Name: Savory Italian Veal Marsala Ready in Just 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 cutlets Veal Cutlets (Tender, thin slices); to taste Salt; to taste Pepper; 2.5 tablespoons All-Purpose Flour (Can be replaced with cornstarch for gluten-free); 2 tablespoons Unsalted Butter (Adds richness); 1 tablespoon Extra Virgin Olive Oil (For sautéing); 0.33 cup Marsala Wine (Key ingredient for flavor); 1 cup Water or Low-Sodium Chicken Broth (Broth enhances richness); 0.5 tablespoon Fresh Thyme (Can use dried thyme as substitute)

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The tantalizing aroma of this Italian Veal Marsala wafts through my kitchen, instantly transporting me to a cozy trattoria in the heart of Italy. This recipe is a delightful nod to classic Italian cuisine, where tender veal cutlets are enveloped in a luscious marsala wine sauce, all ready in just 30 minutes! Not only is this dish a fantastic low-carb, high-protein option perfect for those of us looking to ditch the fast food routine, but it’s also budget-friendly and effortlessly elegant for any weeknight dinner. If you’re craving something quick yet indulgent, this Veal Marsala will surely become a new favorite. Curious how to make this delicious meal come together in a snap? Let’s dive right in!

Why is Italian Veal Marsala a Must-Try?

Flavor Explosion: The combination of tender veal and a sweet marsala wine sauce creates a memorable taste that feels like a hug in a bowl.
Quick and Easy: In just 30 minutes, you’ll have a gourmet meal ready to impress family or guests without the need for complicated techniques.
Versatile Options: Love the recipe? Feel free to swap out veal for pork cutlets or chicken for delightful variations.
Healthy Choice: Enjoy a meal that’s low-carb and high-protein, making it a nutritious alternative to fast food.
Pair this dish with seasonal roasted vegetables or crusty bread, and you’ve got a complete meal that satisfies and nourishes. Dive into this delightful classic and find your new go-to recipe!

Italian Veal Marsala Ingredients

• Get ready to savor each bite with essential ingredients!

For the Veal

Veal Cutlets – These tender, thin slices create the ideal base for your dish, ensuring delicious flavor.
Salt and Pepper – Essential seasonings that enhance the meat’s natural taste; consider adding fresh herbs for an extra punch.
All-Purpose Flour (2 ½ tablespoons) – A crispy coating that locks in moisture; exchange with cornstarch for a gluten-free version (just ¼ tablespoon in sauce).

For the Sauce

Unsalted Butter (2 tablespoons) – Adds richness and helps brown the veal beautifully. Opt for dairy-free butter if needed!
Extra Virgin Olive Oil (1 tablespoon) – Ideal for sautéing, this oil complements the flavors expertly; regular olive oil works just as well.
Marsala Wine (⅓ cup) – The star of the dish that brings depth and sweetness; don’t swap this out for an authentic taste!
Water or Low-Sodium Chicken Broth (1 cup) – Adds flavor while building the sauce; using broth will enhance the overall richness.
Fresh Thyme (½ tablespoon) – An herb that infuses the sauce with aromatic notes; feel free to use less dried thyme in its place (⅛ teaspoon).

Now that you have all the ingredients laid out, you’re just moments away from creating a sumptuous Italian Veal Marsala that will become a dinner favorite!

Step‑by‑Step Instructions for Italian Veal Marsala

Step 1: Tenderize and Season the Veal
Begin by placing the veal cutlets between two sheets of plastic wrap. Use a meat mallet to gently pound them to about ¼ inch thick, ensuring tenderness. Once done, season both sides generously with salt and pepper. Finally, coat each cutlet with 2 tablespoons of flour, shaking off any excess, which will help create a lovely crust when cooked.

