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A skillet with veal marsala garnished with fresh herbs on top.
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5 from 8 votes

BEST Veal Marsala

This 30-minute Veal Marsala recipe (Scallopine al Marsala) makes a budget-friendly Italian meal for busy days! It has tender veal cutlets smothered in a delicious marsala wine sauce, making it one of the best dinners ever! It is low-carb and high-protein!
Course:Main Course
Cuisine:Italian
Keywords:best italian veal marsala recipe, calories in veal marsala, marsala sauce, marsala wine sauce, recipe for veal marsala, veal marsala, veal marsala recipe, veal marsala sauce, veal recipes, veal scallopini marsala, what is veal marsala, what to serve with veal marsala
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories263.8 kcal
Cost $ 2.00 per person

Equipment

  • 1 large skillet
  • 1 whisk

Ingredients

  • 1 pound veal cutlets thinly sliced (or pork cutlets if desired), about 4 ounces each
  • Salt and pepper to taste
  • 2 ½ Tablespoons all-purpose flour divided (or cornstarch). To make it gluten-free, replace it with cornstarch. However, to thicken the sauce, use only ¼ tablespoon of cornstarch.
  • 2 Tablespoons unsalted butter To make it dairy-free, use dairy-free butter.
  • 1 Tablespoon extra virgin olive oil or regular olive oil
  • cup Marsala wine It is gluten-free!
  • 1 cup water or low-sodium chicken broth for a tastier sauce!
  • ½ Tablespoon fresh thyme or ⅛ teaspoon dried thyme

Instructions

  • Tenderize and Season: Cover the veal steaks with a piece of plastic wrap and then pound the steaks with a meat mallet to tenderize them. Season them with salt and pepper and lightly coat them with 2 tablespoons of flour. Keep them aside at room temperature!
  • Cook the veal cutlets: In the meantime, heat a large skillet over medium heat, and melt the butter with the extra virgin olive. Add the veal steaks and brown them well on both sides, about 1 ½ to 2 minutes per side. Remove the meat from the skillet and keep aside.
  • Make the Marsala sauce: Pour the Marsala wine into the skillet and let the wine reduce by half and its alcohol content evaporate. In a small bowl, whisk the remaining ½ tablespoon of flour into 1 cup of water (or low-sodium chicken broth) and add it to the pan. Season with salt to taste and mix well.
  • Finish and Serve: Add the veal steaks and thyme, and warm them for 1 to 2 minutes, or just until heated through, turning them to coat in the sauce. You may need to add a little extra water/broth if the sauce thickens too much. Serve warm with hard-crusted bread to soak up the sauce!

Recipe Notes

Serving suggestion: Make sure to serve Veal Marsala with some crusty bread to soak up all the delicious sauce.
How to Store
  • FRIDGE: Store any leftover veal marsala in an airtight container in the fridge for up to 3 days.
  • REHEATING: You may have to add more broth to loosen the sauce a little, whisking well, while heating over low heat just until heated through, and then add the veal steaks to warm up.  
  • FREEZER: It is not recommended because the marsala wine sauce contains flour as a thickener and would be quite thin after defrosting

Nutrition

Calories: 263.8kcal | Carbohydrates: 6.5g | Protein: 24.4g | Fat: 12.7g | Saturated Fat: 5.4g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 5.3g | Trans Fat: 0.2g | Cholesterol: 103.5mg | Sodium: 118.5mg | Potassium: 446.6mg | Fiber: 0.3g | Sugar: 1.6g | Vitamin A: 216.5IU | Vitamin C: 1.4mg | Calcium: 13.2mg | Iron: 1.3mg

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