Get ready to indulge in a rich and savory culinary experience! Veal Marsala is a classic dish that never goes out of style, and when paired with earthy mushrooms, it’s a match made in heaven. In this article, we’ll take you on a gastronomic journey through 20 creamy veal Marsala recipes that will satisfy your cravings and impress your dinner guests.
From the comforting warmth of slow-cooked Veal Marsala with thyme and rosemary to the bold flavors of Pan-Seared Veal Marsala with white wine reduction, each recipe is carefully crafted to showcase the tender cut of veal in all its glory. And let’s not forget the star of the show: mushrooms! From wild mushrooms to caramelized onions and sage, every combination adds depth and complexity to this beloved dish.
In the following pages, we’ll dive into the world of creamy Veal Marsala recipes that will transport your taste buds to Italy and beyond. Whether you’re a seasoned chef or a culinary newcomer, these mouthwatering dishes are sure to inspire your next cooking adventure.
Classic Veal Marsala with Garlic Butter Sauce
Classic Veal Marsala with Garlic Butter Sauce: A timeless Italian-inspired dish that combines tender veal cutlets with a rich and creamy garlic butter sauce, perfect for special occasions or weeknight dinners.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1 cup Marsala wine
– 1 cup chicken broth
– 2 tablespoons all-purpose flour
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season veal cutlets with salt and pepper.
3. In a large skillet, melt 1 tablespoon butter over medium-high heat. Add garlic and sauté until fragrant, about 30 seconds.
4. Add veal cutlets to the skillet and cook for 2-3 minutes on each side, or until browned.
5. Transfer veal to a baking dish and add Marsala wine and chicken broth. Bring mixture to a simmer.
6. In a small bowl, mix flour with remaining 1 tablespoon butter to form a paste. Add to the skillet and whisk into the sauce.
7. Simmer sauce for an additional 2-3 minutes or until thickened. Serve veal cutlets with garlic butter sauce spooned over the top. Garnish with fresh parsley or thyme.
Cooking Time: Approximately 20-25 minutes
Slow-Cooked Veal Marsala with Thyme and Rosemary
This rich and savory dish is perfect for a special occasion or a cozy night in. Tender veal, infused with the deep flavors of marsala wine, thyme, and rosemary, will surely impress your guests.
Ingredients:
– 1 pound veal scallopini or cutlets
– 1/4 cup marsala wine
– 2 tablespoons olive oil
– 2 sprigs fresh thyme
– 2 sprigs fresh rosemary
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat slow cooker to low.
2. Season veal with salt and pepper.
3. Heat olive oil in a skillet over medium-high heat. Sear veal until browned, about 1-2 minutes per side. Transfer to slow cooker.
4. Add marsala wine, thyme, rosemary, and garlic to slow cooker. Stir to combine.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Serve veal hot, spooning some of the sauce over the top.
Cooking Time: 6-8 hours (low), 3-4 hours (high)
Creamy Veal Marsala with Wild Mushrooms
This classic Italian dish combines tender veal cutlets with a rich and creamy marsala sauce, infused with the earthy flavor of wild mushrooms. Perfect for a special occasion or a cozy night in.
Ingredients:
– 4 veal cutlets
– 2 tablespoons olive oil
– 1 tablespoon butter
– 1 cup wild mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 cloves garlic, minced
– 1/2 cup marsala wine
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Season veal cutlets with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add veal cutlets and cook for 2-3 minutes per side, or until cooked through. Remove from heat and set aside.
3. In the same skillet, add butter and melt. Add mushrooms and garlic; sauté until mushrooms release their liquid and start to brown (about 5 minutes).
4. Add marsala wine to the skillet, scraping up any browned bits. Bring to a simmer and cook for 2-3 minutes, or until reduced by half.
5. Stir in heavy cream and bring to a simmer. Cook for an additional 2-3 minutes, or until sauce has thickened slightly.
6. Serve veal cutlets with the creamy marsala sauce spooned over top. Garnish with chopped parsley, if desired.
Cooking Time: Approximately 20-25 minutes
Pan-Seared Veal Marsala with White Wine Reduction
A classic Italian-inspired dish, Pan-Seared Veal Marsala with White Wine Reduction is a flavorful and tender cut of veal cooked to perfection and served in a rich, saucy reduction. This recipe is perfect for special occasions or a romantic dinner.
