Ah, the rich and savory allure of Veal Marsala—a dish that turns any meal into a special occasion. Whether you’re craving a quick weeknight dinner or planning a festive gathering, these 23 recipes promise to delight your taste buds and impress your guests. From classic takes to creative twists, there’s a Veal Marsala here for every palate and moment. Let’s dive into these mouthwatering options!
Classic Veal Marsala with Mushrooms
Buckle up, buttercups, because we’re about to dive into a dish that’s as classic as your grandma’s vinyl collection but with a twist that’ll make your taste buds sing. Classic Veal Marsala with Mushrooms is the kind of meal that turns a regular Tuesday into a ‘let’s break out the good plates’ kind of night.
Ingredients
- 1.5 lbs veal cutlets (because life’s too short for skimpy portions)
- 1 cup all-purpose flour (for that perfect, light dredge)
- 1/2 tsp salt (sea salt, if you’re feeling fancy)
- 1/4 tsp black pepper (freshly ground, because pre-ground is so last year)
- 4 tbsp unsalted butter (divided, because butter makes everything better)
- 2 tbsp extra virgin olive oil (my go-to for that rich flavor)
- 8 oz mushrooms, sliced (cremini for depth, but button mushrooms work in a pinch)
- 1/2 cup Marsala wine (the real deal, none of that cooking wine nonsense)
- 1/2 cup chicken stock (homemade if you’ve got it, but no judgment here)
- 2 tbsp fresh parsley, chopped (for that pop of color and freshness)
Instructions
- Pat the veal cutlets dry with paper towels to ensure a good sear.
- Combine flour, salt, and pepper in a shallow dish. Dredge each cutlet lightly in the mixture, shaking off excess.
- Heat 2 tbsp butter and olive oil in a large skillet over medium-high heat until the butter is foamy but not browned.
- Add the veal cutlets in batches, cooking for 3 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add the remaining 2 tbsp butter and mushrooms. Sauté for 5 minutes until the mushrooms are golden and have released their juices.
- Pour in the Marsala wine and chicken stock, scraping up any browned bits from the bottom of the pan. Simmer for 5 minutes until slightly reduced.
- Return the veal to the skillet, spooning the sauce over the top. Simmer for another 2 minutes to heat through.
- Sprinkle with chopped parsley before serving.
Absolutely divine, this dish boasts tender veal enveloped in a rich, mushroom-laden sauce that’s both earthy and slightly sweet. Serve it over a bed of creamy mashed potatoes or alongside some al dente pasta for a meal that’ll have everyone asking for seconds.
Creamy Veal Marsala with Garlic Mashed Potatoes
Get ready to dive fork-first into a dish that’s as luxurious as it is comforting—our Creamy Veal Marsala with Garlic Mashed Potatoes is the kind of meal that makes you want to cancel all your plans just to savor every bite.
Ingredients
- 1.5 lbs veal cutlets (because life’s too short for skimping on quality)
- 1 cup all-purpose flour (for that perfect, light dredge)
- 4 tbsp unsalted butter (the real MVP of richness)
- 2 tbsp olive oil (extra virgin, because we’re fancy like that)
- 8 oz cremini mushrooms, sliced (they bring the earthy vibes)
- 1 cup Marsala wine (the secret weapon for depth)
- 1 cup heavy cream (for that dreamy, creamy sauce)
- 2 lbs Yukon Gold potatoes (peeled and cubed, because they mash like a dream)
- 4 cloves garlic, minced (because garlic is life)
- 1/2 cup milk (warmed up, to keep the mash fluffy)
- Salt and pepper (to season like a pro)
Instructions
- Season the veal cutlets with salt and pepper on both sides.
- Dredge each cutlet in flour, shaking off the excess—this ensures a golden crust.
- Heat 2 tbsp butter and olive oil in a large skillet over medium-high heat until the butter is foamy.
- Add the veal cutlets, cooking for 3 minutes per side until golden. Remove and set aside.
- In the same skillet, add the mushrooms, sautéing until golden, about 5 minutes.
- Pour in the Marsala wine, scraping up any browned bits—this is flavor gold.
- Simmer the wine until reduced by half, about 4 minutes, then stir in the heavy cream.
- Return the veal to the skillet, simmering for 2 minutes to warm through.
- Meanwhile, boil the potatoes in salted water until fork-tender, about 15 minutes.
- Drain the potatoes, then mash with the remaining butter, garlic, and warm milk until smooth.
- Season the mashed potatoes with salt and pepper to taste.
Buttery, creamy, and packed with umami, this dish is a hug in plate form. Serve it with a side of roasted veggies for a pop of color, or go all out with a glass of the remaining Marsala—because you’ve earned it.
Veal Marsala with Rosemary and Thyme
Mmm, imagine tender veal cutlets swimming in a rich, velvety Marsala wine sauce, with rosemary and thyme playing the lead roles in this aromatic symphony. It’s the kind of dish that makes you want to cancel your plans just to savor every bite, and honestly, your social life can wait.
Ingredients
– 1.5 lbs veal cutlets (because life’s too short for skimpy portions)
– 1/2 cup all-purpose flour (for that perfect, light coating)
– 1/4 cup extra virgin olive oil (my go-to for its fruity kick)
– 1 cup Marsala wine (the star of the show, don’t skimp)
– 1 cup chicken broth (homemade if you’re fancy, boxed if you’re human)
– 2 tbsp unsalted butter (because everything’s better with butter)
– 2 cloves garlic, minced (size matters here, go big or go home)
– 1 tbsp fresh rosemary, chopped (fresh is key, dried rosemary is just sad)
– 1 tbsp fresh thyme leaves (ditto on the fresh note)
– Salt and pepper to taste (but let’s be honest, you’ll taste as you go)
Instructions
1. Pat the veal cutlets dry with paper towels—this ensures a golden sear, not a steam.
2. Season both sides of the cutlets with salt and pepper, then dredge them in flour, shaking off the excess like you’re dusting off bad vibes.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes. This is your cue to add the veal.
4. Cook the veal for 3 minutes per side until golden brown. Resist the urge to poke it; let it do its thing.
5. Remove the veal and set aside. In the same skillet, add garlic, rosemary, and thyme, sautéing for 1 minute until fragrant—your kitchen should smell like heaven now.
6. Pour in Marsala wine and chicken broth, scraping up any browned bits. These bits are flavor gold, don’t leave them behind.
