20 Delicious Veal Marsala Recipes for Every Occasion

Welcome to your next culinary adventure with veal Marsala! Whether you’re whipping up a quick weeknight dinner or planning a special occasion feast, these 20 delicious recipes promise to bring warmth, flavor, and a touch of elegance to your table. From classic comfort food to seasonal twists, there’s a veal Marsala dish here for every taste and moment. Let’s dive in and discover your new favorite recipe!

Classic Veal Marsala with Mushrooms

Zesty and rich, Classic Veal Marsala with Mushrooms is a dish that brings the elegance of Italian cuisine right to your kitchen. Perfect for beginners, this recipe breaks down the process into manageable steps, ensuring a delicious outcome every time.

Ingredients

• For the veal: 4 veal cutlets (about 1/2 inch thick), 1/2 cup all-purpose flour, 1/2 tsp salt, 1/4 tsp black pepper, 2 tbsp olive oil
• For the mushrooms: 8 oz cremini mushrooms (sliced), 1 tbsp unsalted butter
• For the sauce: 1/2 cup Marsala wine, 1/2 cup chicken stock, 1 tbsp fresh parsley (chopped)

Instructions

1. Place the veal cutlets between two pieces of plastic wrap and gently pound them to 1/4 inch thickness using a meat mallet.
2. In a shallow dish, mix together the flour, salt, and pepper. Dredge each veal cutlet in the flour mixture, shaking off any excess.
3. Heat the olive oil in a large skillet over medium-high heat. Add the veal cutlets and cook for 3 minutes on each side, or until golden brown. Remove from the skillet and set aside.
4. In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and cook for 5 minutes, or until they are soft and have released their moisture.
5. Pour the Marsala wine into the skillet with the mushrooms, scraping the bottom to loosen any browned bits. Allow the wine to reduce by half, about 3 minutes.
6. Add the chicken stock to the skillet and bring the mixture to a simmer. Return the veal cutlets to the skillet, spooning the sauce over them. Simmer for 5 minutes, or until the veal is heated through.
7. Sprinkle with chopped parsley before serving.

Flavorful and tender, the veal pairs beautifully with the earthy mushrooms and sweet Marsala sauce. Serve over a bed of creamy polenta or alongside roasted vegetables for a complete meal.

Veal Marsala with Garlic and Herbs

Cooking a classic Veal Marsala with Garlic and Herbs is a delightful way to bring the flavors of Italy into your kitchen. This dish, with its tender veal and rich Marsala wine sauce, is perfect for a special dinner or when you want to impress your guests.

Ingredients

• For the veal:
  • 1.5 lbs veal cutlets, pounded to 1/4 inch thickness
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
• For the sauce:
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup Marsala wine
  • 1 cup chicken stock
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh parsley, chopped

Instructions

1. Season the veal cutlets with salt and pepper on both sides.
2. Dredge each cutlet in flour, shaking off any excess.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add the veal cutlets to the skillet, cooking for 3 minutes on each side or until golden brown. Remove and set aside.
5. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
6. Pour in Marsala wine, scraping the bottom of the skillet to deglaze and incorporate any browned bits.
7. Add chicken stock, thyme, and parsley, bringing the mixture to a simmer for 5 minutes to reduce slightly.
8. Return the veal cutlets to the skillet, spooning the sauce over them. Cook for an additional 2 minutes to heat through.

One of the keys to this dish is the balance between the rich Marsala wine and the aromatic herbs, creating a sauce that’s both flavorful and velvety. Serve the veal over a bed of creamy mashed potatoes or alongside steamed vegetables for a complete meal that’s sure to delight.

Creamy Veal Marsala Pasta

Let’s dive into creating a comforting bowl of Creamy Veal Marsala Pasta, perfect for those evenings when you crave something rich and satisfying. This dish combines tender veal with a luxurious Marsala wine sauce, all tossed with pasta for a meal that feels both gourmet and approachable.

