Veal Marsala

By Marge Perry & David Bonom
Lightly floured veal cutlets sautéed and served with a pan sauce made with Marsala wine, mushrooms and tomato.


    • All Purpose Flour
    • black pepper
    • Chopped fresh parsley
    • Dry Marsala wine
    • garlic cloves
    • olive oil
    • onion
    • reduced sodium beef broth
    • Roma tomatoes
    • Salt
    • thinly sliced veal leg cutlets
    • unsalted butter
    • white mushrooms


    1. Preheat the oven to 200°F.
    2. Season the veal with 1/4 teaspoon salt and 1/8 teaspoon pepper. Spread the flour on a large plate and dredge the cutlets on both sides, shaking off excess.
    3. Heat 2 tablespoons of the oil in a 14-inch nonstick skillet over medium-high heat. Add half of the veal to the skillet and cook 1 1/2 minutes per side until golden. Transfer to a large baking sheet pan. Heat 1 tablespoon of the remaining oil. Add the remaining veal and cook 1 1/2 minutes per side
    4. Return the skillet to the stove and heat the remaining 2 tablespoons oil. Add the mushrooms and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the mushrooms give off their liquid and start to brown, about 5-6 minutes. Add the onion and garlic
    5. Tips & Techniques