Step 2: Cook the Veal
Heat a large skillet over medium heat and add 2 tablespoons of unsalted butter and 1 tablespoon of extra virgin olive oil. Once the butter has melted and the oil is shimmering, carefully add the coated veal cutlets to the pan. Sauté for 1 ½ to 2 minutes on each side until they are golden brown. Once cooked, remove the veal from the skillet and set it aside on a warm plate.

Step 3: Prepare the Marsala Sauce
In the same skillet, add ⅓ cup of marsala wine, scraping the bottom of the pan to release any browned bits. Allow the wine to simmer for about 2-3 minutes, reducing by half. This step concentrates the flavors, essential for your Italian Veal Marsala. Meanwhile, whisk together the remaining flour with 1 cup of water or low-sodium chicken broth.

Step 4: Thicken the Sauce
Once the marsala wine has reduced, add the slurry (flour and broth mixture) to the skillet. Stir continuously to prevent lumps from forming. Season with salt to taste. Let this mixture simmer for another 3-4 minutes until it thickens and becomes glossy. The aroma at this stage will be enticing!

Step 5: Combine and Serve
Return the sautéed veal cutlets to the skillet, allowing them to bask in the rich marsala sauce. Sprinkle in ½ tablespoon of fresh thyme, stirring gently to coat the cutlets. Let everything warm together for 1-2 minutes, ensuring the veal is heated through. Serve your Italian Veal Marsala immediately, perhaps with crusty bread or seasonal roasted vegetables for a complete meal.

Italian Veal Marsala Variations

Feel free to mix and match flavors to create a unique masterpiece with these exciting substitutions!

Pork Cutlets:
Swap veal for thin pork cutlets, offering a different yet delightful flavor that still shines in the rich marsala sauce.
Dairy-Free:
Use dairy-free butter instead of unsalted butter to create a creamy, rich sauce without the dairy. This small change ensures everyone can enjoy this comforting dish!
Gluten-Free:
Replace all-purpose flour with cornstarch (just ¼ tablespoon) for a gluten-free option that thickens the sauce beautifully without sacrificing taste.
Mushroom Addition:
Incorporate sliced mushrooms for an earthy twist, crafting a delicious Mushroom Veal Marsala that’s bursting with extra flavor and texture!
Creamy Delight:
Stir in a splash of heavy cream after cooking for a luxurious, creamy marsala sauce that takes each bite to the next level.
Herbed Up:
Add a sprinkle of fresh rosemary or basil alongside thyme to elevate the herbal notes, infusing the dish with vibrant flavors.
Spicy Twist:
For a kick, toss in red pepper flakes to introduce warmth and excitement. Perfect for those who crave a bit of spice in their meal!
Broth Boost:
Use homemade or high-quality chicken broth instead of water to boost the flavor of the sauce further, making it even more savory and satisfying.

Elevate your cooking experience and explore these variations to find your ultimate Italian Veal Marsala recipe! And if you’re curious about other delightful dishes, don’t miss trying out Italian Ground Chicken or swapping in some chicken for a divine Chicken Marsala experience.

Storage Tips for Italian Veal Marsala

Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if the sauce thickens too much.
Freezer: Freezing is not recommended for Italian Veal Marsala, as the flour-based sauce may not maintain its texture when defrosted.
Reheating: When reheating, always aim to warm through rather than boil, as this helps keep the veal tender. Enjoy your meal fresh for the best taste!

What to Serve with Italian Veal Marsala

When planning your meal to savor that rich, flavorful sauce, think creatively to create a delightful dining experience!