Ingredients

• For the veal: 1 lb veal cutlets, pounded thin, 1/2 cup all-purpose flour, 1/2 tsp salt, 1/4 tsp black pepper
• For the sauce: 2 tbsp olive oil, 1/2 cup Marsala wine, 1 cup heavy cream, 1/2 cup chicken broth, 1/2 tsp dried thyme
• For the pasta: 8 oz fettuccine, 1 tbsp salt for boiling water

Instructions

1. Begin by boiling a large pot of water with 1 tbsp salt for the pasta. Once boiling, add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining for adjusting sauce consistency later.
2. While the pasta cooks, season the veal cutlets with salt and pepper, then dredge in flour, shaking off excess.
3. Heat olive oil in a large skillet over medium-high heat. Add the veal and cook for 2-3 minutes per side until golden brown. Remove and set aside. Tip: Avoid overcrowding the pan to ensure even browning.
4. In the same skillet, deglaze with Marsala wine, scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
5. Stir in heavy cream, chicken broth, and thyme. Bring to a simmer and cook for 5 minutes until the sauce thickens. Tip: If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
6. Return the veal to the skillet, along with the drained pasta. Toss everything together gently to coat in the sauce and heat through for 1-2 minutes.

Kindly savor the creamy texture and the harmonious blend of flavors in this dish. For an extra touch of elegance, garnish with freshly grated Parmesan and a sprinkle of parsley before serving.

Veal Marsala with Rosemary and Thyme

Always looking for a dish that combines elegance with simplicity? Veal Marsala with Rosemary and Thyme is a classic that brings together tender veal, aromatic herbs, and a rich Marsala wine sauce for a meal that’s sure to impress.

Ingredients

• For the veal: 4 veal cutlets (about 1/2 inch thick), 1/2 cup all-purpose flour, 1/2 tsp salt, 1/4 tsp black pepper
• For the sauce: 2 tbsp olive oil, 1 tbsp unsalted butter, 1 cup sliced mushrooms, 2 cloves garlic (minced), 1/2 cup Marsala wine, 1 cup chicken broth, 1 tsp fresh rosemary (chopped), 1 tsp fresh thyme (chopped)

Instructions

1. Place the veal cutlets between two pieces of plastic wrap and gently pound them to 1/4 inch thickness using a meat mallet.
2. In a shallow dish, mix together the flour, salt, and pepper. Dredge each veal cutlet in the flour mixture, shaking off any excess.
3. Heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and the oil is shimmering.
4. Add the veal cutlets to the skillet and cook for 3 minutes on each side, or until golden brown. Remove the veal from the skillet and set aside on a plate.
5. In the same skillet, add the mushrooms and garlic. Cook for 5 minutes, or until the mushrooms are softened and golden.
6. Pour in the Marsala wine, scraping the bottom of the skillet to loosen any browned bits. Allow the wine to simmer for 2 minutes to reduce slightly.
7. Add the chicken broth, rosemary, and thyme to the skillet. Bring the mixture to a simmer and cook for 5 minutes, or until the sauce has thickened slightly.
8. Return the veal cutlets to the skillet, spooning the sauce over them. Cook for an additional 2 minutes to heat the veal through.

Juicy veal cutlets smothered in a velvety Marsala sauce with earthy mushrooms and fragrant herbs make for a dish that’s as delightful to the palate as it is to the eye. Serve over a bed of creamy mashed potatoes or alongside roasted vegetables for a complete meal.

Slow Cooker Veal Marsala

Even the busiest home cooks can achieve restaurant-quality meals with minimal effort, and this Slow Cooker Veal Marsala is no exception. Let’s break down the process into simple, manageable steps to ensure a delicious outcome every time.

Ingredients

• For the veal:
  • 2 lbs veal cutlets, pounded to 1/4-inch thickness
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 2 tbsp olive oil
  • 1 cup sliced mushrooms
  • 1/2 cup Marsala wine
  • 1 cup chicken broth
  • 2 cloves garlic, minced
  • 1 tsp dried thyme

Instructions

1. In a shallow dish, mix the flour, salt, and pepper. Dredge each veal cutlet in the mixture, shaking off excess.
2. Heat olive oil in a large skillet over medium-high heat. Brown the veal cutlets for 2-3 minutes per side, then transfer to the slow cooker.
3. In the same skillet, sauté mushrooms until golden, about 5 minutes. Add garlic and thyme, cooking for another minute until fragrant.
4. Deglaze the skillet with Marsala wine, scraping up any browned bits. Pour the mixture over the veal in the slow cooker.
5. Add chicken broth to the slow cooker, ensuring the veal is nearly submerged. Cover and cook on low for 6 hours.
6. Once cooked, remove the veal and thicken the sauce if desired by simmering on high for 10 minutes without the lid.

Velvety tender veal paired with a rich, aromatic Marsala sauce makes this dish a comforting classic. Serve it over creamy mashed potatoes or al dente pasta for a complete meal that’s sure to impress.

