Veal Marsala

Veal Marsala

Yields: 6
Prep Time: 0 Hours 20 Mins
Cook Time: 0 Hours 25 Mins
Total Time: 0 Hours 45 Mins


  • 2 pounds veal cutlet
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp. extra-virgin olive oil
  • 3 tbsp. butter
  • 1 shallot, chopped
  • 8 oz. baby bella mushrooms, sliced
  • 2 cloves garlic, minced
  • 3/4 cup marsala wine
  • 3/4 cup low-sodium beef broth
  • 1/2 cup heavy cream
  • 2 tsp. freshly chopped rosemary
  • 1 tsp. freshly chopped thyme leaves
  • Freshly chopped parsely, for serving


  1. Season veal with salt and pepper. In a large skillet over medium heat, heat oil. Cook veal until golden, about 2 minutes per side. Remove from pan and keep warm on a plate.
  2. To same skillet over medium heat, melt butter. Add shallots and mushrooms and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Season with salt and pepper.
  3. Add wine and broth and scrape up any bits off bottom of pan. Bring to a simmer and let simmer until reduced by half. Add heavy cream, rosemary, and thyme and return to a simmer.
  4. Return veal to skillet and spoon sauce over. Continue to simmer until heated through, 5 minutes.
  5. Garnish with parsley before serving.


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