Classic Veal Marsala with Mushrooms
A traditional American dinner featuring tender veal medallions sautéed and simmered in a rich Marsala wine and mushroom sauce. This stovetop recipe delivers a flavorful, elegant meal ready in under 45 minutes.
Ingredients
Check ingredients as you go.
- Garnish
Let’s make it
Pat the veal medallions dry and season both sides generously with kosher salt and freshly ground black pepper.
Place the all-purpose flour in a shallow dish. Lightly dredge each veal medallion in the flour, shaking off any excess.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat until hot but not smoking. Add the veal in a single layer and sear for about 2-3 minutes per side until golden brown and cooked through. Work in batches if needed to avoid crowding.
Transfer the cooked veal to a warm plate and tent loosely with foil to keep warm. Lower the heat to medium and add the sliced cremini mushrooms to the skillet. Sauté for about 5 minutes until browned and softened.
Add the minced garlic to the mushrooms and cook for 30 seconds until fragrant, stirring constantly.
Pour in the dry Marsala wine and chicken stock. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Simmer the sauce for about 5-7 minutes, letting it reduce slightly.
Stir in the remaining 2 tablespoons of butter until melted and the sauce is glossy. Taste and adjust seasoning with salt and pepper as needed.
Return the veal medallions to the skillet, spooning the mushroom sauce over the top. Cook for an additional 1-2 minutes to warm through; do not overcook the veal.
Garnish
Transfer the veal and mushroom Marsala sauce to a serving platter or individual plates. Garnish with chopped fresh parsley before serving.
Tips & notes
Use thin veal medallions for quick, even cooking. Avoid overcrowding the pan to get a good sear. Let the sauce reduce well to concentrate flavors but keep it saucy enough to coat the meat nicely.
Saving it for later
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep sauce and veal together to prevent drying out.
Reheating
Reheat gently in a skillet over low heat until warmed through, adding a splash of chicken stock or water if the sauce thickens too much. Avoid microwaving to prevent veal from becoming tough.