Creamy Mashed Potatoes: These buttery, smooth potatoes soak up the marsala sauce perfectly, enhancing every bite of tender veal.
Seasonal Roasted Vegetables: Freshly roasted zucchini, bell peppers, and carrots add a vibrant crunch and balance to the dish’s richness. The colorful presentation is as appetizing as it is nutritious.
Garlic Bread: Hot, crusty garlic bread is perfect for sopping up the luxurious sauce, ensuring no drop is left behind. The favorite comfort food of many, it makes every bite even more satisfying.
Wild Rice Pilaf: A nutty and fragrant side, wild rice pilaf complements the subtle sweetness of the marsala perfectly, creating a balanced flavor profile.
Caesar Salad: The crisp romaine, creamy dressing, and tangy Parmesan bring a refreshing contrast to the hearty veal, making your meal feel even more robust.
Chardonnay: A glass of chilled Chardonnay amplifies the flavors of the dish while harmonizing with the sweetness of the marsala sauce. It’s a delightful pairing that enhances the overall dining experience.
Chocolate Mousse: As a sweet finish, this rich and airy dessert provides a beautiful end to your meal. Its luxurious texture and flavor are a treat to enjoy after the savory indulgence of veal marsala.

Explore these pairings, and let your dinner table come alive with flavors that delight!

Make Ahead Options

These Italian Veal Marsala are perfect for busy home cooks looking to save time during hectic weeknights! You can tenderize and season the veal cutlets up to 24 hours in advance, storing them in an airtight container in the refrigerator; this allows the flavors to meld beautifully. Additionally, you can prepare the marsala sauce (without the veal) ahead of time and refrigerate it for up to 3 days; just remember to reheat it gently to maintain its glossy texture. When it’s time to serve, simply sauté the veal and combine it with your warmed sauce—resulting in a delicious homemade meal that’s ready in a flash!

Expert Tips for Italian Veal Marsala

Room Temperature Meat: Ensure your veal cutlets are at room temperature before cooking. This promotes even cooking and keeps the meat tender.
Monitor Cooking Time: Avoid overcooking the veal by monitoring its doneness. Aim for a perfect internal temperature of 145°F (63°C) for the ideal texture.
Thickening Consistency: When adding the slurry to the marsala sauce, whisk constantly to prevent lumps and achieve a smooth, glossy finish.
Flavor Depth: Allow the marsala wine to reduce to concentrate the flavors. This step is crucial for a rich and satisfying sauce in your Italian Veal Marsala.
Herb Substitutions: If fresh thyme isn’t available, use dried thyme sparingly, as it is more potent. Remember, dried herbs do not need as long to infuse their flavor.

Italian Veal Marsala Recipe FAQs

What should I look for when selecting veal cutlets?
When choosing veal cutlets, look for meat that is pale pink with a firm texture and minimal marbling. The cutlets should be thin and evenly cut. If you’re unsure, ask your butcher for help in selecting the freshest cut available.

How long can I store leftover Italian Veal Marsala?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, I recommend using low heat on the stovetop, adding a splash of broth if the sauce becomes too thick. This helps maintain both flavor and tenderness.

Can I freeze Italian Veal Marsala?
Unfortunately, freezing Italian Veal Marsala is not advisable due to the flour-based sauce, which doesn’t hold up well when defrosted. The sauce may separate or become grainy, losing its delightful consistency. For the best experience, enjoy the dish fresh!

What if my marsala sauce doesn’t thicken properly?
If your sauce isn’t thickening as expected, it may need more time to simmer. Continue to cook the sauce on medium heat, stirring frequently. If it’s still not thickening, you can whisk together a little more cornstarch with water to form a slurry and add it gradually to the sauce, stirring until you achieve the desired consistency.

Is Italian Veal Marsala suitable for individuals with gluten allergies?
Yes! You can make Italian Veal Marsala gluten-free by replacing all-purpose flour with cornstarch. Use only ¼ tablespoon of cornstarch in the sauce, as it’s more potent. Just ensure that all other ingredients, including the marsala wine and broth, are gluten-free.

Can I make Italian Veal Marsala in advance?
You can prepare the components of the dish ahead of time by tenderizing and seasoning the veal and making the marsala sauce. Store them separately in the fridge. When ready to serve, cook the veal and combine it with the sauce for a delicious meal that’s ready in a flash! Just keep the veal refrigerated for up to 1 day prior to cooking.