Ingredients:
– 4 veal scallops (6 oz each)
– 2 tablespoons olive oil
– 1 cup Marsala wine
– 1/2 cup white wine (dry)
– 2 cloves garlic, minced
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat skillet over medium-high heat.
2. Season veal scallops with salt and pepper.
3. Add olive oil to skillet and sear veal for 2-3 minutes per side, or until cooked through.
4. Remove veal from skillet and set aside.
5. Reduce heat to medium and add Marsala wine, garlic, and butter to skillet.
6. Bring mixture to a simmer and cook until reduced by half (about 5 minutes).
7. Add white wine to skillet and continue to simmer until sauce has thickened slightly (about 2-3 minutes).
8. Serve veal scallops with Marsala-white wine reduction spooned over the top. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Veal Marsala with Caramelized Onions and Sage
This classic Italian dish features tender veal cutlets smothered in a rich Marsala wine sauce, sweet caramelized onions, and fragrant sage. A perfect combination of flavors and textures that’s sure to impress.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 2 large onions, thinly sliced
– 2 tablespoons olive oil
– 1 cup Marsala wine
– 2 tablespoons butter
– 2 sprigs fresh sage, chopped
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season veal cutlets with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Sear veal cutlets for 2-3 minutes on each side or until cooked through, then transfer to a plate.
4. Reduce heat to medium-low and add butter to the same skillet. Add sliced onions and cook for 20-25 minutes or until caramelized, stirring occasionally.
5. Add Marsala wine to the skillet and stir to deglaze, scraping up any browned bits from the bottom of the pan.
6. Return veal cutlets to the skillet, spooning some sauce over each. Simmer for 2-3 minutes to coat.
7. Stir in chopped sage and serve hot.
Cooking Time: About 30-40 minutes total, including prep time.
Easy One-Pot Veal Marsala with Parmesan Polenta
Elevate your dinner game with this rich and creamy one-pot wonder, featuring tender veal medallions cooked in a flavorful Marsala sauce, served alongside a comforting side of Parmesan polenta.
Ingredients:
– 1 lb veal medallions
– 2 tbsp olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup Marsala wine
– 1 cup chicken broth
– 1 tsp dried thyme
– Salt and pepper, to taste
– 1 cup polenta
– 2 cups water
– 1/2 cup grated Parmesan cheese
Instructions:
1. Heat olive oil in a large Dutch oven over medium-high heat. Add veal medallions and cook until browned, about 3-4 minutes per side. Remove from pot.
2. Reduce heat to medium. Add chopped onion and cook until softened, about 5 minutes. Add garlic, Marsala wine, chicken broth, and thyme. Bring to a simmer.
3. Return veal medallions to the pot and cook for an additional 10-12 minutes or until cooked through.
4. Meanwhile, prepare polenta by bringing water to a boil in a separate saucepan. Gradually whisk in polenta and reduce heat to low. Cook, stirring frequently, until creamy and tender, about 20-25 minutes. Stir in Parmesan cheese.
Cooking Time: 30-40 minutes
Veal Marsala Stuffed with Prosciutto and Mozzarella
This classic Italian dish combines the rich flavors of veal, prosciutto, mozzarella, and marsala wine to create a truly decadent meal. With its tender veal and creamy filling, this recipe is sure to impress.
Ingredients:
– 4 veal cutlets
– 1/2 cup marsala wine
– 2 tablespoons butter
– 6 slices prosciutto, thinly sliced
– 8 ounces mozzarella cheese, shredded
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season veal cutlets with salt and pepper.
3. Stuff each cutlet with a slice of prosciutto and a sprinkle of mozzarella cheese.
4. In a large skillet, melt butter over medium-high heat. Add veal cutlets and cook for 1-2 minutes on each side, or until browned.
5. Transfer veal to a baking dish and pour marsala wine over the top.
6. Bake for 15-20 minutes, or until veal is cooked through and Marsala sauce has thickened slightly.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Herb-Crusted Veal Marsala with Marsala Wine Glaze
This classic Italian-inspired dish combines the tender and delicate flavor of veal with the rich, earthy notes of Marsala wine. A simple yet elegant recipe that’s sure to impress.
