The Very Best Veal Marsala Recipe

July 23, 2012 2 Comments

Veal Marsala Recipe

How to Make Incredible Veal Marsala

I learned this recipe from my friend Chef Ricco Deluca who has forgotten more about cooking Italian food then I’ll ever know. He grew up in family of cooks including his mom who was Frank Sinatra’s family cook for more than 15 years.

I wanted to know how to make the very best veal Marsala so I asked Ricco not only for his recipe, but to give me everything he could think of that would make this the best veal Marsala recipe ever. I hounded him with questions about why he did something this way and why other things that way. The final result is filled with so many details that only a real foodie would enjoy, I decided to tell Ricco’s veal Marsala story in different chapters.

For those who just want the recipe without all the detailed explanations, I’ve included it here. But if you want to know why Chef Ricco cooks the mushrooms separately from the rest of the dish, you’ll want to check out the other parts to the story. Here I’ll discuss different ingredients like salted or unsalted butter, what type of veal and why demi glace?

Ricco and I talked about cooking equipment including what kind of pan to use and what size. We discussed cooking techniques and adjustments to make while preparing this dish.  You may think information overload, but this what I love about cooking. I don’t just want to know what to, when to do it and how long to do it for, I want to know WHY.

The Quick & Easy Version of Veal Marsala

If you are already proficient in the kitchen or are not that particular about the details, here’s Chef Ricco’s Veal Marsala Recipe with no explanations.  They are really easy to follow and will produce an amazing dish for 2 people. Of course, if you want to serve more, just adjust the recipe for 4 or more people.

You can find veal already already scallopini style which means pounded thin into quick cooking servings but if you can’t, you can purchase veal cutlets and pound them yourself with a meat pounder or the bottom of a heavy cooking pan.

Ricco likes to cook the mushrooms separately from the sauce and serve them as a garnish when platting or add them to saucepan right before serving.

Essential Ingredients & Cookware for Veal Marsala?

In part 2 of my quest for Veal Marsala Perfected, I look at the important ingredients necessary for preparing this dish. Go to Part 2: Veal Marsala Ingredients.  And then check out the best cookware you can use for preparing this dish. Go to Part 3: Best cookware for Veal Marsala.

Veal Marsala Recipe

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 2 persons

Veal Marsala Recipe


3 tablespoons butter

1 tablespoon oil

1/4 pound mushrooms, clean and thinly sliced

6 veal scallopini cutlets, depending on cutlet size or your appetite.

1 medium shallot, minced

1 sprig of thyme, finely chopped

salt and white pepper, to taste

¼ cup of Marsala

¼ cup of demi glace

How To Prepare At Home

Prep the veal if necessary so you end up with 6 thin scallopini styled cutlets.

Before you start cooking the veal, prep the mushrooms and saute in 1 tablespoon of butter until just tender. Transfer to a plate and reserve.

Heat a frying pan large enough to cook all 6 cutlets over medium-high heat. If you don't have a pan big enough to accommodate all 6, cook the cutlets in batches of 3.

Add the oil & 1 tablespoon of butter to the pan.

While the butter melts and the oil heats up, dredge each cutlet in seasoned flour. Be sure to shake off all excess or the flour will burn and stick to the pan.

Pan fry the cutlets for approximately 1 minute per side. Transfer the veal to a plate and cover with foil to keep warm.

Discard remaining oil in the pan and reduce heat to medium.

Add shallot, thyme, salt and pepper and cook for 1 minute. Remember to keep stirring so nothing burns.

Add Marsala wine and reduce by half.

Add demi glace, stir and cook until the sauce is thick enough to coat the back of a spoon. At this time I like to add the remaining tablespoon of butter to the pan. It's called mounting and helps "finish" the sauce.

At this time, I may add the previously cooked mushrooms back to the pan to reheat in the sauce or I may just add them to the top of veal as a garnish. You decide.

Taste and correct seasonings with salt & pepper.

Transfer the cooked veal cutlets back to the pan to reheat before serving. I like to spoon the sauce over the cutlets at this time while they are heating up.

Serve with pasta or rice and a favorite vegetable side dish.


photo credit: Ralph Daily


Last modified on Tue 2 January 2018 10:55 am

Comments (2)

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  1. Laura Primavera says:

    For the veal marsala recipe. Can the veal be dredged in whole wheat flour without compromising the recipe?? Thank you.

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