Mushroom Veal Marsala

In this tasty recipe, tender veal scallops are topped with a light mushroom marsala wine sauce. Since veal scallopini can be quite expensive, you could substitute either chicken or turkey cutlets, just use a meat mallet to pound them to equal thickness.

Buon Appetito!
Deborah Mele 2011

Mushroom Veal Marsala

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 30 minutes
A quick, elegant dish that would be great for a mid-week meal, or for weekend entertaining.


  • 6 oz. Cleaned, Thinly Sliced Mushroom (Portobello Are Nice)
  • 2 Tablespoons Oil
  • 2 Tablespoons Unsalted Butter
  • 8 Thin Slices Veal Scallopini (About 1 1/2 Pounds)
  • All-Purpose Flour Seasoned With Salt And Pepper
  • 1/2 Cup Sweet Marsala Wine
  • 3/4 Cup Chicken Broth
  • Salt & Pepper


  1. Place the seasoned flour in a plastic bag and add the veal scallops.
  2. Shake until they are well coated, then set aside.
  3. In a large skillet, heat the oil and butter until bubbly.
  4. Add the mushrooms and cook until golden brown, about 15 minutes.
  5. Remove to a separate dish.
  6. Fry the cutlets in the skillet one minute per side.
  7. Remove to the dish with the mushrooms.
  8. Add the Marsala wine, and deglaze, scraping up any browned bits from the bottom.
  9. Add the chicken broth and cook until the sauce has reduced by half and has thickened.
  10. Taste and add salt and pepper as needed.
  11. Return the mushroom and veal to the pan to reheat.
  12. Serve the veal with a good sized spoonful of the mushroom marsala sauce.