Ingredients:
– 4 veal cutlets (about 1/2 inch thick)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
– 1 cup Marsala wine
– 2 tablespoons butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Place veal cutlets on a flat surface and brush the herb mixture evenly over both sides of the veal.
4. Heat Marsala wine in a saucepan over medium heat until it reduces slightly and becomes syrupy (about 5 minutes).
5. Add butter to the saucepan and whisk until melted.
6. Place veal cutlets on a baking sheet lined with parchment paper and spoon Marsala glaze evenly over both sides of the veal.
7. Bake for 15-20 minutes or until cooked through.
Cooking Time: 15-20 minutes
Veal Marsala with Roasted Garlic and Spinach
A classic Italian dish gets a flavorful boost from roasted garlic and wilted spinach. This recipe showcases the tender veal cutlet perfectly coated in a rich Marsala sauce.
Ingredients:
– 4 veal cutlets, about 1/4 inch thick
– 2 heads of garlic, separated into individual cloves
– 2 tablespoons olive oil
– 1 cup Marsala wine
– 1 cup beef broth
– 2 tablespoons butter
– 2 cups fresh spinach leaves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Wrap garlic cloves in foil and roast for 30 minutes, or until tender.
2. Season veal cutlets with salt and pepper.
3. In a large skillet, heat olive oil over medium-high. Sear veal for 2-3 minutes per side, then transfer to a plate.
4. Reduce heat to medium and add Marsala wine, beef broth, and roasted garlic. Simmer for 5 minutes.
5. Stir in butter until melted. Add spinach leaves and cook until wilted.
6. Serve veal cutlets with the rich sauce spooned over the top.
Cooking Time: 20-25 minutes
Lemon-Infused Veal Marsala with Capers
Elevate your dinner party with this refined and flavorful dish, where the brightness of lemon and the earthiness of capers complement tender veal cutlets perfectly.
Ingredients:
– 4 veal cutlets (6 oz each)
– 1/2 cup marsala wine
– 2 tbsp freshly squeezed lemon juice
– 2 tbsp butter
– 1/4 cup chopped fresh parsley
– 2 tbsp capers, rinsed and drained
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season veal cutlets with salt and pepper.
3. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the veal and cook for 2-3 minutes per side, or until browned. Transfer to a plate and set aside.
4. Reduce heat to medium. Add remaining 1 tablespoon of butter, marsala wine, lemon juice, and capers. Simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
5. Return veal cutlets to the skillet and cook for an additional 2-3 minutes, or until cooked through.
6. Remove from heat, sprinkle with parsley, and serve immediately.
Cooking Time: Approximately 15-20 minutes
Veal Marsala and Mushroom Risotto
This classic Italian dish combines tender veal cutlets with a rich and creamy risotto infused with the earthy flavors of mushrooms and Marsala wine. Perfect for a special occasion or a cozy dinner at home.
Ingredients:
– 4 veal cutlets
– 1 cup Arborio rice
– 2 cups chicken broth, warmed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup Marsala wine
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook veal cutlets according to package instructions; set aside.
2. In a large skillet, heat oil over medium-high. Add onion and cook until translucent. Add mushrooms and garlic; cook until tender.
3. Add Arborio rice; cook for 1-2 minutes.
4. Gradually add warmed broth, stirring continuously, until liquid is fully absorbed.
5. Stir in Marsala wine; season with salt and pepper to taste.
6. Serve veal cutlets atop risotto, garnished with parsley if desired.
Cooking Time: Approximately 30-40 minutes (includes cooking time for veal)
Grilled Veal Marsala with Balsamic Drizzle
Elevate your dining experience with this elegant and flavorful dish, featuring tender veal chops grilled to perfection and served with a rich marsala sauce and a tangy balsamic drizzle.
