Veal Marsala


This quick-cooking Italian-American classic, features veal cutlets, sliced mushrooms and a fortified wine reduction. Serve with mashed or roasted baby potatoes and a green vegetable. To pound cutlets to the desired thickness, place between 2 sheets of parchment paper and flatten with the bottom of a heavy skillet or flat side of a meat mallet.

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Veal Marsala



1 lb (500 g) Veal Cutlets, cut or pounded to ¼ inch (5 mm) thick

Salt and pepper

¼ cup (60 mL) all-purpose flour

¼ cup (60 mL) butter, divided

1 lb (500 g) mushrooms, sliced

½ cup (125 mL) beef broth

¼ cup (60 mL) Marsala wine or Sherry


1. Pat veal dry with paper towel and season all over with salt and pepper to your taste. Combine flour, salt and pepper in a shallow dish. Dip veal pieces one at a time into flour, coating both sides and shaking off excess. Transfer to a parchment paper-lined plate. Discard excess flour.

2. Melt 2 tbsp (30 mL) of the butter over medium-high heat in a large skillet. Cook veal slices, in batches, for 2 to 3 minutes per side, turning once, until golden brown and cooked to medium-rare doneness at most. Transfer to a warm platter; cover loosely with foil to keep warm.

3. Add remaining butter to skillet; cook mushrooms, stirring, for about 8 minutes or until liquid is released and mushrooms are golden brown. Add broth and bring to a boil. Reduce heat and simmer for 2 to 3 minutes or until slightly reduced. Stir in Marsala. Return veal and accumulated juices to skillet. Spoon sauce over veal and cook for 1 to 2 minutes or until veal is warmed through.

4. Serve veal topped with sauce and mushrooms.

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