Veal Marsala

Veal Marsala

Enjoy a classic Marsala recipe with the delicious taste of Veal. Turn the leftovers into PIZZA with the next recipe!

Cook once, eat twice. See our Veal Marsala Pizza Recipe.

Sponsored by the New York Beef Council, Imagery and video courtesy of Shelby Ruttan of Grumpys Honeybunch

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes



  • 1 ½       lbs veal cutlets, cut
  • 1/8” to 1/4” thick
  • 1/3      cup all-purpose flour
  • 1          teaspoon salt
  • 1/4      teaspoon ground white pepper
  • 5          Tablespoons butter (divided)
  • 12        ounces, mushrooms, thinly sliced (about 3 cups)
  • 1 ½       teaspoons minced garlic
  • 2 ½      teaspoons minced fresh sage leaves
  • 1 ½       cups Marsala or Chardonnay
  • 1          teaspoon finely chopped fresh parsley
  • 1/4      teaspoon salt


  1. Pound veal cutlets in 1/8” thickness, if necessary.  Combine flour, slat and pepper in shallow dish.  Lightly coat cutlets with seasoned flour.
  2. Heat 2 Tablespoons butter in large nonstick skillet over medium heat until melted.  Add mushrooms and garlic and sage; cook and stir 5 minutes or until mushrooms are slightly browned.  Remove from skillet, reserve ½ cut mushrooms (for pizza)
  3. Heat 1 Tablespoon butter in same skillet over medium heat until melted.  Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once.  Remove cutlets; keep warm.  Repeat with remaining cutlets, adding remaining butter as needed, reserve 3-4 cooked cutlets (for pizza).
  4. Add Marsala to skillet; increase heat to medium-high.  Cook and stir until browned bits attached to skillet are dissolved and wine is reduced by half, reserve ½ cup sauce (pizza).  Stir in sautéed mushrooms (add 1 T butter), parsley and 1/4 teaspoon salt; heat through.  Spoon sauce over cutlets.  Serve immediately.

Recipe Video