Veal Marsala with Sun-Dried Tomatoes

Now, let’s dive into creating a comforting and elegant dish that’s perfect for a special dinner or when you’re in the mood to treat yourself. Veal Marsala with Sun-Dried Tomatoes combines tender veal, rich Marsala wine, and the sweet intensity of sun-dried tomatoes for a meal that’s sure to impress.

Ingredients

• For the veal:
  • 1.5 lbs veal cutlets, pounded to 1/4-inch thickness
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 2 tbsp olive oil
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 cup Marsala wine
  • 1 cup chicken stock
  • 2 tbsp unsalted butter
  • 1/4 cup fresh parsley, chopped

Instructions

1. Season the veal cutlets with salt and pepper, then dredge them in flour, shaking off any excess.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the veal cutlets to the skillet, cooking for 3 minutes per side until golden brown. Remove and set aside on a plate.
4. In the same skillet, add the sun-dried tomatoes, Marsala wine, and chicken stock, scraping up any browned bits from the bottom of the pan.
5. Bring the mixture to a simmer and cook for 5 minutes, allowing the sauce to reduce slightly.
6. Return the veal to the skillet, spooning the sauce over the cutlets, and cook for an additional 2 minutes to heat through.
7. Remove the skillet from heat and stir in the butter until melted, then sprinkle with chopped parsley.

Rich in flavor with a velvety sauce, this Veal Marsala with Sun-Dried Tomatoes offers a delightful contrast between the tender veal and the chewy tomatoes. Serve it over a bed of creamy polenta or alongside roasted vegetables for a complete meal that’s as beautiful as it is delicious.

Veal Marsala and Spinach Stuffed Shells

Kickstart your culinary journey with a dish that combines the tenderness of veal, the richness of Marsala wine, and the freshness of spinach, all nestled within perfectly cooked pasta shells. This recipe is designed to guide you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• For the filling:
  • 1 lb ground veal
  • 2 cups fresh spinach, chopped
  • 1/2 cup Marsala wine
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg, beaten
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For the shells:
  • 20 jumbo pasta shells
  • 4 cups water
  • 1 tsp salt
• For the sauce:
  • 2 cups marinara sauce
  • 1/2 cup Marsala wine
  • 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large pot, bring 4 cups of water to a boil. Add 1 tsp of salt and the jumbo pasta shells. Cook for 9 minutes, then drain and set aside.
3. Heat 1 tbsp of olive oil in a skillet over medium heat. Add the ground veal, cooking until browned, about 5 minutes. Tip: Break the veal into small pieces as it cooks for even browning.
4. Stir in 2 cups of chopped spinach and cook until wilted, about 2 minutes.
5. Add 1/2 cup of Marsala wine to the skillet, simmering until the liquid is reduced by half, about 3 minutes. Remove from heat and let cool slightly.
6. In a bowl, mix the veal mixture with 1/2 cup ricotta cheese, 1/4 cup grated Parmesan cheese, and 1 beaten egg. Season with salt and pepper to taste.
7. Stuff each cooked pasta shell with the veal mixture and place in a baking dish.
8. In a saucepan, heat 1 tbsp of olive oil over medium heat. Add 2 cups of marinara sauce and 1/2 cup of Marsala wine, simmering for 5 minutes. Tip: Stir occasionally to prevent the sauce from sticking.
9. Pour the sauce over the stuffed shells, covering them evenly.
10. Bake in the preheated oven for 20 minutes, or until the sauce is bubbly and the shells are heated through. Tip: For a golden top, broil for the last 2 minutes of baking.

Serve these Veal Marsala and Spinach Stuffed Shells hot, appreciating the creamy filling against the al dente pasta, all brought together by the savory-sweet Marsala sauce. For an extra touch, garnish with fresh basil leaves or a sprinkle of Parmesan cheese.

Grilled Veal Marsala with Lemon Butter Sauce

Start by preheating your grill to a medium-high heat of 375°F to ensure it’s perfectly ready for the veal. Grilled Veal Marsala with Lemon Butter Sauce is a dish that combines the rich flavors of Marsala wine with the bright acidity of lemon, creating a balanced and sophisticated meal.

