Veal Scaloppine with Marsala

Name: Veal Scaloppine with Marsala
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 veal cutlets, thinly sliced; 1 cup Marsala wine; 1 cup mushrooms, sliced; 1/4 cup all-purpose flour; 4 tablespoons unsalted butter; 2 tablespoons olive oil; Salt and pepper to taste; Fresh parsley, chopped for garnish

Highlighted under: Comfort Food

I absolutely love preparing Veal Scaloppine with Marsala for a special dinner. The combination of thinly sliced veal and the rich Marsala wine sauce creates a dish that's both elegant and comforting. Every time I serve this, I'm reminded of how quickly it comes together and how impressive it looks on the plate. The sauce, infused with mushrooms and fresh herbs, elevates the veal and transforms a simple meal into a gourmet experience. It’s perfect for impressing guests or enjoying on a cozy night in.

Created by

Lila Morgan

Last updated on 2026-01-07T11:16:11.866Z

When I first experimented with Veal Scaloppine, I was amazed by how quickly and easily it came together. The veal cooks in just a few minutes, which is ideal for busy weeknights yet fancy enough for guests. I have found that using a good quality Marsala wine makes a huge difference. It adds depth to the sauce and really complements the flavors of the dish.

One of my favorite tips is to let the veal come to room temperature before cooking. This helps achieve that golden-brown crust and ensures even cooking throughout. The result is a tender, flavorful dish that never fails to impress everyone at the table.

        Why You'll Love This Recipe
        Rich flavor of Marsala wine melds beautifully with tender veal
Quick cooking time means dinner is ready in under 40 minutes
Perfect for both weeknight meals and special occasions

      

The Importance of Marsala Wine

Marsala wine is not just a cooking liquid; it significantly impacts the flavor profile of Veal Scaloppine. Its natural sweetness and complex flavors enhance the umami of the veal and balance the dish's richness. I recommend using a dry Marsala to prevent it from overpowering the meal, but a sweet version can be used if you're looking for a deeper flavor. Always ensure to let the wine simmer adequately, as this will concentrate its flavors and will create a luscious sauce.

When adding Marsala wine, make sure to scrape the bottom of the skillet. This process, known as deglazing, lifts those savory browned bits, enriching the sauce. Aim for simmering the wine for about 2-3 minutes; it should reduce enough to thicken slightly, creating a glossy consistency that clings to the veal. If you find the sauce too thin after returning the veal to the skillet, let it simmer a bit longer to achieve your desired thickness.

Techniques for Perfectly Cooked Veal

Cooking veal cutlets perfectly requires attention to timing and temperature. Start by preheating your skillet on medium-high heat; this ensures a nice sear without overcooking the meat. Each batch of cutlets should only take 2-3 minutes per side. If you find the veal is cooking too quickly or starting to burn, adjust the heat to medium. The goal is a golden brown crust, which seals in the juices and enhances the overall flavor.

Another tip when cooking the veal is to avoid overcrowding the skillet. If you place too many cutlets at once, the temperature will drop, leading to steaming instead of searing. Ideally, work in batches and keep the cooked cutlets warm on a plate covered with foil while finishing the other batches. This way, each piece cooks evenly and retains its tender texture.

Serving and Pairing Ideas

When plating Veal Scaloppine with Marsala, consider the visual appeal. A generous drizzle of the rich mushroom sauce over the veal and a sprinkle of fresh parsley can brighten the plate. For a complete meal, I love pairing this dish with creamy mashed potatoes or soft polenta, as they absorb the luscious sauce beautifully. Steamed vegetables or a simple arugula salad can also add freshness to balance the richness.

If you're looking to elevate the dish further, consider adding a side of roasted garlic bread. It’s perfect for soaking up any leftover sauce on your plate. Additionally, feel free to experiment with flavors. Adding capers or sun-dried tomatoes to the sauce can introduce a tangy element that contrasts nicely with the sweetness of the Marsala wine.

Ingredients

To make Veal Scaloppine with Marsala, gather the following ingredients:

Main Ingredients

4 veal cutlets, thinly sliced
1 cup Marsala wine
1 cup mushrooms, sliced
1/4 cup all-purpose flour
4 tablespoons unsalted butter
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, chopped for garnish

With these ingredients ready, you're set to create a delightful meal!

Instructions

Follow these steps to prepare your Veal Scaloppine with Marsala:

Prepare the Veal

Season the veal cutlets with salt and pepper. Dredge each cutlet lightly in flour, shaking off any excess.

Cook the Veal

In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Add the veal cutlets in batches, cooking for about 2-3 minutes on each side until golden brown. Remove the veal from the skillet and set aside.

Make the Sauce

In the same skillet, add the remaining butter and sliced mushrooms. Sauté until the mushrooms are browned, about 5 minutes. Pour in the Marsala wine, scraping up any bits from the bottom of the skillet.

Let it simmer for about 2-3 minutes to reduce slightly.

Combine and Serve

Return the veal to the skillet, allowing it to soak in the sauce for another minute. Garnish with fresh parsley and serve hot.

Enjoy your delicious Veal Scaloppine with Marsala!

Pro Tips

To enhance the flavor, consider adding a splash of cream to the sauce for a richer taste.

Ingredient Substitutions

While veal is the star of this dish, you can also substitute it with thinly sliced chicken or turkey breast for a lighter meal. Both options will provide a similar cooking experience, but be aware that chicken may require a slightly longer cooking time, about 3-4 minutes per side, to ensure it's cooked through. A great substitution for Marsala, if needed, is a combination of red wine and a splash of brandy, which can mimic some of the flavor complexity.

If you're looking for a gluten-free option, use cornstarch instead of all-purpose flour for dredging the cutlets. Simply coat the veal before cooking—it will create a similar crispy crust. If mushrooms aren't your favorite, try swapping them out for spinach or even artichoke hearts. Both add unique flavors while still ensuring the dish remains enjoyable.

Make-Ahead Tips

Veal Scaloppine can be a quick-cook meal, but if you're entertaining, consider making the sauce ahead of time. After sautéing the mushrooms and reducing the Marsala, cool the sauce, cover, and refrigerate it for up to two days. When ready to serve, simply reheat the sauce gently, then add the veal to finish cooking it in that flavorful liquid. This not only saves time but also allows for the flavors to meld beautifully beforehand.

Cooked veal scaloppine can also be stored for later enjoyment. Allow it to cool completely before storing in an airtight container in the fridge for up to three days. Reheating on low heat will keep the veal tender while reviving the sauce's luscious consistency. If you're planning to freeze, I recommend freezing the sauce separately from the veal to preserve both textures. This way, you'll have a gourmet meal ready to go whenever the craving strikes.

Questions About Recipes

→ Can I use another type of meat?

Yes, chicken or pork can also work well in this recipe.

→ Is Marsala wine necessary?

Marsala wine provides a unique flavor, but you can substitute with a dry white wine if needed.

→ How can I make this recipe gluten-free?

You can substitute all-purpose flour with cornstarch or a gluten-free flour blend.

→ What side dishes pair well with this meal?

This dish goes great with mashed potatoes, roasted vegetables, or a light salad.