7. Bring the sauce to a simmer and let it reduce by half, about 5 minutes. Patience is a virtue, especially in cooking.
8. Stir in butter until melted and glossy. This is the moment everything comes together.
9. Return the veal to the skillet, spooning sauce over it, and let it warm through for 2 minutes.
Oof, the first bite is a revelation—tender veal, a sauce with depth and brightness, and herbs that sing. Serve it over mashed potatoes or polenta, and watch as your dinner guests silently thank you with their eyes.
Quick and Easy Veal Marsala
Let’s face it, we’ve all had those days where we want to feel fancy without putting in the effort of a Michelin-starred chef. That’s where this Quick and Easy Veal Marsala swoops in to save your dinner plans with minimal fuss and maximum flavor.
Ingredients
- 1 lb veal cutlets (because let’s be honest, thickness matters here)
- 1 cup all-purpose flour (for that perfect, light coating)
- 1/2 cup Marsala wine (the star of the show, don’t skimp)
- 1 cup chicken broth (low sodium, unless you’re into that salt life)
- 2 tbsp extra virgin olive oil (my kitchen MVP)
- 1 tbsp unsalted butter (because butter makes everything better)
- 8 oz mushrooms, sliced (baby bellas are my go-to for earthy vibes)
- 2 cloves garlic, minced (fresh only, please)
- Salt and pepper (to your heart’s content, but measure with your heart)
Instructions
- Season the veal cutlets with salt and pepper on both sides. This is your flavor foundation, so don’t be shy.
- Dredge each cutlet in flour, shaking off the excess. We’re going for a light coat, not a winter jacket.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Test with a pinch of flour—if it sizzles, you’re golden.
- Add the veal to the skillet, cooking for about 3 minutes per side until golden brown. Don’t crowd the pan, or you’ll steam instead of sear.
- Remove veal and set aside. In the same skillet, melt butter and sauté mushrooms until golden, about 5 minutes. Tip: Don’t stir too much; let them get that nice color.
- Add garlic and cook for 30 seconds until fragrant. Burnt garlic is a crime, so keep an eye on it.
- Pour in Marsala wine and chicken broth, scraping up any browned bits. Those bits are flavor gold.
- Return veal to the skillet, simmering for 5 minutes until the sauce thickens slightly and the veal is cooked through. Tip: The sauce should coat the back of a spoon.
- Serve immediately, garnished with parsley if you’re feeling extra. The veal should be tender, with a sauce that’s rich and slightly sweet from the Marsala.
Zesty, rich, and unbelievably easy, this Veal Marsala is your ticket to a gourmet meal without the gourmet hassle. Pair it with mashed potatoes or crusty bread to soak up every last drop of that glorious sauce.
Veal Marsala with a White Wine Reduction
Feast your eyes (and eventually your stomach) on this Veal Marsala with a White Wine Reduction that’s so good, it’ll make you want to write home about it. Perfect for when you’re feeling fancy but your patience is wearing thin.
Ingredients
- 1.5 lbs veal cutlets (because life’s too short for skimping)
- 1 cup all-purpose flour (for that perfect, light dredge)
- 1/2 cup dry Marsala wine (the star of the show)
- 1/2 cup dry white wine (I go for a Sauvignon Blanc here—crisp and slightly acidic)
- 2 tbsp extra virgin olive oil (my kitchen MVP)
- 1 cup chicken stock (homemade if you’re extra, store-bought if you’re human)
- 8 oz mushrooms, sliced (baby bellas for their meaty texture)
- 2 cloves garlic, minced (because garlic is life)
- Salt and pepper to taste (but let’s be honest, you’ll use more than you think)
- 2 tbsp unsalted butter (for that silky finish)
- Fresh parsley, chopped (for a pop of color and freshness)
Instructions
- Season the veal cutlets with salt and pepper on both sides. Don’t be shy here; seasoning is key.
- Dredge each cutlet in flour, shaking off the excess. This ensures a golden, crispy exterior.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Visual cue: the oil should ripple but not smoke.
- Add the veal cutlets to the skillet, cooking for about 3 minutes per side until golden brown. Tip: Don’t overcrowd the pan—work in batches if necessary.
- Remove the veal and set aside. In the same skillet, add the mushrooms and garlic, sautéing until the mushrooms are golden and the garlic is fragrant, about 5 minutes.
- Pour in the Marsala and white wine, scraping up any browned bits from the bottom of the pan. Tip: Those bits are flavor gold—don’t let them go to waste.
- Add the chicken stock and bring the mixture to a simmer, reducing the heat to medium. Let it cook until the liquid has reduced by half, about 10 minutes.
- Stir in the butter until melted and the sauce is slightly thickened. This step adds a luxurious richness to the sauce.
- Return the veal to the skillet, spooning the sauce over the top. Let everything heat through for about 2 minutes.
- Garnish with chopped parsley before serving. Tip: Serve over a bed of creamy mashed potatoes or polenta to soak up all that delicious sauce.
Lusciously tender veal meets a rich, velvety sauce with just the right amount of kick from the wine. Serve it up with a side of roasted veggies or, let’s be real, straight from the pan—no judgment here.
Slow Cooker Veal Marsala
Daring to dive into the world of comfort food with a twist? Let’s talk about turning your slow cooker into a magic wand for this veal marsala that’ll have your taste buds doing the cha-cha.
Ingredients
- 1.5 lbs veal cutlets (because size matters, and so does tenderness)
- 1 cup all-purpose flour (for that perfect, light coating)
- 1/2 tsp salt (just enough to whisper sweet nothings to your dish)
- 1/4 tsp black pepper (freshly ground, because we’re not savages)
- 2 tbsp extra virgin olive oil (my liquid gold for sautéing)
- 8 oz mushrooms, sliced (the more, the merrier, I say)
- 1 cup Marsala wine (the star of the show, don’t skimp)
- 1/2 cup chicken broth (homemade if you’re feeling fancy)
- 2 cloves garlic, minced (because garlic is life)
- 1 tbsp fresh thyme leaves (for that herby goodness)
Instructions
- Pat the veal cutlets dry with paper towels. This ensures they brown nicely, not steam.
- In a shallow dish, mix flour, salt, and pepper. Dredge each cutlet in the mixture, shaking off excess. Tip: Use one hand for dry and one for wet to avoid flour fingers.
- Heat olive oil in a large skillet over medium-high heat. Brown the veal in batches, about 2 minutes per side. Don’t crowd the pan!
