📝 About This Recipe
Transport your kitchen to the heart of Sicily with this elegant, restaurant-quality Veal Marsala. Tender, milk-fed veal scallopini are lightly dredged and pan-seared until golden, then smothered in a rich, mahogany-hued reduction of sweet Marsala wine and earthy cremini mushrooms. The addition of salty prosciutto and a touch of cold butter creates a velvety sauce that is both sophisticated and deeply comforting.
🥗 Ingredients
The Veal
- 1 pound Veal Scallopini (pounded to 1/4-inch thickness)
- 1/2 cup All-purpose flour (for dredging)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Freshly ground black pepper
The Aromatics and Mushrooms
- 3 tablespoons Extra-virgin olive oil (divided)
- 4 tablespoons Unsalted butter (divided; 2 tbsp for searing, 2 tbsp for finishing)
- 10 ounces Cremini mushrooms (cleaned and sliced)
- 2 ounces Prosciutto (thinly sliced into ribbons)
- 1 large Shallot (finely minced)
- 2 cloves Garlic (thinly sliced)
The Sauce and Garnish
- 3/4 cup Sweet Marsala wine (look for a high-quality Italian brand)
- 1/2 cup Chicken stock (low-sodium)
- 2 sprigs Fresh thyme (leaves removed and chopped)
- 2 tablespoons Fresh Italian parsley (finely chopped for garnish)
- 1 teaspoon Lemon juice (to brighten the sauce)
👨🍳 Instructions
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1
Place the veal slices between two sheets of plastic wrap and gently pound them with a meat mallet to an even 1/4-inch thickness. Pat the meat dry with paper towels.
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2
In a shallow bowl, whisk together the flour, salt, and black pepper. Dredge each piece of veal in the flour, shaking off any excess. You want a very thin, translucent coating.
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3
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large stainless steel or cast-iron skillet over medium-high heat until the butter foam subsides.
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4
Working in batches to avoid crowding, sear the veal for about 2 minutes per side until golden brown. Transfer the seared veal to a warm plate and tent loosely with foil.
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5
Wipe out any burnt flour from the skillet. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the sliced mushrooms and cook undisturbed for 3-4 minutes until they begin to brown.
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6
Stir the mushrooms and add the prosciutto ribbons and minced shallots. Sauté for another 2-3 minutes until the shallots are translucent and the prosciutto is slightly crisp.
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7
Add the sliced garlic and chopped thyme. Cook for just 30-60 seconds until fragrant, being careful not to burn the garlic.
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8
Pour in the Marsala wine, using a wooden spoon to scrape up all the delicious browned bits (fond) from the bottom of the pan. Let the wine reduce by half, which should take about 3-4 minutes.
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9
Pour in the chicken stock and simmer for another 3-5 minutes until the sauce has thickened slightly and looks glossy.
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10
Reduce the heat to low. Whisk in the remaining 2 tablespoons of cold butter and the lemon juice. This 'monter au beurre' technique creates a silky, professional finish.
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11
Return the veal and any accumulated juices to the pan. Simmer gently for 1-2 minutes just to warm the veal through and coat it thoroughly in the sauce.
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12
Taste the sauce and adjust seasoning with salt and pepper if needed. Garnish generously with fresh Italian parsley and serve immediately.
💡 Chef's Tips
Always use a 'Sweet' Marsala rather than 'Dry' for this specific dish to achieve that classic flavor profile. Don't skip pounding the veal; even thickness ensures the meat cooks quickly and remains tender. Ensure your pan is hot before adding the veal to get a good sear without overcooking the interior. If the sauce becomes too thick, add a splash more chicken stock to reach your desired consistency. Use cold butter at the very end to finish the sauce—this prevents the sauce from breaking and gives it a mirror-like shine.
🍽️ Serving Suggestions
Serve over a bed of buttery egg noodles or angel hair pasta to soak up the extra sauce. Pair with sautéed garlic spinach or roasted asparagus for a bright, green contrast. A crisp, dry white wine like Pinot Grigio or a light-bodied red like Pinot Noir balances the richness. Serve with warm, crusty ciabatta bread for dipping into the mushroom reduction.