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Veal Scaloppine Marsala Recipe

This easy Veal Scaloppine Marsala recipe features tender veal in a rich marsala wine sauce with mushrooms, making it the perfect, quick Italian dinner for any night.

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Table of Contents

The delicious red wine sauce, mushrooms, and veal make the perfect weeknight dinner. Serve the perfectly cooked veal scallopini alongside some mashed potatoes and green beans and you’ll have a complete meal! You need just a few ingredients to make this dish which proves that the most delicious dinner recipes are sometimes the easiest!

veal scalloppine with lemon slices. Photo credit:

Italian Veal Scaloppine al Marsala Wine

Scaloppine is a type of Italian dish that is made with thin slices of meat (scaloppine translates to thinly sliced meat!). veal, chicken, beef, and even fish can be turned into a classic scaloppine meal. The pieces of meat are classically dredged in flour, fried, and then cooked in a sauce.

This easy scaloppine recipe uses marsala sauce to top the fried veal. Marsala is a sweet fortified wine that is another classic Italian ingredient. It is made with marsala, sliced mushrooms, and chicken broth. The leftover flour in the pan helps thicken the sauce and adds the perfect amount of flavor. It is seriously delicious!

Veal marsala with pasta and bread. Photo credit:

Ingredients for Veal Marsala

You only need a few simple ingredients to make veal marsala. Here is a quick look at what you will need to make this easy recipe and a few substitutes you can use if needed.

  • Veal cutlets – Veal cutlets are typically sliced very thin which is perfect for this recipe. The cutlets should be about 1/4 of an inch thick. Pound the veal with a meat mallet or rolling pin if they are too thick. This will help tenderize the meat and make it nice and thin.

  • Salt and pepper – Salt and pepper are used to season the veal.

  • Flour – The veal cutlets are dredged in the flour. The flour will help thicken the marsala sauce and also help brown the veal.

  • Olive oil and butter – Olive oil is used to sear the veal which butter cooks the mushrooms and helps make the delicious sauce.

  • Crimini mushrooms – You can also use baby bella mushrooms to make the veal marsala. Just make sure the mushrooms are washed and free of dirt!

  • Garlic – Fresh chopped garlic has the most flavor!

  • Chicken stock – Chicken stock is best but beef stock can also work well for a richer mushroom marsala sauce.

  • Marsala wine – A good marsala wine is key to making the perfect veal marsala. Make sure you use a new bottle and not one that has been opened too long as the flavor definitely diminishes over time.

  • Parsley – Parsley is a traditional Italian garnish that goes well with this classic dish.


Veal cutlets on cutting board. Photo credit:

How to Make Veal Scaloppine

Our veal marsala recipe is incredibly easy. In just a few simple steps, you can make a classic Italian dinner that everyone in the family will adore. Here is what you need to do:

  1. Season the meat: Sprinkle the veal with salt and pepper then dredge veal through the flour.

  2. Sear the meat: Quickly sear the veal in hot olive oil in a large skillet over medium high heat until it is golden brown on both sides. Then remove it from the pan and return the skillet to the stovetop.

  3. Make the marsala wine sauce: Melt butter in the skillet then add the mushrooms. Once the mushrooms are soft, add the garlic. Add marsala and chicken broth then simmer until the sauce is thick.

  4. Cook the veal: Return the veal to the skillet with the sauce and cook for about 1-2 minutes to reheat the meat.

  5. Enjoy!: Serve the veal marsala while hot alongside a simple green salad, roasted potatoes or on top of noodles.

Isn’t it amazing how easy it is to make this elegant dish?! Veal scallopine marsala is going to become one of your go-to recipes. It is just so good and so simple to put together that you will crave it all the time! Enjoy.

If you prefer pork over veal, make sure to try this Italian porchetta recipe for another classic.

