Description
Thin, tender veal cutlets pan-seared to golden perfection, swimming in the silkiest mushroom Marsala sauce—ready in under 30 minutes. Fancy enough for company, easy enough for a Tuesday night dinner win.
Ingredients
Scale
- 2 lbs veal cutlets, thinly sliced (about 1/4″ thick)
- 1/2 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1/2 cup Marsala wine (or dry white wine, or chicken broth)
- 2 cups mushrooms, sliced thin
- 1 tbsp capers
- 2 tbsp unsalted butter
- Fresh parsley, minced
- Arugula (optional)
Instructions
- Preheat oven to 200°F. Place a wire rack over a baking sheet.
- Mix flour, salt, and pepper in a shallow dish.
- Dredge veal cutlets in the mixture, shaking off the excess.
- In a large skillet over medium-high heat, melt 2 tbsp butter with 2 tbsp olive oil.
- When the bubbling stops, add veal cutlets in a single layer. Sear 2 minutes per side until golden brown.
- Transfer to the wire rack and keep warm in the oven. Repeat with remaining cutlets.
- Deglaze the hot pan with Marsala wine, scraping up browned bits.
- Add mushrooms and capers; cook until mushrooms are golden and liquid is mostly evaporated, about 5–7 minutes.
- Remove from heat, stir in remaining 2 tbsp butter until sauce is silky.
- Arrange arugula on plates, top with veal cutlets, and spoon the mushroom Marsala sauce over everything.
- Sprinkle with parsley and extra salt and pepper if you like.
Notes
Pound veal to 1/4” thick for best results. Chicken or pork cutlets also work great. Swap wine with broth for a kid-friendly version. Store leftovers (veal and sauce separately) up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg