Veal Marsala

Since I was little, Veal Marsala has been one of my favourite dishes to order at a restaurant.

The fragrant smell of the sauce was enough for me to crave the whole plate and then some. So when I started cooking this recipe using Marsala red wine, it all came back to me.

I used to think it was a basic mushroom sauce, but the 1/4 cup of Marsala wine makes this meal what it is (hence the name). If you’re not a huge fan of mushrooms, don’t sweat it. There are so many other flavours in here (the Marsala, onion and garlic) to get you through.

You can also try this recipe with chicken breasts if veal isn’t your thing. Chicken Marsala is just as delicious. We cooked this dinner alongside basic vegetables, which was a simple side to such a savoury main.

Prep time | 10 mins.
Cook time | 25 mins.
Serves | 2-4 people

INGREDIENTS

Veal

  • 6 pieces of veal scallopini
  • Olive oil, drizzled
  • 1 tbsp butter, unsalted,
  • 1 tsp salt
  • 1 tsp pepper

Sauce

  • 2 tbsp butter, unsalted
  • 1 small onion, diced
  • 3 cloves of garlic, minced
  • 1/2 lb mushroom, large slices
  • 1/2 cup Marsala wine (I used the Sperone brand)
  • 1 cup chicken stock
  • 2 tbsp flour or cornstarch (a thickening agent)
  • 1 tsp salt
  • 1 tsp pepper

INSTRUCTIONS

  1. In a large pan, drizzle olive oil and place butter on medium-high heat. Quickly sear both sides of each piece of veal. Salt and pepper both sides of the veal in the pan. Don’t cook the veal all the way; we just want to brown the surface a bit.
  2. Remove the veal from the pan and set it aside in a covered dish.
  3. Lower the pan’s heat to about medium and drizzle a bit more olive oil and add the remaining butter to melt.
  4. Add the onion and garlic. Let simmer for a few minutes.
  5. Add the mushrooms and let simmer for a few minutes until they’re browned on both sides.
  6. Add the Marsala wine and chicken broth and let simmer for about 10 minutes. The mixture should thicken a bit as time goes on.
  7. Add 2 tbsp of flour right into the pan and mix it into the sauce. The flour will thicken the sauce up a bit more.
  8. Add some more salt and pepper to the sauce.
  9. Add your veal back to the pan and mix the pieces well into the sauce. They only need a couple minutes to finish cooking in the sauce.
  10. When all your veal is done cooking, plate the pieces and remember to drizzle all the remaining sauce in the pan on top of your plated veal.
  11. Enjoy while warm and with a glass of red wine!