- Transfer the veal to the slow cooker. Layer mushrooms on top. They’ll soak up all the flavors like little sponges.
- In the same skillet, deglaze with Marsala wine, scraping up the browned bits. Add chicken broth, garlic, and thyme. Bring to a simmer for 2 minutes.
- Pour the sauce over the veal and mushrooms in the slow cooker. Cover and cook on low for 6 hours. Tip: Resist the urge to peek. Trust the process.
- Once done, let it rest for 10 minutes. This allows the flavors to marry and the sauce to thicken slightly.
Kitchen magicians, behold! The veal is fork-tender, swimming in a rich, mushroom-studded sauce with a hint of sweetness from the Marsala. Serve it over a bed of creamy polenta or buttery noodles for a meal that’ll have everyone asking for seconds.
Veal Marsala with Wild Mushrooms
Yikes, it’s already 2025, and if you’re anything like me, you’re still searching for that one dish that makes you feel like a gourmet chef without the hassle. Enter this Veal Marsala with Wild Mushrooms recipe—it’s like a hug in a pan, but fancier.
Ingredients
- 1.5 lbs veal cutlets (because size matters, folks)
- 1 cup all-purpose flour (for that perfect dredge)
- 1/2 cup unsalted butter (I mean, is there any other kind?)
- 2 tbsp extra virgin olive oil (my kitchen MVP)
- 1 cup Marsala wine (the star of the show)
- 1 cup chicken stock (homemade if you’re fancy, store-bought if you’re human)
- 8 oz wild mushrooms (the wilder, the better)
- 2 cloves garlic, minced (because garlic is life)
- Salt and pepper to taste (but let’s be honest, you’ll taste as you go)
Instructions
- Pat the veal cutlets dry with paper towels—this is your first step to golden perfection.
- Season both sides of the veal with salt and pepper, then dredge in flour, shaking off the excess like you mean it.
- Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat until the butter stops foaming—this is your cue.
- Add the veal in batches, cooking for 3 minutes per side until golden brown. Don’t crowd the pan, or you’ll steam them (tip #1).
- Remove veal and set aside. In the same pan, add the remaining butter, mushrooms, and garlic. Sauté until mushrooms are golden, about 5 minutes (tip #2: don’t stir too much, let them get some color).
- Pour in Marsala wine, scraping up any browned bits—those bits are flavor gold.
- Add chicken stock and bring to a simmer. Let it reduce by half, about 10 minutes (tip #3: patience is a virtue here).
- Return the veal to the pan, spooning sauce over. Simmer for 2 minutes to warm through.
Zesty, rich, and with a sauce that clings to every bite, this dish is begging to be served over a heap of creamy mashed potatoes or alongside some crusty bread to sop up all that goodness. Trust me, your taste buds will thank you.
Gluten-Free Veal Marsala
Hold onto your forks, folks, because we’re about to dive into a dish that’s as fancy as it is forgiving—Gluten-Free Veal Marsala. Perfect for those nights when you want to impress without the stress, this recipe is your ticket to a deliciously decadent dinner that just happens to be gluten-free.
Ingredients
- 1.5 lbs veal cutlets (because let’s face it, size matters when it comes to cutlets)
- 1/2 cup gluten-free all-purpose flour (trust me, your gluten-free friends will thank you)
- 1/4 cup extra virgin olive oil (my kitchen MVP for everything from sautéing to dressing)
- 8 oz cremini mushrooms, sliced (they’re like the button mushroom’s more sophisticated cousin)
- 1/2 cup Marsala wine (the secret sauce that makes everything better)
- 1 cup chicken stock (homemade if you’re fancy, store-bought if you’re human)
- 2 tbsp unsalted butter (because butter makes everything better, period)
- Salt and pepper to taste (but let’s be real, you know how to season your food)
Instructions
- Start by pounding your veal cutlets to an even 1/4-inch thickness—think of it as stress relief with a side of dinner prep.
- Dredge each cutlet in the gluten-free flour, shaking off the excess like you’re dusting off your worries.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers like a mirage in the desert.
- Cook the cutlets for about 3 minutes per side, or until they’re golden brown and looking irresistible.
- Remove the veal and set aside, then toss in the mushrooms to sauté until they’re golden and have released their juices, about 5 minutes.
- Pour in the Marsala wine and let it reduce by half, which should take about 3 minutes—just enough time to pretend you’re a gourmet chef.
- Add the chicken stock and simmer until the sauce thickens slightly, about 5 minutes. Tip: If your sauce is too thin, a sprinkle of gluten-free flour can save the day.
- Stir in the butter until it’s melted and the sauce is glossy, then return the veal to the skillet to warm through.
- Season with salt and pepper, because flavor is king.
Serve this beauty over a bed of mashed cauliflower for a low-carb twist, or go all out with gluten-free pasta. The veal is tender, the sauce is rich with a hint of sweetness from the Marsala, and the mushrooms add an earthy depth that’ll have everyone asking for seconds.
Veal Marsala with Pancetta and Peas
Yikes, it’s already 2025, and if you’re anything like me, you’re probably still figuring out what to cook for dinner tonight. Let me save you the trouble with a dish that’s as fancy as it is forgiving—Veal Marsala with Pancetta and Peas. It’s the kind of meal that’ll make you feel like a gourmet chef, even if you’re just wearing pajamas.
Ingredients
- 1 lb veal cutlets (because let’s face it, size matters)
- 1/2 cup all-purpose flour (for that perfect, light coating)
- 4 oz pancetta, diced (the saltier, the better, in my opinion)
- 1 cup Marsala wine (don’t skimp—this is the star of the show)
- 1 cup chicken stock (homemade if you’re fancy, boxed if you’re human)
- 1 cup frozen peas (they’re like little green pops of joy)
- 2 tbsp unsalted butter (because everything’s better with butter)
- 2 tbsp extra virgin olive oil (my go-to for that rich flavor)
- Salt and pepper (to make everything taste alive)
Instructions
- Season the veal cutlets with salt and pepper on both sides. This is your first chance to show the meat who’s boss.
- Dredge each cutlet in flour, shaking off the excess. Think of it as giving them a light winter coat.
- Heat olive oil in a large skillet over medium-high heat. When it shimmers, it’s ready to party.
- Add the veal cutlets and cook for 3 minutes per side, or until golden brown. Don’t crowd the pan—give them space to breathe.
