Description
This veal scallopini with marsala sauce is an elegant, quick-to-make Italian-inspired dish. Thin, tender veal cutlets are pan-seared and served in a rich, creamy mushroom marsala sauce that looks fancy but is super simple to prepare—perfect for special dinners or weeknight wins.
Ingredients
Scale
- 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
Instructions
- Season flour with salt and pepper. Dredge veal scallopini in seasoned flour and shake off excess.
- Heat 2 tbsp 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.
- Add remaining 2 tbsp oil to skillet. When hot, fry cutlets in batches, 1 minute per side, until just golden. Move to plate with mushrooms.
- 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.
- Return mushrooms and veal to pan, turning to coat and warm through. Serve immediately, spooning mushroom marsala sauce over each piece.
Notes
Use a mix of mushrooms for a deeper flavor. If sauce is too thin, simmer longer or add a flour slurry. Serve with mashed potatoes or buttered noodles for a classic pairing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 4g
- Sodium: 580mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 135mg