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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
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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