- Remove the veal and set aside. In the same pan, add the pancetta and cook until crispy, about 5 minutes. This is where the magic starts.
- Pour in the Marsala wine and chicken stock, scraping up any browned bits. Those bits are flavor gold, so don’t leave them behind.
- Return the veal to the pan, reduce heat to low, and simmer for 10 minutes. This is a great time to pour yourself a glass of the Marsala.
- Add the peas and butter, stirring until the butter melts and the peas are heated through, about 2 minutes. The butter will make the sauce irresistibly silky.
- Serve hot, preferably over a bed of mashed potatoes or pasta. The veal should be tender, the sauce rich and slightly sweet, and the peas a vibrant contrast. It’s a dish that’s as pleasing to the eye as it is to the palate.
There you have it—a dish that’s sure to impress, whether it’s a Tuesday night or a special occasion. The combination of tender veal, crispy pancetta, and sweet peas in a Marsala-infused sauce is nothing short of magical. And the best part? You can totally take credit for it.
Veal Marsala with Sun-Dried Tomatoes
Gather ’round, food lovers, because we’re about to dive into a dish that’s as luxurious as it is laughably easy to make. Veal Marsala with Sun-Dried Tomatoes is the kind of meal that’ll have you feeling like a gourmet chef without the stress of a Michelin star hanging over your head.
Ingredients
- 1.5 lbs veal cutlets (because life’s too short for skimping on quality)
- 1/2 cup all-purpose flour (for that perfect, light dredge)
- 1/2 tsp salt (sea salt, if you’re feeling fancy)
- 1/4 tsp black pepper (freshly ground, because pre-ground is so last year)
- 3 tbsp extra virgin olive oil (my kitchen MVP)
- 1 cup Marsala wine (the real deal, none of that ‘cooking wine’ nonsense)
- 1/2 cup chicken broth (low-sodium, unless you’re into that)
- 1/4 cup sun-dried tomatoes, chopped (they’re like little flavor bombs)
- 2 tbsp unsalted butter (because everything’s better with butter)
- 2 cloves garlic, minced (fresh only, please)
- 1/4 cup fresh parsley, chopped (for that pop of color and freshness)
Instructions
- Pat the veal cutlets dry with paper towels—this ensures a golden crust.
- Mix flour, salt, and pepper on a plate. Dredge each cutlet lightly, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Tip: Test the oil with a pinch of flour; if it sizzles, you’re good to go.
- Cook veal for 3 minutes per side until golden. Work in batches to avoid crowding. Tip: Keep cooked cutlets warm in a 200°F oven.
- In the same skillet, add garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
- Pour in Marsala wine and chicken broth, scraping up any browned bits. Simmer for 5 minutes to reduce slightly. Tip: This is where the magic happens—don’t rush it.
- Stir in butter until melted and sauce is glossy. Return veal to skillet, turning to coat.
- Sprinkle with parsley and serve immediately. Tip: Spoon extra sauce over the top for maximum deliciousness.
Every bite of this Veal Marsala is a tender, juicy revelation, with the sun-dried tomatoes adding a sweet-tart punch that’s downright addictive. Serve it over a bed of creamy polenta or alongside some crusty bread to soak up every last drop of that glorious sauce.
Veal Marsala with Creamy Polenta
Velvety veal meets its match in a luscious Marsala wine sauce, perched atop a bed of creamy polenta that’s smoother than a jazz saxophonist on a Saturday night. This dish is the culinary equivalent of a warm hug, with a side of sophistication that’ll make your taste buds do a happy dance.
Ingredients
- 1 lb veal cutlets, pounded thin (because nobody likes a tough veal)
- 1/2 cup all-purpose flour (for that perfect, light coating)
- 1/4 cup extra virgin olive oil (my go-to for richness and flavor)
- 1 cup Marsala wine (the star of the show, choose a good one)
- 1 cup chicken stock (homemade if you’re feeling fancy)
- 1/2 cup heavy cream (because why not?)
- 1 cup polenta (not the instant kind, let’s keep it real)
- 4 cups water (for the polenta, obviously)
- 1/2 cup grated Parmesan cheese (the more, the merrier)
- 2 tbsp unsalted butter (for that silky finish)
- Salt and freshly ground black pepper (to season like a pro)
Instructions
- Season the veal cutlets with salt and pepper on both sides.
- Dredge each cutlet in flour, shaking off the excess (we’re coating, not breading).
- Heat olive oil in a large skillet over medium-high heat until shimmering (about 2 minutes).
- Cook the veal for 2-3 minutes per side until golden brown, then remove and set aside.
- In the same skillet, add Marsala wine and chicken stock, scraping up any browned bits (flavor gold).
- Simmer the sauce until reduced by half, about 5 minutes (patience is key).
- Stir in heavy cream and return the veal to the skillet, simmering for another 2 minutes.
- Meanwhile, bring water to a boil in a separate pot and whisk in polenta.
- Reduce heat to low and cook polenta, stirring frequently, for 25-30 minutes until thick.
- Remove polenta from heat and stir in Parmesan cheese and butter until creamy.
- Serve veal Marsala over a generous scoop of polenta, spooning extra sauce on top.
Just imagine the tender veal, bathed in that rich Marsala sauce, melting into the creamy polenta like they’re long-lost lovers. Serve it with a side of roasted asparagus for a pop of color, or go all out with a glass of the remaining Marsala—because cooking should always come with perks.
Veal Marsala with Asparagus Tips
Oh, the joys of cooking with wine—especially when it’s not just for the cook! Today, we’re diving into a dish that’s as fancy as it is forgiving, perfect for those ‘I want to impress but also not stress’ kind of nights.
Ingredients
- 1.5 lbs veal cutlets (because size matters, but tenderness matters more)
- 1 cup all-purpose flour (for that just-right dredge)
- 1/2 cup Marsala wine (the star of the show, and yes, it’s okay to sip while you cook)
- 1/2 cup chicken stock (low sodium, unless you’re into salty surprises)
- 1/4 cup extra virgin olive oil (my go-to for everything, including questionable life choices)
- 1 lb asparagus tips (the fancier cousin of regular asparagus)
- 2 tbsp unsalted butter (because everything’s better with butter)
- Salt and pepper (to pretend we’re being health-conscious)
Instructions
- Pound the veal cutlets to 1/4-inch thickness—think of it as therapy.
- Season both sides of the veal with salt and pepper, then dredge in flour, shaking off the excess like you just don’t care.
