Veal Marsala


4 veal cutlets about (6 oz) each
2 tbs unsalted butter
1/4 cup Marsala wine
1/2 lb button mushrooms, sliced
4 tbs heavy cream
kosher salt and fresh cracked black pepper to taste
lemon juice to taste
1 tsp olive oil
parsley for garnish
lemon wedges for garnish
This classic veal dish goes well with pasta.


  • Place veal cutlets between several sheets of plastic wrap and pound it with a meat mallet or heavy pan until about (1/8 inch) thin.
  • In a large saute pan add the olive oil and butter and using medium heat brown the cutlets. About 2 to 3 minutes on each side. Remove from pan and set aside. Add the mushrooms and saute for 3-4 minutes.
  • Add the Marsala to the pan and using a wooden spoon scrape away all of the brown bits.
  • Add the cream and ¬†whisk until sauce comes together.
  • Allow sauce to reduce for several minutes then season with salt and pepper along with a little lemon juice.
  • Return veal to pan and heat through.
  • Serve with pasta, spooning some of the extra sauce over the pasta.
  • Garnish with parsley and lemon wedges.




15 min


10 min


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