Veal scaloppine marsala Recipe Feature Image - 1390x600

Veal Scallopine Marsala Recipe

Veal Marsala is one of the best Italian-American dishes you will ever make. This easy veal marsala recipe comes together in just minutes.
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 356 kcal


  • Measuring cups
  • Measuring spoons
  • Shallow bowl
  • Large Skillet
  • Rubber spatula
  • Tongs


  • 8 veal cutlets about 2 pounds
  • Salt and pepper
  • 1/4 cup flour
  • 3 Tablespoons olive oil
  • 3 Tablespoons butter
  • 3 cups sliced crimini mushrooms
  • 3 cloves garlic minced
  • 1 1/2 cups chicken stock
  • 1/2 cup marsala wine
  • 2 Tablespoons fresh parsley chopped


  • Sprinkle the veal cutlets with salt and pepper on both sides of the meat.
  • Add the flour to a shallow bowl and dredge the cutlets through the flour, coating both sides of the meat in flour but shaking off the excess.
  • Add the olive oil to a large skillet and heat over medium heat. Add the floured cutlets to the hot oil and sear for about 2 minutes then flip and cook for another minute to brown the veal. Remove the veal from the pan and set aside.
  • Add the butter to the skillet and let it melt.
  • Add the mushrooms to the skillet and toss them in the butter. Cook for about 6 minutes. There should be no water in the pan and the mushrooms should be golden brown and soft.
  • Add the garlic to the pan and fry for one more minute.
  • Add the marsala wine to the pan and cook for one minute.
  • Add the chicken broth to the skillet and stir well, scraping the browned bits off the bottom of the pan. Simmer for about 5 minutes or until the sauce starts to thicken.
  • Add the veal back to the skillet with the sauce and cook for 2 more minutes.
  • Serve immediately with a sprinkle of fresh parsley.


  • Wine Quality Matters: Using a high-quality Marsala wine significantly enhances the flavor of the sauce. Opt for a fresh bottle of Marsala that hasn't been opened for too long to ensure the best taste.
  • Meat Preparation: For the most tender veal, pound the cutlets to about 1/4 inch thickness before cooking. This not only ensures even cooking but also tenderizes the meat, making it easier to eat.
  • Mushroom Choices: While crimini mushrooms are recommended, feel free to experiment with other types like porcini or shiitake for different flavors and textures in your veal Marsala.
  • Sauce Consistency: After adding the flour-dredged veal back into the sauce, ensure it simmers for just enough time to thicken the sauce without overcooking the meat. The leftover flour on the veal helps to thicken the marsala sauce, achieving a rich and velvety consistency.
Keyword Marsala, Scaloppine, Veal

Disclaimer: Please be aware that the food images displayed on this website are for illustrative purposes only. They do not represent the actual dishes or presentations you might achieve when following our recipes. While we strive to inspire your culinary journey, the appearance of your dishes may vary.

Frequent Asked Questions

Veal marsala is made with thinly sliced veal marsala, mushrooms, and a marsala wine sauce. Garlic, chicken broth, parsley, and salt and pepper are also used to season the dish and make it absolutely delicious.

Veal scallopini will be tough if it is cooked too long. Make sure you only sead the veal quickly in the skillet to brown the outside of the meat then return the cutlets to the sauce for just one or two more minutes. Thin pieces of meat cook very quickly! You do not want to overcook the meat or it will be far too tough. Also, be sure to pound veal cutlets with a meat mallet before you start the recipe to make the meat tender. This extra step will improve the texture of the veal tremendously.

Veal marsala pairs well with light red wines. Try serving this veal marsala with pinot noir, chaniti, or a simple dolcetto. Some people like to serve the veal with a small glass of the same marsala used to cook the veal. Just remember that Marsala is a fortified wine and much stronger than a regular glass of red wine.

The most tender part of the veal is the rump. The hindsaddle of the veal is the best cut for making veal scallopini. It is boneless and has very little cartilage or fat making it perfect for quick cooking.

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