- Heat olive oil in a large skillet over medium-high heat until it shimmers like your confidence after a good hair day.
- Cook the veal for 3 minutes per side, or until golden brown. No peeking—let it do its thing.
- Remove veal and set aside. In the same skillet, add Marsala wine and chicken stock, scraping up the browned bits (aka flavor gold).
- Return veal to the skillet, reduce heat to low, and simmer for 5 minutes. Patience is a virtue, especially in cooking.
- In a separate pan, melt butter over medium heat and sauté asparagus tips for 4 minutes, or until they’re just tender enough to stab with a fork but still have some sass.
- Serve veal topped with the Marsala sauce and asparagus on the side. Because presentation is everything.
Now, the moment of truth: that first bite. The veal is so tender it practically melts, while the Marsala sauce brings a sweet, rich depth that’s balanced by the crisp, fresh asparagus. Serve it over a bed of mashed potatoes if you’re feeling extra, or enjoy as is for a low-carb win. Either way, it’s a dish that’ll have you taking bows at the dinner table.
Veal Marsala with Caramelized Onions
Zesty and zingy, let’s dive into a dish that’ll make your taste buds do the tango—Veal Marsala with Caramelized Onions. It’s the kind of meal that whispers sweet nothings to your palate, with a rich, velvety sauce that’s just begging to be sopped up with a chunk of crusty bread.
Ingredients
- 1 lb veal cutlets (because let’s face it, size matters when it comes to cutlets)
- 1/2 cup all-purpose flour (for that perfect, light dredge)
- 4 tbsp unsalted butter (the more, the merrier, I always say)
- 2 tbsp extra virgin olive oil (my kitchen MVP)
- 1 cup Marsala wine (don’t skimp—this is the star of the show)
- 1 large onion, thinly sliced (the thinner, the sweeter they caramelize)
- 1 cup chicken stock (homemade if you’re fancy, store-bought if you’re human)
- Salt and pepper to taste (but really, taste as you go)
Instructions
- Season the veal cutlets with salt and pepper on both sides. This is your first chance to show them some love.
- Dredge each cutlet in flour, shaking off the excess. Think of it as giving them a light winter coat.
- Heat 2 tbsp of butter and all the olive oil in a large skillet over medium-high heat until the butter stops foaming. This is your cue to add the veal.
- Cook the veal for 3 minutes per side, or until golden brown. Don’t crowd the pan—give them space to breathe.
- Remove the veal and set aside. In the same skillet, add the onions and cook over medium heat until caramelized, about 10 minutes. Stir occasionally to prevent them from getting too clingy to the pan.
- Pour in the Marsala wine and chicken stock, scraping up any browned bits. Those bits are flavor gold.
- Return the veal to the skillet, reduce the heat to low, and simmer for 5 minutes. This is where the magic happens.
- Stir in the remaining 2 tbsp of butter until melted and the sauce is slightly thickened. This step is non-negotiable for that silky finish.
Wrapped in a sauce that’s both bold and comforting, this Veal Marsala is a symphony of flavors. Serve it over a bed of creamy mashed potatoes or alongside some al dente pasta for a meal that’s sure to impress. And remember, the best part is licking the spoon—no judgment here.
Veal Marsala with a Balsamic Glaze
Craving something that screams ‘fancy’ but whispers ‘easy’ to your weeknight dinner routine? Let’s talk about veal marsala with a balsamic glaze—a dish that’ll have you feeling like a gourmet chef without the need for a culinary degree.
Ingredients
- 1.5 lbs veal cutlets (because nobody likes a skimpy portion)
- 1 cup all-purpose flour (for that perfect, light coating)
- 1/2 cup dry Marsala wine (the star of the show, don’t skimp)
- 1/4 cup balsamic vinegar (the glaze game changer)
- 2 tbsp extra virgin olive oil (my kitchen MVP)
- 1 cup chicken stock (homemade if you’re feeling extra)
- 8 oz mushrooms, sliced (baby bellas for that earthy vibe)
- 2 cloves garlic, minced (because garlic is life)
- Salt and pepper (to make everything pop)
- 2 tbsp unsalted butter (for that rich finish)
Instructions
- Season veal cutlets with salt and pepper on both sides.
- Dredge each cutlet in flour, shaking off the excess—no one wants a doughy veal.
- Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
- Cook veal for 3-4 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add mushrooms and garlic, sautéing until mushrooms are golden and garlic is fragrant, about 5 minutes.
- Pour in Marsala wine, scraping up any browned bits—those bits are flavor gold.
- Add chicken stock and balsamic vinegar, bringing to a simmer. Let it reduce by half, about 10 minutes.
- Return veal to the skillet, spooning sauce over. Cook for another 2 minutes to warm through.
- Finish by swirling in butter until the sauce is glossy and irresistible.
Mmm, the veal is tender, the sauce is rich with a tangy kick from the balsamic, and those mushrooms? They’re the earthy little surprises in every bite. Serve this over a bed of creamy polenta or with a side of roasted asparagus for a meal that’s as beautiful as it is delicious.
Veal Marsala with Roasted Garlic
Who knew that veal could wear a marsala sauce like it’s strutting down a Milanese runway? This ‘Veal Marsala with Roasted Garlic’ is the culinary equivalent of a standing ovation, combining tender veal with the deep, wine-kissed flavors of marsala and the sweet, mellow charm of roasted garlic. It’s a dish that says ‘I fancy’ without requiring you to be fancy.
Ingredients
- 1.5 lbs veal cutlets (because life’s too short for tough meat)
- 1 cup marsala wine (the good stuff—your dish deserves it)
- 3 tbsp extra virgin olive oil (my liquid gold for cooking)
- 1 head of garlic (for roasting, because raw garlic is just too bold for this affair)
- 1/2 cup chicken stock (homemade if you’re showing off)
- 2 tbsp unsalted butter (because everything’s better with butter)
- Salt and freshly ground black pepper (to make the flavors pop)
- 1/4 cup all-purpose flour (for that light, crispy veil on the veal)
Instructions
- Preheat your oven to 400°F—it’s showtime for that garlic.
- Slice the top off the garlic head, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 40 minutes until it’s soft and golden. Tip: Squeeze the cloves out like toothpaste for the lazy gourmet.
- While the garlic is getting tan, pound the veal cutlets to 1/4-inch thickness—think of it as stress relief.
