Veal Scallopini with Marsala Sauce

Name: Veal Scallopini with Marsala Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 8–10 oz mixed mushrooms, thinly sliced; 4 tbsp olive oil, divided; 2 tbsp unsalted butter; 8 thin slices veal scallopini (about 1½ lbs), pounded even; All-purpose flour, seasoned with salt & pepper (for dredging); 1/2 cup sweet Marsala wine; 1 cup chicken broth; 1/2 cup heavy cream; 1/2 tsp fresh thyme; Salt & pepper, to taste

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Ever want to impress someone at dinner—without needing a culinary degree or three hours in the kitchen? Say hello to veal scallopini with marsala sauce: thin, tender veal cutlets pan-seared until golden, nestled in a silky, savory mushroom marsala sauce that tastes like a trip to your favorite Italian restaurant.

Close-up of veal scallopini topped with sautéed mushrooms and rich Marsala sauce, garnished with parsley, and a skillet of veal scallopini simmering in mushroom Marsala sauce. A cozy Italian dinner favorite.

It’s one of those recipes that looks fancy, but is so easy you’ll wonder why you haven’t made it before. (Seriously, even kitchen newbies can nail this one.)

Why You’ll Love Veal Scallopini with Marsala Sauce

Elegant, but easy: Simple steps, everyday ingredients, and ready in about half an hour.
That sauce! Marsala wine, mushrooms, a splash of cream—pure Italian comfort.
Perfect for entertaining: Looks impressive, tastes even better.
Versatile: Works with chicken or pork cutlets if veal isn’t your thing.

Ingredients You’ll Need

Ingredients for Veal and Mushrooms:

Mixed mushrooms (cremini, portobello, etc.)
Olive oil
Unsalted butter
Veal scallopini, thin slices
All-purpose flour (seasoned with salt & pepper)

For the Marsala Sauce:

Sweet Marsala wine
Chicken broth
Heavy cream
Fresh thyme leaves
Salt & pepper

For precise amounts, check the recipe card at the end of the post.

Overhead view of ingredients: raw veal cutlets, fresh mushrooms, herbs, butter, oil, cream, and seasonings on a white countertop.

How to Make Veal Scallopini with Marsala Sauce

Prep & Dredge:
Season flour with salt and pepper. Dredge veal scallopini in seasoned flour and shake off excess.

Raw veal scallopini cutlet in a bowl of seasoned flour, ready for pan-searing.

Cook Mushrooms:
Heat 2 tablespoon oil and butter in a large skillet over medium-high. Add mushrooms; cook, stirring, until golden and tender (about 15 minutes). Remove mushrooms to a plate.

Sliced cremini mushrooms cooking in olive oil with fresh parsley in a black skillet.

Cook Veal:
Add remaining 2 tablespoon oil to skillet. When hot, fry cutlets in batches, 1 minute per side, until just golden. Move to plate with mushrooms.

Five veal scallopini cutlets being pan-seared until golden brown in a hot skillet.

Make Marsala Sauce:
Add Marsala wine to pan, scraping up browned bits. Add chicken broth, cream, thyme; cook over high heat until sauce has reduced by half and thickened. Taste, adding salt and pepper as needed.

Dark Marsala wine and broth sauce bubbling in a skillet, base for classic scallopini.

Pan of Marsala wine sauce with a swirl of heavy cream and fresh thyme, ready for veal scallopini.

Smooth, creamy marsala sauce being swirled in a nonstick pan, ready for veal scallopini.

Finish & Serve:
Return mushrooms and veal to pan, turning to coat and warm through. Serve immediately, spooning mushroom marsala sauce over each piece.

Four golden veal scallopini cutlets simmering in a creamy marsala mushroom sauce, garnished with parsley in a black skillet.

Pro Tips for Scallopini Success

1. Pound it out:
Even thickness means even cooking and ultra-tender results.

2. Don’t crowd the pan:
Sear the veal in batches so each piece gets a golden crust.

3. Go for the brown bits:
When you deglaze with Marsala wine, scrape up every caramelized bit from the pan—they’re flavor gold.

4. Mix your mushrooms:
Using a variety gives the sauce a deep, earthy flavor, but any mushrooms you like will work.

5. Don’t skip the cream:
It’s what gives the sauce its signature silky finish.

Closeup of veal scallopini topped with creamy marsala mushroom sauce and fresh parsley in a white bowl.

Ingredient Swaps & Variations

No veal? Use thin chicken, turkey, or pork cutlets.
No Marsala? Substitute with a mix of dry sherry and a touch of sugar.
Lighter sauce? Use half and half instead of cream.
More veggies? Add a handful of baby spinach right at the end.

How to Store & Reheat Leftovers

Store veal and sauce separately in airtight containers for up to 3 days.
To reheat: Gently warm sauce in a pan, adding a splash of broth if needed. Reheat veal in a low oven (300°F) covered with foil.

What to Serve with Veal Scallopini

Garlic mashed potatoes: Classic comfort.
Buttered noodles: For soaking up all that sauce.
Sautéed greens: Like green beans or rapini for a fresh, crunchy side.
A sprinkle of fresh thyme or parsley to finish.

Plate of veal scallopini smothered in mushroom marsala sauce, served with egg noodles and sprinkled with parsley.

FAQ

Can I use chicken instead of veal?

Absolutely—chicken cutlets work perfectly with the same timing and technique.

What’s the difference between sweet and dry Marsala?

Sweet Marsala is traditional for this sauce, but dry Marsala can work if you like a less sweet finish. Add a pinch of sugar if using dry.

Can I make this ahead?

Best served fresh, but you can make the sauce ahead and reheat gently before adding freshly cooked veal.

How do I thicken the sauce if it’s too thin?

Simmer a bit longer, or whisk in a teaspoon of flour mixed with a splash of water.