Ingredients:
– 4 veal chops (1/2 inch thick)
– 1 cup marsala wine
– 2 tablespoons butter
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1/4 cup chicken broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
– Balsamic glaze (homemade or store-bought)
Instructions:
1. Preheat grill to medium-high heat.
2. Season veal chops with salt and pepper.
3. Grill veal chops for 4-5 minutes per side, or until cooked through.
4. Meanwhile, combine marsala wine, butter, olive oil, garlic, and chicken broth in a saucepan.
5. Bring mixture to a simmer and cook for 2-3 minutes or until slightly reduced.
6. Serve grilled veal chops with marsala sauce spooned over the top.
7. Drizzle balsamic glaze over the veal and garnish with chopped parsley, if desired.
Cooking Time: 12-15 minutes
Veal Marsala with Truffle Oil and Porcini Mushrooms
Elevate your dining experience with this rich and savory Veal Marsala dish, infused with the earthy flavors of truffle oil and porcini mushrooms.
Ingredients:
– 4 veal cutlets (6 oz each)
– 1 cup mixed mushrooms (porcini and button), sliced
– 2 tablespoons truffle oil
– 2 tablespoons butter
– 1/2 cup Marsala wine
– 1/4 cup beef broth
– 1 tablespoon all-purpose flour
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Season veal cutlets with salt and pepper.
2. Heat truffle oil in a large skillet over medium-high heat. Add butter; let melt.
3. Add mushrooms; cook until tender, about 5 minutes.
4. Add Marsala wine and beef broth to the skillet. Bring to a simmer.
5. Dredge veal cutlets in flour, shaking off excess. Cook in the skillet for 2-3 minutes per side, or until cooked through.
6. Serve veal with mushrooms and sauce spooned over top. Garnish with parsley, if desired.
Cooking Time: 15-20 minutes
Veal Marsala Pasta with Creamy Alfredo Sauce
This classic Italian dish combines tender veal cutlets with rich and creamy pasta sauce, perfect for a special occasion or a cozy night in. With its bold flavors and satisfying texture, this recipe is sure to become a new favorite.
Ingredients:
– 1 pound veal cutlets
– 1/2 cup Marsala wine
– 2 tablespoons butter
– 1 onion, finely chopped
– 8 oz pasta of your choice (e.g., fettuccine or spaghetti)
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions; set aside.
2. In a large skillet, melt butter over medium-high heat. Add veal cutlets and cook for 3-4 minutes per side, or until cooked through. Remove from heat and let rest.
3. Reduce heat to medium and add chopped onion to the same skillet. Cook until translucent, about 5 minutes.
4. Add Marsala wine and bring to a simmer; cook until reduced by half.
5. Stir in heavy cream and Parmesan cheese until smooth and creamy. Season with salt and pepper to taste.
6. Combine cooked pasta, veal cutlets, and sauce. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Veal Marsala Meatballs in Marsala Tomato Sauce
Elevate your dinner game with this rich and flavorful Italian-inspired dish. Tender veal meatballs are smothered in a velvety Marsala tomato sauce, perfect for serving over pasta or as an appetizer.
Ingredients:
– 1 pound ground veal
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1/4 cup Marsala wine
– 1 can (28 oz) crushed tomatoes
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, combine ground veal, breadcrumbs, egg, Parmesan cheese, olive oil, garlic, salt, and pepper. Mix until just combined.
3. Form into meatballs (about 20-25). Place on a baking sheet lined with parchment paper.
4. Bake for 15-20 minutes or until cooked through.
5. While the meatballs are cooking, heat Marsala wine in a saucepan over medium heat. Add crushed tomatoes and bring to a simmer.
6. Serve the veal meatballs in the Marsala tomato sauce. Garnish with chopped parsley if desired.
Cooking Time: 30-40 minutes
Veal Marsala with Roasted Red Peppers and Feta
Elevate your dinner game with this rich and flavorful Veal Marsala dish, complemented by the sweetness of roasted red peppers and the tanginess of feta cheese.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 2 tablespoons olive oil
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/2 cup Marsala wine
– 1/4 cup chicken broth
– 2 roasted red peppers, sliced (see roasting instructions below)
– 1/4 cup crumbled feta cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season veal cutlets with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add veal and cook for 2-3 minutes per side, or until cooked through. Transfer to a plate and keep warm.
4. In the same skillet, add mushrooms and garlic. Cook until mushrooms release their liquid and start browning, about 5 minutes.
5. Add Marsala wine and chicken broth to the skillet, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes or until sauce has thickened slightly.