- Season the veal with salt and pepper, then dredge in flour, shaking off the excess like you’re dusting off bad vibes.
- Heat the remaining olive oil in a large skillet over medium-high heat. Add the veal and cook for 3 minutes per side until golden. Tip: Don’t crowd the pan, or you’ll steam the veal into sadness.
- Remove the veal and set aside. In the same pan, add the marsala wine, chicken stock, and roasted garlic, scraping up the browned bits. Tip: Those bits are flavor gold—don’t leave them behind.
- Simmer the sauce for 5 minutes until slightly reduced, then whisk in the butter until the sauce is glossy and luxurious.
- Return the veal to the pan, spooning the sauce over it, and heat through for 2 minutes.
Marvel at how the veal is so tender it practically melts at the sight of a fork, while the marsala sauce brings a rich, complex flavor that’s balanced by the sweet, nutty roasted garlic. Serve it over a bed of creamy polenta or alongside a crisp green salad for a meal that’s as balanced as your life aspires to be.
Veal Marsala with Fresh Herbs and Lemon Zest
Ready to elevate your dinner game with a dish that’s as fancy as it is forgiving? Veal Marsala with Fresh Herbs and Lemon Zest is your ticket to impressing without stressing, blending rich flavors with a zesty kick that’ll have your taste buds dancing.
Ingredients
- 1.5 lbs veal cutlets (because thickness matters, aim for 1/4 inch)
- 1/2 cup all-purpose flour (for that perfect, light coating)
- 4 tbsp unsalted butter (divided, because butter makes everything better)
- 2 tbsp extra virgin olive oil (my go-to for a fruity depth)
- 8 oz cremini mushrooms, sliced (baby bellas work too, but creminis are my jam)
- 1/2 cup Marsala wine (the real deal, no substitutions—your dish deserves it)
- 1 cup chicken stock (homemade if you’ve got it, but no judgment here)
- 2 tbsp fresh parsley, chopped (for that pop of color and freshness)
- 1 tbsp fresh thyme leaves (because dried thyme just won’t cut it)
- Zest of 1 lemon (about 1 tbsp, because zest is life)
- Salt and freshly ground black pepper (to season, but we’re specific here—1 tsp salt, 1/2 tsp pepper)
Instructions
- Pat the veal cutlets dry with paper towels—this ensures a golden sear. Season both sides with salt and pepper.
- Dredge each cutlet in flour, shaking off the excess. Too much flour? You’ll end up with a pasty sauce, and nobody wants that.
- Heat 2 tbsp butter and olive oil in a large skillet over medium-high heat until the butter stops foaming—that’s your cue it’s hot enough.
- Add the veal in batches, searing for 2 minutes per side until golden. Don’t crowd the pan, or you’ll steam the veal instead of searing it.
- Remove veal and set aside. In the same skillet, add mushrooms, cooking until golden, about 5 minutes. Tip: Don’t stir too much; let them get a nice color.
- Pour in Marsala wine, scraping up any browned bits—those bits are flavor gold. Reduce by half, about 3 minutes.
- Add chicken stock, bring to a simmer, and cook until slightly thickened, about 5 minutes. Tip: The sauce should coat the back of a spoon.
- Return veal to the skillet, simmering for 2 minutes to heat through. Stir in remaining 2 tbsp butter for a silky finish.
- Off heat, sprinkle with parsley, thyme, and lemon zest. The zest adds brightness, so don’t skip it!
Velvety veal meets a sauce that’s rich yet bright, thanks to the lemon zest and fresh herbs. Serve it over a bed of creamy polenta or alongside roasted veggies for a meal that’s as visually stunning as it is delicious.
Veal Marsala with Porcini Mushrooms
Veal Marsala with Porcini Mushrooms is the kind of dish that makes you want to write love letters to your skillet. It’s rich, it’s flavorful, and it’s got that fancy-but-doable vibe that’ll impress your date or your in-laws (or just your very deserving self).
Ingredients
- 1.5 lbs veal cutlets, pounded thin (because nobody likes a tough cutlet)
- 1 cup all-purpose flour (for that perfect, light dredge)
- 1/2 cup dry Marsala wine (the secret to its soul)
- 1 oz dried porcini mushrooms, rehydrated (they’re like little flavor sponges)
- 2 tbsp unsalted butter (because everything’s better with butter)
- 2 tbsp extra virgin olive oil (my go-to for a reason)
- 1 cup chicken stock (homemade if you’re fancy, store-bought if you’re sane)
- Salt and freshly ground black pepper (to make everything pop)
- 2 cloves garlic, minced (the more, the merrier, I say)
- 1/4 cup fresh parsley, chopped (for that pop of color and freshness)
Instructions
- Start by seasoning your veal cutlets with salt and pepper on both sides. This is your first chance to make them tasty.
- Dredge each cutlet in flour, shaking off the excess. Think of it as giving them a light winter coat.
- Heat olive oil and 1 tbsp of butter in a large skillet over medium-high heat until the butter is frothy but not brown.
- Cook the veal in batches, about 2 minutes per side, until golden brown. Don’t crowd the pan—give them space to shine.
- Remove the veal and set aside. In the same skillet, add the remaining butter, garlic, and mushrooms. Sauté until the garlic is fragrant, about 1 minute.
- Pour in the Marsala wine and let it reduce by half, scraping up any browned bits. Those bits are flavor gold.
- Add the chicken stock and bring to a simmer. Let it cook down for about 5 minutes until slightly thickened.
- Return the veal to the skillet, spooning the sauce over the top. Let it all get cozy together for another 2 minutes.
- Sprinkle with fresh parsley right before serving. Because we eat with our eyes first.
The veal should be tender enough to cut with a fork, and the sauce? Rich, with a deep umami punch from those porcinis. Serve it over a heap of creamy polenta or alongside some roasted veggies for a meal that feels like a hug.
Veal Marsala with a Touch of Cream
Just when you thought veal couldn’t get any more luxurious, along comes this Veal Marsala with a Touch of Cream to prove you wrong. It’s like the little black dress of comfort food—elegant, a bit indulgent, and always in style.
Ingredients
- 1.5 lbs veal cutlets (because life’s too short for skimping on quality)
- 1/2 cup all-purpose flour (for that perfect, light dredge)
- 4 tbsp unsalted butter (divided, because butter makes everything better)
- 2 tbsp extra virgin olive oil (my go-to for a fruity depth)
- 8 oz cremini mushrooms, sliced (they’re meaty, they’re earthy, they’re perfect)
- 1/2 cup Marsala wine (the star of the show, don’t substitute!)
