BEST Veal Marsala

Name: BEST Veal Marsala
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Ingredients: 1 pound veal cutlets; salt and pepper; 2 ½ Tablespoons all-purpose flour; 2 Tablespoons unsalted butter; 1 Tablespoon extra virgin olive oil; ⅓ cup marsala wine; 1 cup water; ½ Tablespoon fresh thyme

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 people
Calories
2638 kcal
Course
Main Course
Cuisine
Italian

BEST Veal Marsala

Soren Pugh

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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!

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Ingredients

Servings

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
⅓ 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

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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!

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.
FRIDGE:
FRIDGE:
Store any leftover veal marsala in an airtight container in the fridge for up to 3 days.
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.
REHEATING:
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.
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
FREEZER:
FREEZER:
It is not recommended because the marsala wine sauce contains flour as a thickener and would be quite thin after defrosting
It is not recommended because the marsala wine sauce contains flour as a thickener and would be quite thin after defrosting
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 Information

Show Details

Calories 263.8kcal (13%) Carbohydrates 6.5g (2%) Protein 24.4g (49%) Fat 12.7g (20%) Saturated Fat 5.4g (27%) Polyunsaturated Fat 0.9g Monounsaturated Fat 5.3g Trans Fat 0.2g Cholesterol 103.5mg (35%) Sodium 118.5mg (5%) Potassium 446.6mg (13%) Fiber 0.3g (1%) Sugar 1.6g (3%) Vitamin A 216.5IU (4%) Vitamin C 1.4mg (2%) Calcium 13.2mg (1%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 2638 kcal

% Daily Value*

Calories	263.8kcal	13%
Carbohydrates	6.5g	2%
Protein	24.4g	49%
Fat	12.7g	20%
Saturated Fat	5.4g	27%
Polyunsaturated Fat	0.9g	5%
Monounsaturated Fat	5.3g	27%
Trans Fat	0.2g	10%
Cholesterol	103.5mg	35%
Sodium	118.5mg	5%
Potassium	446.6mg	10%
Fiber	0.3g	1%
Sugar	1.6g	3%
Vitamin A	216.5IU	4%
Vitamin C	1.4mg	2%
Calcium	13.2mg	1%
Iron	1.3mg	7%