Ingredients

• For the veal: 4 veal cutlets (about 1/2 inch thick), 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
• For the Marsala sauce: 1 cup Marsala wine, 1/2 cup chicken broth, 2 cloves garlic (minced), 1 tbsp fresh thyme (chopped)
• For the lemon butter sauce: 4 tbsp unsalted butter, 2 tbsp fresh lemon juice, 1 tsp lemon zest

Instructions

1. Brush the veal cutlets with olive oil and season both sides with salt and black pepper.
2. Place the veal on the preheated grill and cook for 4 minutes on each side, or until grill marks appear and the veal is cooked through.
3. While the veal is grilling, combine Marsala wine, chicken broth, minced garlic, and thyme in a saucepan over medium heat. Simmer for 10 minutes, or until the sauce reduces by half.
4. In a separate small saucepan, melt the butter over low heat. Stir in the lemon juice and zest until well combined.
5. Remove the veal from the grill and let it rest for 5 minutes before serving.
6. Drizzle the Marsala sauce over the veal, followed by the lemon butter sauce.

Just like that, you’ve created a dish with a tender texture and a flavor profile that’s both rich and refreshing. Serve it alongside a crisp green salad or roasted vegetables for a complete meal that’s sure to impress.

Veal Marsala with Caramelized Onions

Preparing Veal Marsala with Caramelized Onions is a delightful way to bring a touch of elegance to your dinner table, offering a perfect balance of savory and sweet flavors that are sure to impress.

Ingredients

• For the veal:
  • 4 veal cutlets (about 1/2 inch thick)
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
• For the caramelized onions:
  • 2 large onions, thinly sliced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/4 tsp salt
• For the Marsala sauce:
  • 1 cup Marsala wine
  • 1 cup chicken stock
  • 2 tbsp unsalted butter
  • 1 tbsp chopped fresh parsley

Instructions

1. Season the veal cutlets with salt and pepper, then dredge them in flour, shaking off any excess.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook the veal cutlets for 3 minutes on each side, or until golden brown. Remove from the skillet and set aside.
3. In the same skillet, add 2 tbsp butter and 1 tbsp olive oil over medium heat. Add the sliced onions and 1/4 tsp salt, cooking slowly for about 20 minutes until caramelized, stirring occasionally.
4. Increase the heat to medium-high, add the Marsala wine to the skillet with the onions, and simmer for 2 minutes to reduce slightly.
5. Add the chicken stock and bring to a simmer. Return the veal cutlets to the skillet, cooking for another 5 minutes to heat through and allow the flavors to meld.
6. Remove from heat and stir in 2 tbsp butter and chopped parsley until the butter is melted and the sauce is glossy.

After the final step, the veal should be tender and juicy, with the caramelized onions adding a sweet depth to the rich Marsala sauce. Serve this dish over a bed of creamy mashed potatoes or alongside steamed green beans for a complete meal that’s as visually appealing as it is delicious.

Veal Marsala Risotto

Gathering the right ingredients and following each step carefully will lead you to a delicious Veal Marsala Risotto that’s both comforting and elegant. This dish combines tender veal with the rich flavors of Marsala wine and creamy Arborio rice, perfect for a special dinner.

Ingredients

• For the veal:
  • 1 lb veal cutlets, thinly sliced
  • 2 tbsp olive oil
  • Salt and pepper to taste
• For the risotto:
  • 1 1/2 cups Arborio rice
  • 4 cups chicken stock, kept warm
  • 1/2 cup Marsala wine
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • 1/2 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season veal cutlets with salt and pepper, then cook for 2-3 minutes on each side until golden brown. Remove from skillet and set aside.
2. In the same skillet, melt butter over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
3. Add Arborio rice to the skillet, stirring to coat each grain with butter. Toast the rice for 1-2 minutes until slightly golden.
4. Pour in Marsala wine, stirring continuously until the liquid is absorbed.
5. Begin adding warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
6. Once the rice is creamy and al dente, stir in the grated Parmesan cheese.
7. Return the veal cutlets to the skillet, nestling them into the risotto to warm through for about 2 minutes.

Rich in flavor and creamy in texture, this Veal Marsala Risotto is a dish that promises to impress. Serve it with a sprinkle of fresh parsley or a side of steamed vegetables for a complete meal.

Veal Marsala with Wild Mushrooms

For those looking to elevate their dinner game, Veal Marsala with Wild Mushrooms is a classic dish that combines tender veal, earthy mushrooms, and a rich Marsala wine sauce. Follow these steps to create a restaurant-quality meal at home.