6. Stir in roasted red peppers and feta cheese. Serve with veal cutlets.
Roasting Red Peppers:
Preheat oven to 425°F (220°C). Place bell peppers on a baking sheet, drizzle with olive oil, and season with salt. Roast for 30-40 minutes or until skin is blistered and charred. Remove from oven and let cool. Peel off skin, slice into strips, and set aside.
Cooking Time: Approximately 20-25 minutes
Veal Marsala and Asparagus Stir-Fry
Veal Marsala and Asparagus Stir-Fry
A classic Italian-inspired dish that combines tender veal, rich marsala wine, and crispy asparagus. This quick and flavorful stir-fry is perfect for a weeknight dinner.
Ingredients:
- 1 pound veal cutlets, sliced into thin strips
- 2 tablespoons olive oil
- 1 cup asparagus spears, trimmed
- 2 cloves garlic, minced
- 1/4 cup marsala wine
- 1 tablespoon butter
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large skillet over medium-high heat.
- Add veal strips and cook until browned, about 2-3 minutes. Remove from skillet and set aside.
- In the same skillet, add garlic and asparagus; cook until tender, about 4-5 minutes.
- Pour in marsala wine and bring to a simmer.
- Add butter and stir until melted.
- Return veal to skillet and cook until heated through. Season with salt and pepper to taste.
Cooking Time:
About 15-20 minutes from start to finish.
Veal Marsala with Gorgonzola and Walnut Crust
Elevate your dinner game with this rich and savory veal dish, featuring a creamy Marsala sauce, tangy gorgonzola cheese, and crunchy walnut crust.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 1 cup all-purpose flour
– 2 tablespoons olive oil
– 2 cups chicken broth
– 1 cup Marsala wine
– 2 cloves garlic, minced
– 1/2 cup gorgonzola cheese, crumbled
– 1/4 cup chopped walnuts
– Salt and pepper to taste
Instructions:
1. Season veal cutlets with salt and pepper.
2. Dredge veal in flour, shaking off excess.
3. Cook veal in olive oil until browned, about 2-3 minutes per side.
4. In a separate pan, combine chicken broth, Marsala wine, and garlic. Bring to a simmer.
5. Add crumbled gorgonzola cheese to the sauce and stir until melted.
6. Place cooked veal on top of the sauce and let it simmer for 2-3 minutes.
7. Sprinkle chopped walnuts over the veal and serve hot.
Cooking Time: About 20-25 minutes
Veal Marsala with Sun-Dried Tomatoes and Basil
Elevate your veal dish with the rich flavors of marsala wine, sun-dried tomatoes, and fresh basil. This recipe combines tender veal scallops with a savory sauce, perfect for a special occasion.
Ingredients:
– 8 veal scallops
– 1/2 cup marsala wine
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup sun-dried tomatoes, chopped
– 1 tablespoon butter
– 2 tablespoons fresh basil, chopped
– Salt and pepper to taste
Instructions:
1. Season veal scallops with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add garlic and sauté for 30 seconds.
3. Add veal scallops; cook for 2-3 minutes per side, or until cooked through.
4. Remove veal from skillet; set aside.
5. In the same skillet, add marsala wine, sun-dried tomatoes, and butter. Simmer for 2-3 minutes, or until sauce has thickened slightly.
6. Stir in chopped basil.
7. Serve veal scallops with the Marsala sauce spooned over the top.
Cooking Time: 15-20 minutes
Veal Marsala with Sweet Peas and Mint
This classic Italian dish gets a fresh twist with the addition of sweet peas and mint, creating a delightful harmony of flavors. Tender veal cutlets are cooked to perfection in a rich marsala wine sauce, served with a pop of color from the bright green peas.
Ingredients:
– 4 veal cutlets
– 2 cups sweet peas (fresh or frozen)
– 1/4 cup fresh mint leaves
– 1 cup marsala wine
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season veal cutlets with salt and pepper.
3. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Cook veal for 2-3 minutes per side, or until cooked through. Transfer to a plate and cover with foil to keep warm.
4. In the same skillet, add remaining 1 tablespoon of butter. Add marsala wine and bring to a simmer.
5. Add sweet peas and mint leaves to the skillet. Simmer for 2-3 minutes, or until peas are tender.
6. Serve veal cutlets with the marsala sauce spooned over the top.
Cooking Time: 15-20 minutes
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