for sautéing veal or pork
- 1 tbsp olive oil
- 1/3 cup all-purpose flour for dredging
Sauce
- 1 lb cremini mushrooms
- 1 clove grated garlic
- 2 tbsp finely chopped fresh parsley
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 2/3 cup sweet Marsala wine
- 1 cup consommé or veal demi-glace
- kosher salt
Instructions
Gather all ingredients before starting recipe.
- Slice 1 lb cremini mushrooms into 1/4" slices.
- Season both sides of the cutlets with kosher salt and dredge the meat in 1/3 cup all-purpose flour, covering both sides. Shake off excess flour.
- Melt 2 tablespoons of butter in a large deep sided skillet over medium high heat for 2-3 minutes.
- When the butter is hot and bubbly, add the cutlets and sauté until they are nicely browned, about 2-3 minutes per side. Remove to a plate and reserve.
- Add the remaining 1 tablespoon of butter and 1 tbsp olive oil to the same skillet and heat over medium high heat for 2-3 minutes.
- Add mushrooms to hot butter/oil mixture and season with 1/2 tsp dried thyme, 1/2 tsp dried oregano and season with kosher salt. Stir to combine.
- Cook mushrooms over medium high heat for about 5-6 minutes or until the mushrooms have let out their moisture and are beginning to brown at the edges. Add 1 clove grated garlic and 2 tbsp finely chopped fresh parsley and stir to combine. Cook for another minute.
- Deglaze the pan with 2/3 cup sweet Marsala wine. Scrape up all the bits stuck to the bottom, and bring the wine to a boil. Add 1 cup consommé or veal demi-glace and cook until the sauce has reduced by half.
- Just before serving, return cutlets to the pan with mushrooms, cover with a lid and allow to warm over for about 4-5 minutes.
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