Ingredients

• For the veal:
  • 4 veal cutlets, about 1/4 inch thick
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 cup wild mushrooms, sliced
  • 1/2 cup Marsala wine
  • 1/2 cup chicken stock
  • 1 tbsp fresh parsley, chopped

Instructions

1. Place the veal cutlets between two pieces of plastic wrap and gently pound them to an even 1/8 inch thickness using a meat mallet.
2. Combine the flour, salt, and pepper on a plate. Dredge each veal cutlet in the flour mixture, shaking off any excess.
3. Heat the olive oil and 1 tbsp of butter in a large skillet over medium-high heat until the butter is melted and the oil is shimmering.
4. Add the veal cutlets to the skillet and cook for 2 minutes on each side, or until golden brown. Remove the veal from the skillet and set aside on a plate.
5. In the same skillet, add the remaining 1 tbsp of butter and the wild mushrooms. Cook the mushrooms for 3-4 minutes, or until they are softened and lightly browned.
6. Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 2 minutes.
7. Add the chicken stock to the skillet and bring the mixture to a simmer. Return the veal cutlets to the skillet, spooning the sauce over them. Simmer for 2 minutes to heat the veal through.
8. Sprinkle the chopped parsley over the veal and mushrooms before serving.

Creating this dish results in a harmonious blend of textures, from the tender veal to the succulent mushrooms, all enveloped in a velvety Marsala sauce. Consider serving it over a bed of creamy polenta or alongside roasted vegetables for a complete meal.

Veal Marsala and Asparagus Stir Fry

When you’re looking for a dish that combines elegance with ease, this Veal Marsala and Asparagus Stir Fry is a perfect choice. It’s a delightful way to bring restaurant-quality flavors to your home kitchen, with a method that’s straightforward enough for beginners.

Ingredients

• For the veal: 1 lb veal cutlets, 1/4 cup all-purpose flour, 1/2 tsp salt, 1/4 tsp black pepper
• For the stir fry: 2 tbsp olive oil, 1 lb asparagus (trimmed and cut into 2-inch pieces), 1 cup sliced mushrooms, 2 cloves garlic (minced)
• For the sauce: 1/2 cup Marsala wine, 1/2 cup chicken broth, 2 tbsp unsalted butter

Instructions

1. Season the veal cutlets with salt and pepper, then dredge them in flour, shaking off any excess.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the veal and cook for 3 minutes per side, or until golden brown. Remove from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp olive oil. Add the asparagus and mushrooms, stirring frequently, for about 5 minutes until the vegetables are tender-crisp.
4. Add the minced garlic to the skillet and cook for 1 minute, stirring constantly to prevent burning.
5. Pour in the Marsala wine and chicken broth, scraping the bottom of the skillet to loosen any browned bits. Bring to a simmer and cook for 3 minutes to reduce slightly.
6. Return the veal to the skillet, nestling it among the vegetables. Dot with butter and cook for an additional 2 minutes, allowing the sauce to thicken and the veal to heat through.
7. Tip: For an extra layer of flavor, add a splash of lemon juice to the sauce just before serving.
8. Tip: Ensure your skillet is hot before adding the veal to achieve a perfect sear.
9. Tip: Slice the asparagus on a diagonal for a more elegant presentation.

Offering a harmonious blend of tender veal and crisp asparagus, this dish is elevated by the rich, velvety Marsala sauce. Serve it over a bed of creamy polenta or alongside roasted potatoes for a complete meal that’s sure to impress.

Veal Marsala with Creamy Polenta

Mastering the art of combining tender veal with the rich flavors of Marsala wine and creamy polenta is simpler than you might think. Let’s break down this classic dish into manageable steps, ensuring a delicious outcome every time.

Ingredients

• For the Veal Marsala:
  • 1 lb veal cutlets, pounded to 1/4-inch thickness
  • 1/2 cup all-purpose flour
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 cup Marsala wine
  • 1 cup chicken stock
  • 8 oz cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • Salt and pepper to taste
• For the Creamy Polenta:
  • 1 cup polenta
  • 4 cups water
  • 1/2 cup heavy cream
  • 2 tbsp unsalted butter
  • 1/2 cup grated Parmesan cheese
  • Salt to taste

Instructions

1. Season the veal cutlets with salt and pepper, then dredge them in flour, shaking off any excess.
2. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat until the butter is melted and foamy.
3. Add the veal cutlets to the skillet, cooking for 3 minutes on each side until golden brown. Remove and set aside.
4. In the same skillet, add the remaining butter, mushrooms, and garlic. Sauté until the mushrooms are golden, about 5 minutes.
5. Pour in the Marsala wine and chicken stock, scraping the bottom of the skillet to loosen any browned bits. Bring to a simmer and cook for 5 minutes until slightly reduced.
6. Return the veal to the skillet, simmering for an additional 2 minutes to heat through.
7. For the polenta, bring water to a boil in a medium saucepan. Gradually whisk in the polenta, reducing the heat to low.
8. Cook the polenta, stirring frequently, for 25 minutes until thickened. Stir in heavy cream, butter, and Parmesan cheese until smooth. Season with salt to taste.
9. Serve the veal Marsala over a bed of creamy polenta, garnished with fresh parsley if desired.

