There’s something timeless about Italian cooking — simple ingredients, bold flavors, and a deep respect for tradition. Among the countless dishes that capture this essence, Veal Marsala stands proudly as one of the greats.

It’s elegant yet humble, easy to prepare, and endlessly comforting. In our kitchen, we are huge fans of fast, delicious meals that don’t compromise on taste, and this veal marsala recipe perfectly fits that description.

From quick sausage and potatoes to an easy pasta, we love all kinds of weeknight dishes ready in under 30 minutes.

But when it comes to the classics, we like to stay true to the original. The only change we made to this recipe was replacing green onions with leeks for a more delicate sweetness. Everything else remains as authentic as possible.

So, let’s dive into this veal marsala recipe, filled with rich flavors, a touch of Marsala wine, and that rustic Italian charm we can never resist.

How to Make Veal Marsala

• ‍Prepare the Veal: Using a meat mallet, tenderize the veal chops on both sides.

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• Season generously with salt and pepper, then coat them evenly with flour.

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• Set aside while you prepare the pan.‍
• Prepare the Butter: Melt the butter in a non-stick pan over medium heat. Add the olive oil.

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• Cook the Veal: Add the veal chops to the pan and cook for 2–3 minutes on one side.

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• Then, flip and cook for an additional 2–3 minutes. Keep an eye on the butter — it should stay golden, not burnt. Remove the veal and let it rest on a plate.‍
• Build the Marsala Sauce: In the same pan, add the chopped leek and sauté for a few minutes until softened. Add garlic if using.

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• Stir in the sliced mushrooms and cook until they reduce in size, about 3–4 minutes.

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• Bring back the chops in the pan.
• Pour in the Marsala wine and let it simmer for 2 more minutes until slightly reduced — this is the soul of your veal marsala sauce.

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• Serve and Enjoy:  Garnish with parsley. Serve immediately — preferably with a glass of red wine or a side of creamy mashed potatoes.

The Story Behind This Recipe

Every classic recipe has a journey, and veal in Marsala sauce is no exception. This dish was inspired by Chicken Marsala, a Sicilian recipe believed to have been created by English families living on the island in the 19th century.

Sicily was, and still is, famous for its sweet fortified Marsala wine, which became the signature ingredient of this sauce.

The veal version came shortly after, when an Italian chef named Roberto Giovanni decided that chicken, while delicious, was too dry for the rich, nutty flavor of Marsala wine.

He turned to veal — a tender, delicate cut that absorbs flavors beautifully — and the best veal marsala recipe was born.

In our home kitchen, this recipe became a staple once we realized how fast and satisfying it was. We kept the soul of the dish untouched but swapped green onions for leeks to add a subtle sweetness and depth to the sauce. It’s a tiny change, but one that makes a difference.

Nutritional Notes & Interesting Facts

If you’re curious about veal marsala calories, one serving (with sauce) averages around 450–480 calories, depending on the amount of butter and flour used. It’s a balanced meal rich in protein, moderate in healthy fats, and low in carbohydrates.

Marsala wine, used in this recipe, brings more than just sweetness — it contributes antioxidants and depth of flavor, turning a simple sauce into something memorable.

Pairing it with mushrooms adds umami and extra minerals like potassium and selenium, while the lean veal provides iron, zinc, and vitamin B12.

This is the beauty of Italian cuisine: it’s indulgent yet nourishing, flavorful yet simple. A perfectly cooked veal marsala recipe brings together the warmth of comfort food and the finesse of restaurant dining — all in less than half an hour.

FAQ: Everything You Need to Know About Veal Marsala

Before you get cooking, here are some common questions people ask about this dish:

Q: What to serve with Veal Marsala?

A: The traditional choice is mashed potatoes or polenta, but you can also serve it with buttered noodles, steamed green beans, or a crisp salad. The sauce complements starchy sides perfectly.

Q: What is Veal Marsala?

A: It’s a classic Italian dish made with tender veal cutlets cooked in a rich veal marsala sauce — a blend of butter, mushrooms, and Marsala wine. The sauce balances savory and sweet flavors beautifully.

Q: How to make Veal Marsala at home?

A: Follow the steps above: tenderize the veal, cook it in butter, add the leeks and mushrooms, and finish with Marsala wine. That’s the core of any how to make veal marsala guide.

Q: Can I use chicken instead of veal?

A: Absolutely. That’s the original version of the dish — Chicken Marsala. Just adjust the cooking time since chicken takes a bit longer to cook through.

Q: Is Marsala wine essential for the sauce?

A: Yes, it is the heart of the recipe. However, if unavailable, you can substitute with a dry sherry or a mix of white wine and a teaspoon of sugar.

Conclusion

I hope you’ll give this veal marsala recipe a try in your own kitchen — it’s comforting, elegant, and surprisingly simple to make. When you do, don’t forget to tag us on Instagram so we can see your version!

The full video of the recipe is now available on our YouTube channel, so check it out for the full cooking process — and don’t forget to like and subscribe for more delicious ideas every week.

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