Veal Marsala(Makes 4 Servings)
Veal Marsala features tender veal simmered in a rich mushroom and wine sauce, with bright lemon and parsley, perfect for elegant yet approachable meals for four.
Ingredients
Instructions
- Pound veal between wax paper.
- Cut into 1 1/2-inch squares and combine flour, salt, and pepper.
- Place the flour mixture on a piece of wax paper.
- Heat butter in a skillet.
- Dip veal pieces in the flour mixture as you are ready to cook them.
- When butter stops foaming, add veal and brown quickly on both sides.
- Transfer cooked veal to a warming platter.
- Add chopped onions to the skillet and cook for 4 minutes.
- Add parsley, lemon juice, and sliced mushrooms.
- Cook for 1 minute, then add wine and beef broth.
- Boil until the sauce thickens, then turn the heat to low.
- Return veal to the skillet and cook until heated through.
- Serve immediately.
Tips & Substitutions
For a richer flavor, consider using a dry Marsala wine instead of beef broth, or you could substitute chicken broth if needed. If you want a gluten-free option, use a gluten-free flour blend for dredging the veal. Make sure to pound the veal evenly to ensure it cooks uniformly and stays tender. This dish pairs beautifully with Italian recipes like Easy Lasagna Casserole.
Serving Suggestions
Serve Veal Marsala over a bed of creamy polenta or alongside garlic mashed potatoes for a delightful meal. A simple arugula salad with lemon vinaigrette can complement the richness of the dish nicely. For a hearty family dinner, this recipe pairs well with Quick Ravioli or Parmesan Steak.
Storage & Reheating
To store leftovers, place the veal and sauce in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat to preserve the texture of the veal. You can also add a splash of beef broth to the skillet to help loosen the sauce.
Nutrition & Diet Analysis (per serving)
Each serving of Veal Marsala(Makes 4 Servings) contains roughly 603 calories, with 27g protein, 88g carbohydrates, and 21g fat. It is an excellent source of iron (206% of the Daily Value), vitamin C (103% of the Daily Value), and potassium (90% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2409mg per serving (105% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken or pork instead of veal?
Yes, chicken cutlets or pork tenderloin can be used as substitutes for veal in this recipe. Just adjust the cooking time accordingly, as chicken may take a bit longer to cook through, while pork should be cooked until just done to avoid drying out.
What type of wine is best for Veal Marsala?
A dry Marsala wine is traditionally used in this dish, enhancing its flavor. However, you could use a dry white wine or even a light red if Marsala is unavailable. Just make sure to avoid sweet varieties, as they can alter the dish's profile.
Can I make this dish ahead of time?
Yes, you can prepare the veal and sauce a day in advance. Just store them separately in the refrigerator. When ready to serve, reheat gently in a skillet and combine until heated through. This allows the flavors to meld beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).