Just like that, you’ve created a dish where the velvety polenta perfectly complements the savory veal and rich Marsala sauce. For an extra touch of elegance, garnish with a sprinkle of fresh thyme or a drizzle of truffle oil before serving.

Veal Marsala with Roasted Potatoes

Mastering the art of Veal Marsala with Roasted Potatoes is simpler than you might think, especially when you follow these methodical steps designed for beginners. This dish combines tender veal with a rich Marsala wine sauce, served alongside perfectly roasted potatoes for a comforting meal.

Ingredients

• For the veal: 1 lb veal cutlets, 1/2 cup all-purpose flour, 1/2 tsp salt, 1/4 tsp black pepper, 2 tbsp olive oil
• For the Marsala sauce: 1 cup Marsala wine, 1 cup chicken broth, 1/2 cup sliced mushrooms, 2 tbsp unsalted butter
• For the roasted potatoes: 1 lb baby potatoes, halved, 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes.
2. Toss the halved baby potatoes with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder in a bowl until evenly coated.
3. Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until golden and crispy, flipping halfway through.
4. While the potatoes roast, season the veal cutlets with 1/2 tsp salt and 1/4 tsp black pepper, then dredge them in 1/2 cup all-purpose flour, shaking off any excess.
5. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the veal cutlets and cook for 3-4 minutes per side, or until golden brown. Remove and set aside.
6. In the same skillet, add 1 cup Marsala wine, 1 cup chicken broth, and 1/2 cup sliced mushrooms. Bring to a simmer and cook for 5 minutes, or until the sauce slightly thickens.
7. Reduce the heat to low and stir in 2 tbsp unsalted butter until melted and the sauce is smooth.
8. Return the veal cutlets to the skillet, spooning the sauce over them, and cook for an additional 2 minutes to heat through.

Enjoy the tender veal enveloped in a velvety Marsala sauce, paired with the crispy, golden potatoes for a delightful contrast in textures. Elevate your dining experience by garnishing with fresh parsley for a pop of color and freshness.

Veal Marsala and Cheese Stuffed Peppers

Outstanding in its ability to marry the richness of veal with the sweetness of Marsala wine, this dish transforms simple stuffed peppers into a gourmet experience. Follow these steps to create a meal that’s as delightful to prepare as it is to devour.

Ingredients

• For the filling:
  • 1 lb ground veal
  • 1 cup Marsala wine
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • Salt to taste
• For the peppers:
  • 4 large bell peppers, tops cut off and seeds removed
  • 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the peppers.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the ground veal to the skillet. Cook until browned, about 5 minutes, breaking it apart with a spoon as it cooks.
4. Pour in the Marsala wine, stirring to combine. Allow the mixture to simmer for 10 minutes, or until the wine has reduced by half.
5. Remove the skillet from heat. Stir in the Parmesan cheese and breadcrumbs until well combined. This mixture should be moist but not wet.
6. Stand the prepared bell peppers upright in a baking dish. Evenly divide the veal mixture among the peppers, filling them to the top.
7. Sprinkle the shredded mozzarella cheese over the top of each stuffed pepper.
8. Bake in the preheated oven for 25 minutes, or until the peppers are tender and the cheese is bubbly and golden brown.
9. Let the stuffed peppers cool for 5 minutes before serving to allow the flavors to meld together beautifully.

Delightfully tender peppers cradle a savory filling that’s rich with the depth of Marsala wine and the creaminess of melted cheese. Serve these atop a bed of wild rice for an extra layer of texture and heartiness.

Veal Marsala with Balsamic Glaze

Veal Marsala with Balsamic Glaze is a classic dish that combines tender veal with a rich, flavorful sauce. This recipe will guide you through each step to create a restaurant-quality meal at home.

