My creamy Veal Scallopini Marsala with sliced mushrooms prepared in one large skillet.
This veal Marsala recipe is based on my chicken Marsala recipe. The combination of flavors and consistency helps bring out the best in your tender veal cuts.
TL;DR
We love creamy wine sauces with different types of meat cuts, and we usually prepare them as a special occasion to celebrate an event or on a Sunday. (see the at the bottom for similar Euro dishes).
In this Italian-American recipe, veal scallopini are thinly sliced, seasoned and coated with flour and cooked in butter in a skillet.
Once the meat is cooked, the skillet serves as a means to prepare the creamy mushroom Marsala sauce.
Marsala wine is a sweet Italian wine that resembles Madeira and Port wine. The wine is used to deglaze the mushrooms and to build the creamy sauce.
At the end, you are left with a well-rounded sauce and perfectly cooked veal cuts.
Ingredient Notes
For the Veal:
- Veal — Top round thin cutlet slices. The leanest and most tender parts that you can get. They cook in a flash, remaining juicy and perfectly cooked.
- All Purpose Flour — To coat the veal, that way your veal will get that glossy look and that in turn locks in some juiciness of the meat.
- Salt & Black Pepper — To season your meat on all sides.
- Italian Seasoning or Oregano — Italian seasoning adds more flavor but oregano is fine too.
- Butter & Olive Oil — To fry the meat.
For the Sauce:
- Mushroom — sliced Crimini (aka Baby Bella) or Button mushrooms.
- Garlic — fresh, chopped.
- Olive Oil & Butter — to sauté mushroom.
- Marsala Wine — dry, smooth, well-rounded Marsala cooking wine. Don't get sweet Marsala wines as it offsets the flavor.
- Beef Broth — As an alternative, mix beef bouillon cube with hot water.
- Cream — Table Cream or Heavy Cream. If you are in Europe, get Fresh Cream (French Style).
- Salt & Black Pepper
- Parsley — fresh, to garnish
Process Overview
Step 1
Prep fresh ingredients. Chop fresh garlic, slice mushroom and chop parsley. Keep all separate.
Step 2
Spread thin veal cutlets next to each other on a steady and clean working space.
Gently pound the veal with a meat mallet, thin and tender.
Step 3
Combine the flour with the salt, pepper, and Italian seasoning (or oregano).
Drag the veal scallopini through the prepared flour mixture and coat the veal on all sides with the seasoned flour. Keep the veal aside.
Step 4
Heat a large skillet with the olive oil and butter.
Place a set of veal slices into the skillet next to each other. Cook the meat quickly on both sides. Repeat with the remaining veal pieces and more butter and keep aside.
Step 5
In the same pan, melt more butter and pour in olive oil. Sauté chopped garlic and mushrooms soft.
Step 6
Deglaze the mushrooms by pouring the Marsala wine and beef broth into the hot skillet.
Cook it a bit down for a few minutes so that the mushrooms get infused.
Step 7
Reduce heat and pour in cream. Mix it all well and simmer for 2–3 minutes.
Step 8
Place the veal cutlet back into the pan and coat with the mushroom and sauce.
Take from the heat and top with freshly chopped parsley.
📖 Recipe
Skillet Mushroom Veal Marsala Recipe
Ingredients
For the Veal Scallopini
- ½ Pound Veal Scallopini top round thin cutlets
- ¼ cup All-purpose Flour
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper Ground
- 1 Tablespoon Italian Seasoning or Oregano
- 1 Tablespoon Olive Oil
- 3 Tablespoon Butter
For the Mushroom Marsala Sauce
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- 2 clove Garlic fresh, medium-sized
- 12 ounces Crimini Mushrooms or Button Mushrooms
- 1 cup Marsala Wine dry
- ½ cup Beef Broth
- ½ cup Table Cream or Heavy Cream
- Parsley to top
Instructions
- Start out by prepping fresh produce and keeping them separately aside. Chop fresh garlic, slice clean mushrooms, and chop the parsley (which is your garnish). Keep aside for later.2 clove Garlic, 12 ounces Crimini Mushrooms, Parsley
For the Veal Scallopini
- Place raw sliced veal cutlets next to each other on a stable and clean working surface. Pat dry with a kitchen paper towel if they are damp or wet. Pound each with a meat mallet so that they stretch out a bit. That also makes the meat fibers tender.½ Pound Veal Scallopini
- Combine in a shallow plate the all-purpose flour, salt, black pepper and Italian seasoning (or oregano). *Note¼ cup All-purpose Flour, ½ Teaspoon Salt, ¼ Teaspoon Black Pepper Ground, 1 Tablespoon Italian Seasoning
- Drag each veal slice through the seasoned flour so that the veal is coated on both sides. Keep aside.
- Heat up a large skillet with the olive oil and butter. Wait for the butter to melt and the skillet to be hot enough to cook the meat. Keep on a medium heat setting.1 Tablespoon Olive Oil, 3 Tablespoon Butter
- Place a 3-5 veal cutlets into the hot pan (don't overcrowd) and flash cook them on both sides, for a minute at most. They cook superfast, so be attentive. The moment they turn gray, turn around to cook the remaining raw side or take out when both sides are cooked. Control heat and place cooked cutlets into a dish aside.
- Repeat the process, but always melt some butter first before adding the next veal batch.
For the Sauce
- When you are done with the meat, prepare the mushroom sauce. Keep the pan on a medium-low heat setting and drop in some butter and olive oil.1 Tablespoon Olive Oil, 1 Tablespoon Butter
- Stir in chopped garlic and sauté for a minute.2 clove Garlic
- Add the sliced mushrooms and sauté mushroom soft for a few minutes over a medium-high heat setting.12 ounces Crimini Mushrooms
- Deglaze by pouring in your Marsala wine, followed by the beef broth. Mix it all well.1 cup Marsala Wine, ½ cup Beef Broth
- Cook down the mushroom wine mix for a few minutes to infuse everything.
- Reduce the heat to a lower setting and pour in the cream. Reduced heat is important or else the cream will curdle. Mix it all in and simmer for 1–2 minutes.½ cup Table Cream
Complete your Veal Marsala
- Place the cooked veal slices back into the pan to the sauce, and cover them with the sauce and cooked mushroom pieces.
- Take from the heat source and sprinkle freshly chopped parsley over the meal in the skillet.Parsley
- Serve hot.
Notes
Equipment
- 8" Chef Knife
- Trays or shallow plates
- Large Skillet
Nutrition
Serving
Your Veal Scallopini are best enjoyed with simple side dish options. I, personally, love this dish with clove and onion infused rice or buttered parsley potatoes.
Another idea is to serve your veal marsala with ebly (European instant wheat berries) and a tangy small side dish salad.
This isn't very Italian, but we always serve this dish with condiments. This can be dijon mustard, shredded horseradish or a marmalade or jam suitable with meat, such as my lemon marmalade or a lingonberry jam.
Storing
If you have leftovers, store them in an airtight container in your fridge for up to 4 days.
I like to use rectangular glass containers because the food can be directly transferred from the refrigerator into the oven or microwave to reheat the meal gradually over a lower heat setting.
To freeze this meal, prep it as per the instructions from A to Z and freeze in batches. Reheat the frozen meal in the oven gradually.
Freezing your veal Marsala can be useful when you feel like treating yourself with a gourmet meal after a long day at work.
More like this
- Jägerschnitzel — Austrian creamy veal and mushroom wine dish.
- Chicken in Mushroom White Wine Hunter Sauce
- Veal Cordon Bleu
- Blanquette de Veau — French stewed veal and vegetables coated with a sauce.
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