- 1/2 cup heavy cream (for that touch of decadence)
- Salt and freshly ground black pepper (to taste, but be generous)
- 2 tbsp fresh parsley, chopped (for a pop of color and freshness)
Instructions
- Season the veal cutlets with salt and pepper on both sides.
- Dredge each cutlet in flour, shaking off the excess. Tip: A light coat ensures a golden crust without being too heavy.
- In a large skillet over medium-high heat, melt 2 tbsp butter with olive oil until sizzling.
- Add the veal cutlets, cooking for 3 minutes per side until golden. Remove and set aside. Tip: Don’t overcrowd the pan—cook in batches if necessary.
- In the same skillet, add the remaining butter and mushrooms, sautéing until golden, about 5 minutes.
- Pour in the Marsala wine, scraping up any browned bits. Let it simmer for 2 minutes to reduce slightly.
- Stir in the heavy cream and bring to a gentle simmer. Tip: Keep the heat medium to prevent the cream from separating.
- Return the veal to the skillet, spooning the sauce over. Cook for another 2 minutes to heat through.
- Sprinkle with chopped parsley before serving.
Yum doesn’t even begin to cover it. The veal is tender, the sauce is rich with a hint of sweetness from the Marsala, and those mushrooms? Absolute perfection. Serve it over a bed of creamy polenta or alongside some crusty bread to soak up every last drop of that glorious sauce.
Veal Marsala with Spinach and Feta
Kickstart your culinary adventure with a dish that’s as fun to make as it is to devour—think tender veal, a splash of Marsala, and a duo of spinach and feta that’ll make your taste buds do a happy dance.
Ingredients
- 1 lb veal cutlets (because nobody likes a tough cutlet)
- 1 cup Marsala wine (the secret to its irresistible flavor)
- 2 cups fresh spinach (packed, like your schedule on a Monday)
- 1/2 cup crumbled feta cheese (the more, the merrier, I say)
- 2 tbsp extra virgin olive oil (my kitchen MVP)
- 1 tbsp unsalted butter (for that golden, buttery goodness)
- 1/2 cup all-purpose flour (for dredging, not crafting)
- 2 cloves garlic, minced (because garlic makes everything better)
- Salt and pepper to taste (but let’s not go overboard)
Instructions
- Season the veal cutlets with salt and pepper on both sides.
- Dredge each cutlet in flour, shaking off the excess—no one wants a floury mess.
- Heat olive oil and butter in a large skillet over medium-high heat until the butter is frothy.
- Add the veal cutlets and cook for 3 minutes per side, or until golden brown. Tip: Don’t overcrowd the pan; give them space to shine.
- Remove the veal and set aside. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
- Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan—those bits are flavor gold.
- Return the veal to the skillet, reduce heat to medium, and simmer for 5 minutes. Tip: This is when the magic happens, so don’t peek too often.
- Add the spinach and feta, stirring gently until the spinach wilts and the feta begins to melt, about 2 minutes. Tip: Fresh spinach wilts quickly, so keep an eye on it.
- Serve hot, and watch as the veal’s tenderness meets the creamy feta and earthy spinach in a symphony of flavors. Linger over each bite, or don’t—I won’t judge if you gobble it up in record time.
Veal Marsala with Artichoke Hearts
Never has there been a dish that whispers ‘fancy’ but screams ‘make me now’ quite like this one. Picture tender veal, artichoke hearts that could win a beauty pageant, and a Marsala sauce that’ll have you questioning why you ever settled for less.
Ingredients
- 1.5 lbs veal cutlets (because life’s too short for skimping)
- 1 cup all-purpose flour (for that perfect, light coating)
- 1/2 cup extra virgin olive oil (my kitchen MVP)
- 1 cup Marsala wine (the star of the show)
- 1 cup chicken broth (low sodium, unless you’re into that)
- 1 can artichoke hearts, drained and quartered (the unsung heroes)
- 2 cloves garlic, minced (because garlic is life)
- Salt and pepper (to make everything pop)
- 2 tbsp unsalted butter (for that rich finish)
- 1/4 cup fresh parsley, chopped (for a pop of color and freshness)
Instructions
- Pound the veal cutlets to an even 1/4-inch thickness. This isn’t just for fun; it ensures even cooking.
- Season both sides of the veal with salt and pepper, then dredge in flour, shaking off the excess. Tip: A light coating means a crispier finish.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the veal in batches to avoid overcrowding. Cook for 3 minutes per side until golden, then set aside.
- In the same skillet, add the Marsala wine and chicken broth, scraping up those delicious browned bits. Tip: Those bits are flavor gold.
- Bring the liquid to a simmer and add the artichoke hearts and garlic. Let it cook for 5 minutes until the sauce slightly thickens.
- Return the veal to the skillet, nestling it into the sauce. Cook for another 2 minutes to warm through.
- Remove from heat and stir in the butter until melted. Tip: This adds a silky richness to the sauce.
- Sprinkle with fresh parsley before serving.
Serve this masterpiece over a bed of creamy mashed potatoes or alongside some crusty bread to soak up every last drop of that Marsala magic. The veal is so tender it practically cuts itself, and the artichoke hearts add a delightful texture contrast that’ll keep you coming back for more.
Veal Marsala with a Marsala Wine Sauce
Let’s dive into a dish that’s as fun to make as it is to devour—Veal Marsala with a Marsala Wine Sauce. This classic Italian-American favorite is your ticket to impressing dinner guests or treating yourself to a fancy meal without the fuss.
Ingredients
- 1.5 lbs veal cutlets, pounded thin (because nobody likes a tough cutlet)
- 1/2 cup all-purpose flour (for that perfect, light coating)
- 4 tbsp unsalted butter (divided, because butter makes everything better)
- 2 tbsp extra virgin olive oil (my go-to for that rich flavor)
- 8 oz cremini mushrooms, sliced (they add that earthy vibe)
- 3/4 cup Marsala wine (the star of the show, choose a good one)
- 1/2 cup chicken stock (homemade if you’re fancy, store-bought if you’re human)
- 2 cloves garlic, minced (because garlic is life)
- Salt and freshly ground black pepper (to taste, but be generous)
- 2 tbsp fresh parsley, chopped (for that pop of color and freshness)
Instructions
- Season the veal cutlets with salt and pepper on both sides. This is your first chance to flavor the party.
