Veal Marsala: A Classic Italian-American Delight

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Veal Marsala is a cherished dish in Italian-American cuisine that combines tender veal cutlets with a rich, savory Marsala wine sauce. Named after Marsala wine from the Sicilian town of Marsala, this dish exemplifies the harmonious blend of robust flavors and tender textures. It’s perfect for a special occasion or a cozy dinner at home. This article will guide you through the history of Veal Marsala and provide a detailed recipe to create this delectable dish in your kitchen.

The History of Veal Marsala

Veal Marsala is rooted in Italian culinary traditions, but it has gained significant popularity in American cuisine, particularly in Italian-American communities. The dish showcases the use of Marsala wine, a fortified wine from Sicily that adds depth and complexity to the sauce. The origins of Marsala wine date back to the 18th century when it was developed as a fortified wine to withstand long sea voyages. Its rich, caramel-like flavor complements the delicate taste of veal, making it a perfect pairing.


For the Veal:

  • 1 pound veal cutlets, pounded to 1/4-inch thickness
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour, for dredging
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil

For the Marsala Sauce:

  • 1 shallot, finely chopped
  • 2 garlic cloves, minced
  • 1 cup dry Marsala wine
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup mushrooms, sliced
  • 2 tablespoons fresh parsley, chopped (for garnish)


  1. Prepare the Veal Cutlets:
    • Season the veal cutlets with salt and freshly ground black pepper on both sides.
    • Dredge each cutlet in flour, shaking off the excess.
  2. Cook the Veal:
    • In a large skillet, heat the butter and olive oil over medium-high heat until the butter is melted and foamy.
    • Add the veal cutlets to the skillet in a single layer, cooking in batches if necessary. Cook each cutlet for 2-3 minutes on each side, or until golden brown and cooked through. Remove the veal from the skillet and set aside on a plate.
  3. Prepare the Marsala Sauce:
    • In the same skillet, add the chopped shallot and minced garlic. Sauté for about 2 minutes, or until the shallot is translucent and fragrant.
    • Add the sliced mushrooms to the skillet and cook for another 3-4 minutes, until they are browned and tender.
    • Pour in the Marsala wine, scraping the bottom of the skillet to deglaze and release any browned bits. Let the wine simmer for about 3 minutes, reducing slightly.
    • Add the chicken broth and bring the sauce to a simmer. Cook for 5-7 minutes, allowing the sauce to reduce and thicken.
    • Stir in the heavy cream and continue to simmer for another 2-3 minutes, until the sauce is rich and creamy. Season with salt and pepper to taste.
  4. Combine and Serve:
    • Return the cooked veal cutlets to the skillet, nestling them into the Marsala sauce. Spoon the sauce over the veal to ensure each cutlet is well-coated.
    • Let the veal warm through for 2-3 minutes in the sauce.
    • Garnish with chopped fresh parsley before serving.
  5. Serving Suggestions:
    • Serve Veal Marsala over a bed of pasta, such as fettuccine or linguine, to soak up the delicious sauce. It also pairs wonderfully with mashed potatoes or creamy polenta.
    • A side of steamed vegetables or a simple green salad complements the rich flavors of the dish.

Tips for the Perfect Veal Marsala:

  • Choosing Veal: Opt for high-quality veal cutlets, preferably from the leg or loin, for the most tender and flavorful results.
  • Pounding the Veal: Ensure the veal cutlets are uniformly thin by pounding them to about 1/4-inch thickness. This helps them cook evenly and quickly.
  • Marsala Wine: Use dry Marsala wine for a balanced, savory sauce. Sweet Marsala can be used for a slightly sweeter flavor, but it might overpower the dish’s savory elements.
  • Thickening the Sauce: If the sauce is too thin, continue to simmer it until it reaches the desired consistency. If it’s too thick, add a splash of chicken broth or Marsala wine to thin it out.

Why Veal Marsala?

Veal Marsala offers a delightful combination of tender meat and a rich, aromatic sauce. The Marsala wine’s unique flavor profile, with hints of caramel and vanilla, adds depth to the dish, making it a sophisticated yet approachable meal. Its versatility in pairing with various side dishes makes it a favorite for dinner parties and family gatherings alike.

In conclusion, Veal Marsala is a testament to the elegance of Italian-American cuisine, showcasing how simple ingredients can create a dish that’s both comforting and impressive. By following this recipe, you can bring a touch of Italian flair to your table and enjoy a restaurant-quality meal at home. So, gather your ingredients, embrace the art of cooking, and savor the exquisite flavors of Veal Marsala with your loved ones. Buon appetito!

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Written by Robert Zelesky

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