Ingredients

• For the veal:
  • 4 veal cutlets (about 1/2 inch thick)
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
• For the Marsala sauce:
  • 1 cup Marsala wine
  • 1 cup chicken broth
  • 1 tbsp balsamic vinegar
  • 1 tbsp butter
  • 1 tbsp chopped fresh parsley

Instructions

1. Place the veal cutlets between two pieces of plastic wrap and gently pound them to 1/4 inch thickness using a meat mallet.
2. In a shallow dish, mix together the flour, salt, and pepper. Dredge each veal cutlet in the flour mixture, shaking off any excess.
3. Heat the olive oil in a large skillet over medium-high heat. Add the veal cutlets and cook for 3 minutes on each side, or until golden brown. Remove the veal from the skillet and set aside.
4. In the same skillet, add the Marsala wine, chicken broth, and balsamic vinegar. Bring to a boil, then reduce the heat to medium and simmer for 5 minutes, or until the sauce has reduced by half.
5. Stir in the butter until melted, then return the veal to the skillet. Cook for an additional 2 minutes, turning the veal once to coat it in the sauce.
6. Sprinkle with chopped parsley before serving.

Now, the veal should be tender and juicy, with a sauce that’s rich and slightly sweet from the Marsala and balsamic glaze. Serve it over a bed of creamy mashed potatoes or alongside steamed vegetables for a complete meal.

Veal Marsala with Artichokes and Capers

Veal Marsala with Artichokes and Capers is a classic dish that combines tender veal, earthy artichokes, and briny capers in a rich Marsala wine sauce. Perfect for a special dinner, this recipe guides you through each step to ensure a delicious result.

Ingredients

• For the veal: 1.5 lbs veal cutlets, pounded thin
• For the coating: 1/2 cup all-purpose flour, 1 tsp salt, 1/2 tsp black pepper
• For the sauce: 1/2 cup Marsala wine, 1 cup chicken broth, 2 tbsp olive oil, 1 tbsp butter
• For the vegetables: 1 cup artichoke hearts (quartered), 2 tbsp capers (drained)

Instructions

1. In a shallow dish, mix the flour, salt, and pepper. Dredge each veal cutlet in the mixture, shaking off excess.
2. Heat olive oil in a large skillet over medium-high heat. Cook the veal for 3 minutes per side, until golden brown. Remove and set aside.
3. In the same skillet, add butter, artichokes, and capers. Sauté for 2 minutes until slightly softened.
4. Pour in Marsala wine, scraping the bottom of the skillet to loosen any browned bits. Simmer for 2 minutes to reduce slightly.
5. Add chicken broth and bring to a simmer. Return the veal to the skillet, covering it with the sauce. Cook for 5 minutes, until the veal is cooked through and the sauce has thickened.
6. Tip: For an extra flavor boost, add a splash of lemon juice to the sauce before serving.
7. Tip: Ensure the skillet is hot before adding the veal to achieve a perfect sear.
8. Tip: Let the veal rest for a few minutes after cooking to allow the juices to redistribute.

Best served immediately, this dish offers a delightful contrast of textures, from the tender veal to the crisp artichokes, all enveloped in a velvety sauce. Pair it with a side of creamy mashed potatoes or a crisp green salad for a complete meal.

Veal Marsala with Pancetta and Peas

Zesty and comforting, this Veal Marsala with Pancetta and Peas is a dish that brings elegance to your dinner table with minimal fuss. Let’s break down the process into manageable steps to ensure a delicious outcome.

Ingredients

• For the veal: 1.5 lbs veal cutlets, 1/4 cup all-purpose flour, 1/2 tsp salt, 1/4 tsp black pepper
• For cooking: 2 tbsp olive oil, 2 oz pancetta, diced
• For the sauce: 1 cup Marsala wine, 1 cup chicken broth, 1/2 cup frozen peas, 2 tbsp unsalted butter

Instructions

1. Pat the veal cutlets dry with paper towels to ensure even browning.
2. Combine the flour, salt, and pepper on a plate. Dredge each veal cutlet in the mixture, shaking off excess.
3. Heat olive oil in a large skillet over medium-high heat. Add the veal cutlets and cook for 3 minutes per side, or until golden brown. Remove and set aside.
4. In the same skillet, add the diced pancetta and cook until crispy, about 4 minutes. Tip: Render the fat slowly for maximum flavor.
5. Pour in the Marsala wine to deglaze the pan, scraping up any browned bits. Tip: This step is crucial for building depth in your sauce.
6. Add the chicken broth and bring to a simmer. Return the veal to the skillet, cover, and cook on low heat for 10 minutes.
7. Stir in the frozen peas and cook for an additional 2 minutes, just until the peas are heated through.
8. Finish the sauce by swirling in the butter until melted and the sauce is slightly thickened. Tip: Adding butter at the end gives the sauce a luxurious gloss.

