If you want a restaurant-style dinner at home (without all the fuss), this marsala veal scallopini is your answer. Quick-cooked veal cutlets get nestled into a rich, velvety mushroom marsala sauce that tastes like pure comfort. The best part? It’s ready in under 30 minutes and will have everyone sneaking “just one more bite” before you even set the table. Cozy, fancy, and totally foolproof!
What Makes This Marsala Veal Scallopini So Special?
It’s all about that rich, savory-sweet marsala sauce with garlic and mushrooms—classic comfort food! The thin veal cooks super fast, soaking up every bit of flavor. The result? A restaurant-worthy meal that’s easy, cozy, and guaranteed to impress. No tricky steps, just simple ingredients and big payoff. This is a dish you’ll crave again and again!
Ingredients: The VIP Lineup
- Veal cutlets: Get them nice and thin—about ¼ inch is perfect.
- Flour: For that golden, just-crisp-enough crust and to help thicken your sauce.
- Mushrooms: Crimini are my fave, but button or even baby bellas work too.
- Marsala wine: Sweet or dry—don’t overthink it. Use what you’ve got.
- Garlic: Fresh, because you deserve it.
- Chicken stock: Low sodium so your sauce isn’t salty-salty.
- Butter + Olive oil: Because flavor.
- Fresh parsley: For that little green pop.
- Salt & Pepper: Of course.
For precise amounts, check the recipe card at the end of the post.
How to Make Marsala Veal Scallopini (Step-by-Step)
Step 1: Season & Dredge
Pat your veal cutlets dry, then season both sides with salt and pepper. Spread your flour out on a plate, then lightly press each piece of veal into the flour until coated. Shake off the excess (nobody likes gloopy batter here).
Step 2: Sizzle Time
Heat olive oil in a big skillet over medium-high. Working in batches, cook the veal for about 1 minute per side—just until golden and cooked through. Don’t crowd the pan! Move the finished cutlets to a plate and try not to snack (good luck).
Step 3: Mushrooms & Magic
Add butter to the same pan (don’t wipe it out—you want all those tasty brown bits). Toss in your sliced mushrooms and sprinkle with a pinch of salt. Sauté for 5–7 minutes, stirring now and then, until the mushrooms let off their moisture and start to brown.
Step 4: Sauce It Up
Add your chopped garlic, give it about a minute, then pour in the marsala wine. Let it bubble and reduce by about half (this is where the flavor really happens). Add chicken stock, then simmer for another 5–7 minutes until the sauce thickens slightly.
Step 5: Bring It All Together
Slide your veal cutlets back into the pan, nestle them into the sauce, and let them warm up for a couple of minutes. Finish with a sprinkle of fresh parsley.
Step 6: Serve & Sigh
Serve it up with mashed potatoes, green beans, or even over pasta if you’re feeling wild. Get that sauce on everything!
Quick Tips & Easy Swaps for Veal Marsala
- Don’t Overcook! Veal cooks fast—about a minute per side is all you need for juicy, tender cutlets.
- No Veal? No Stress. Thin chicken or pork cutlets are great swaps—just pound them to the same thinness.
- Marsala Basics: No need for expensive wine; any Marsala (sweet or dry) will do the trick.
- Storage: Leftovers last 3 days in the fridge; reheat gently with a splash of broth to keep the sauce smooth. Freeze if needed!
- Serve With: Mashed potatoes, roasted veggies, or crusty bread to soak up that dreamy sauce.
- Make Ahead: Sear the cutlets and sauté the mushrooms ahead, then finish the sauce and reheat before serving. Add parsley at the end for a fresh finish.
A Little Story
Every time I make this dish, it feels like dinnertime magic—fancy enough for guests, easy enough for a weeknight, and always the first thing to vanish from the table. If you want cozy, restaurant-style comfort with zero fuss, this recipe is your new secret weapon!
FAQ
You can swap in a dry sherry or even white wine, but you’ll miss that signature sweetness. If you need to skip alcohol entirely, use extra stock with a splash of balsamic vinegar for depth.
Crimini (aka baby bella) mushrooms are classic, but button, shiitake, or even a mix will work. Use what you love!
Yes! Cook the veal and mushrooms, then finish the sauce and bring everything together right before serving. The leftovers are also stellar.
Cool completely, then transfer to an airtight container. Freeze for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove.
Marsala Veal Scallopini
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Tender veal cutlets in a silky, mushroom-packed Marsala wine sauce that’s cozy, classy, and totally doable—even on a weeknight.
Ingredients
- 8 veal cutlets (about ¼ inch thick)
- ¼ cup flour (for dredging)
- 2–3 tablespoons olive oil (for frying)
- 2 tablespoons butter
- 2½ cups crimini mushrooms, sliced
- 2 cloves garlic, finely chopped
- ½ cup marsala wine
- 1½ cups low sodium chicken stock
- 1–2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Pat cutlets dry, season with salt and pepper. Dredge in flour, shaking off the excess.
- Heat olive oil in a skillet over medium-high. Cook veal for 1 minute per side, working in batches. Set aside.
- Melt butter in the same pan. Add mushrooms, sprinkle with salt, and sauté for 5–7 minutes until browned.
- Stir in garlic and cook 1 minute. Pour in marsala wine, simmer until reduced by half.
- Add chicken stock, simmer 5–7 minutes to thicken.
- Return veal to the pan, spoon sauce over, and heat through. Top with parsley. Serve hot!
Notes
For a richer sauce, swirl in a little extra butter at the end. Chicken or pork cutlets also work great if you can’t find veal. Make it ahead and reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 105mg
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