- Dredge each cutlet in flour, shaking off the excess. We’re going for a light jacket, not a winter coat.
- In a large skillet over medium-high heat, melt 2 tbsp butter with the olive oil. Wait until it’s hot but not smoking—patience is a virtue here.
- Add the veal cutlets, cooking for about 3 minutes per side until golden brown. Don’t overcrowd the pan; give them space to breathe.
- Remove the veal and set aside. In the same skillet, add the remaining butter and mushrooms. Cook until they’re golden and have released their juices, about 5 minutes.
- Stir in the garlic and cook for 30 seconds until fragrant. Garlic burns fast, so keep an eye on it.
- Pour in the Marsala wine and chicken stock, scraping up any browned bits from the bottom of the pan. Those bits are flavor gold.
- Return the veal to the skillet, simmering for about 5 minutes until the sauce thickens slightly and the veal is heated through.
- Sprinkle with fresh parsley before serving. Because presentation matters, folks.
How about that? You’ve just created a dish with tender veal, a rich Marsala sauce, and mushrooms that bring it all together. Serve it over a bed of creamy mashed potatoes or alongside some al dente pasta for a meal that’ll have everyone asking for seconds.
Veal Marsala with Crispy Prosciutto
Gather ’round, food lovers, because we’re about to dive into a dish that’s as fun to make as it is to devour—Veal Marsala with Crispy Prosciutto. This isn’t just dinner; it’s a culinary adventure that’ll have your taste buds doing the cha-cha.
Ingredients
- 4 veal cutlets (about 1/2 inch thick—trust me, thickness matters here)
- 1/2 cup all-purpose flour (for that perfect, light dredge)
- 1/2 tsp salt (because bland is banned in this kitchen)
- 1/4 tsp black pepper (freshly ground, please—your taste buds will thank you)
- 4 tbsp unsalted butter (divided, because butter makes everything better)
- 2 tbsp extra virgin olive oil (my go-to for that rich, fruity flavor)
- 4 slices prosciutto (get it crispy, and you’ll never look back)
- 8 oz cremini mushrooms, sliced (baby bellas work too, but creminis are my MVP)
- 1/2 cup Marsala wine (the star of the show—don’t skimp on quality)
- 1/2 cup chicken stock (homemade if you’ve got it, but no judgment here)
- 2 tbsp fresh parsley, chopped (for that pop of color and freshness)
Instructions
- Pat the veal cutlets dry with paper towels—this ensures a golden sear, not a steam.
- In a shallow dish, mix flour, salt, and pepper. Dredge each cutlet lightly, shaking off excess.
- Heat 2 tbsp butter and olive oil in a large skillet over medium-high heat until the butter stops foaming—this is your cue it’s hot enough.
- Add the veal, cooking for 3 minutes per side until golden. Remove and set aside.
- In the same skillet, add prosciutto, cooking until crispy, about 2 minutes. Remove and set aside.
- Add mushrooms to the skillet, sautéing until golden, about 5 minutes. Tip: Don’t crowd the pan, or they’ll steam instead of brown.
- Pour in Marsala wine, scraping up any browned bits—those are flavor gold.
- Add chicken stock, bringing to a simmer. Let it reduce by half, about 5 minutes.
- Return veal to the skillet, simmering for 2 minutes to heat through. Tip: Spoon sauce over the veal for extra love.
- Stir in remaining 2 tbsp butter until melted and sauce is glossy. Tip: This step is non-negotiable for that restaurant-quality finish.
- Top with crispy prosciutto and parsley before serving.
This dish is a symphony of textures—tender veal, crispy prosciutto, and a sauce so rich, you’ll want to drink it with a straw. Serve it over a bed of creamy polenta or with a side of roasted asparagus for a meal that’s sure to impress.
Veal Marsala with a Parmesan Crust
Let’s face it, veal Marsala is the little black dress of Italian cuisine—timeless, elegant, and oh-so-satisfying. But why stop there when you can bedazzle it with a Parmesan crust that’ll make your taste buds throw a party?
Ingredients
- 1.5 lbs veal cutlets (because nobody likes a skimpy portion)
- 1 cup all-purpose flour (for that perfect, light dredge)
- 2 large eggs (room temp, please—they’re friendlier that way)
- 1 cup grated Parmesan (the good stuff, not the sawdust kind)
- 1 cup breadcrumbs (Panko for that extra crunch)
- 1/2 cup Marsala wine (drink the rest while you cook)
- 1/2 cup chicken stock (homemade if you’re fancy, boxed if you’re human)
- 2 tbsp extra virgin olive oil (my kitchen MVP)
- 2 tbsp unsalted butter (because butter makes everything better)
- Salt and pepper (to remind the dish who’s boss)
Instructions
- Preheat your oven to 375°F—because we’re about to get crispy.
- Season veal cutlets with salt and pepper like you mean it.
- Dredge each cutlet in flour, shaking off the excess like a Polaroid picture.
- Whisk eggs in a bowl—think of it as their morning workout.
- Mix Parmesan and breadcrumbs in another bowl, creating the crust of dreams.
- Dip each floured cutlet into the eggs, then coat with the Parmesan mixture, pressing gently to adhere.
- Heat olive oil and butter in a skillet over medium-high heat until it sizzles like a gossip column.
- Cook veal for 3 minutes per side, or until golden brown—no flipping more than once, or you’ll hurt its feelings.
- Transfer veal to a baking sheet and bake for 10 minutes, because oven finishes are the secret handshake of crispy.
- In the same skillet, pour Marsala wine and chicken stock, scraping up the browned bits—those are flavor gold.
- Simmer the sauce for 5 minutes, or until it thickens enough to coat the back of a spoon.
- Pour the sauce over the veal just before serving, because saucy is always in style.
Dive into this dish where the veal is tender, the crust is unapologetically cheesy, and the Marsala sauce is the velvet rope that ties it all together. Serve it over a bed of creamy polenta or alongside a crisp salad to cut through the richness—because balance is key, even in indulgence.
Conclusion
Delightful as it is diverse, our roundup of 23 Veal Marsala recipes offers something for every palate and occasion. Whether you’re a seasoned chef or a curious newcomer, these dishes promise to impress. We’d love to hear which recipes stole your heart—drop a comment below! And if you found inspiration here, why not share the love? Pin this article on Pinterest and spread the joy of cooking.