Lusciously tender veal paired with the sweet depth of Marsala and the salty crunch of pancetta makes this dish a standout. Serve it over creamy polenta or alongside roasted potatoes for a meal that’s as satisfying to eat as it is to prepare.

Veal Marsala with Truffle Oil

Delving into the world of gourmet cooking can be as rewarding as it is delicious, especially when you start with a classic like Veal Marsala enhanced with the luxurious touch of truffle oil. This dish combines tender veal, a rich Marsala wine sauce, and the earthy aroma of truffle oil for a meal that’s sure to impress.

Ingredients

• For the veal: 4 veal cutlets (about 1/2 inch thick), 1/2 cup all-purpose flour, 1/2 tsp salt, 1/4 tsp black pepper
• For the sauce: 2 tbsp unsalted butter, 2 tbsp olive oil, 1 cup sliced mushrooms, 1/2 cup Marsala wine, 1/2 cup chicken stock, 1 tbsp truffle oil

Instructions

1. Place the veal cutlets between two pieces of plastic wrap and gently pound them to 1/4 inch thickness using a meat mallet.
2. In a shallow dish, combine the flour, salt, and pepper. Dredge each veal cutlet in the flour mixture, shaking off any excess.
3. Heat 1 tbsp of butter and 1 tbsp of olive oil in a large skillet over medium-high heat until the butter is melted and the oil is shimmering.
4. Add the veal cutlets to the skillet and cook for 3 minutes on each side, or until golden brown. Remove the veal from the skillet and set aside.
5. In the same skillet, add the remaining 1 tbsp of butter and 1 tbsp of olive oil. Add the mushrooms and sauté for 5 minutes, or until they are soft and golden.
6. Pour in the Marsala wine and chicken stock, scraping the bottom of the skillet to loosen any browned bits. Bring the mixture to a simmer and cook for 5 minutes, or until the sauce has slightly thickened.
7. Return the veal cutlets to the skillet, spooning the sauce over them. Cook for an additional 2 minutes to heat the veal through.
8. Remove the skillet from the heat and drizzle the truffle oil over the veal and sauce. Gently toss to combine.

Creating this Veal Marsala with Truffle Oil results in a dish that’s both tender and flavorful, with the truffle oil adding a depth that elevates the entire meal. Serve it over a bed of creamy mashed potatoes or alongside steamed green beans for a complete, elegant dinner.

Veal Marsala with Roasted Garlic Mashed Potatoes

Ready to elevate your dinner game with a classic that’s both elegant and comforting? This Veal Marsala with Roasted Garlic Mashed Potatoes combines tender veal, a rich Marsala wine sauce, and creamy, garlicky potatoes for a meal that’s sure to impress.

Ingredients

• For the Veal Marsala:
  • 4 veal cutlets (about 1/2 inch thick)
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 8 oz cremini mushrooms, sliced
  • 1/2 cup Marsala wine
  • 1/2 cup chicken stock
  • 2 tbsp fresh parsley, chopped
• For the Roasted Garlic Mashed Potatoes:
  • 2 lbs Yukon Gold potatoes, peeled and quartered
  • 6 cloves garlic, peeled
  • 1/2 cup whole milk
  • 4 tbsp unsalted butter
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Toss the garlic cloves with a drizzle of olive oil, wrap in foil, and roast for 30 minutes until soft.
2. While the garlic roasts, boil the potatoes in salted water for 15-20 minutes until fork-tender.
3. Drain the potatoes and return them to the pot. Add the roasted garlic, milk, butter, salt, and pepper. Mash until smooth. Cover and keep warm.
4. Season the veal cutlets with salt and pepper, then dredge in flour, shaking off excess.
5. Heat olive oil in a large skillet over medium-high heat. Cook the veal for 3 minutes per side until golden. Remove and set aside.
6. In the same skillet, melt butter and sauté mushrooms for 5 minutes until browned.
7. Pour in Marsala wine and chicken stock, scraping up any browned bits. Simmer for 5 minutes until slightly reduced.
8. Return the veal to the skillet, spooning sauce over. Cook for 2 minutes to heat through. Sprinkle with parsley.

Zesty and rich, the Veal Marsala’s sauce beautifully complements the creamy depth of the mashed potatoes. For an extra touch of elegance, garnish with a sprig of fresh thyme or a drizzle of truffle oil before serving.

Conclusion

We hope this roundup of 20 Delicious Veal Marsala Recipes inspires your next meal, whether it’s a cozy family dinner or a special occasion. Each dish offers a unique twist on the classic, ensuring there’s something for every taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!