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veal marsala
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3 from 3 votes

Veal Marsala

Veal Marsala, tender pieces of thin-cut veal, smothered in rich beef gravy with sliced mushrooms and Marsala wine.
Prep Time10 mins
Cook Time10 mins
Course: Main Course
Cuisine: Italian
Keyword: veal
Servings: 4
Calories: 349kcal


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  • 1 lb veal cutlets (4 - 6 cutlets)
  • 1 tbsp butter
  • 1 lb mushrooms sliced
  • 3 cups beef stock homemade beef stock is best if you have it. (see notes for purchased stock)
  • 2 shallots sliced thin.
  • 2 cloves garlic finely minced
  • cup Marsala Wine
  • 2 tbsp Wondra flour (thickener)
  • ¼ cup all-purpose flour for coating the veal scallopini
  • 1 Tbsp vegetable oil


  • Season the cutlets with salt and pepper and coat with the all-purpose flour
    veal cutlet
  • Heat a skillet, add the vegetable oil, and cook the cutlets about 30-45 seconds a side or until slightly browned on each side. Remove from the pan and set aside.
    veal cutlet in fry pan
  • Add the butter to the pan. Add the shallots, and mushrooms, saute until the mushrooms are tender and the juices are evaporated. Add the garlic and saute until fragrant.
    mushrooms and shallots
  • Add the homemade beef broth and marsala wine. (see notes)
  • Whisk in 2 Tbsp Wondra Flour (thickener) and heat until hot and bubbly.
    marsala and beef gravy
  • When the sauce is thickened, add the veal cutlets to the pan and cook until just hot(about 1 minute). Turn once to coat. Salt and pepper to taste.
    veal marsala
  • Serve with warm cooked egg noodles.
    veal marsala


If you don't have homemade beef stock, purchase 6 cups of salt free stock and reduce by half to give a richer sauce.


Serving: 1cutlet | Calories: 349kcal | Carbohydrates: 23g | Protein: 31g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 104mg | Sodium: 802mg | Potassium: 953mg | Fiber: 2g | Sugar: 6g | Vitamin A: 175IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 3mg