Classic Veal Marsala Recipe -
Classic Veal Marsala Recipe
  • READY IN 35 mins

Classic Veal Marsala

Recipe by  

"I've spent extensive time eating my way through Italy. This recipe is modified from a restaurant in Bagnione, Italy. I've substituted a combination of low-salt beef and chicken broth in place of veal stock. Pork medallions, pounded out, are also commonly substituted."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Preheat the oven to 250 degrees F (120 degrees C).
  2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Lightly coat the veal medallions in flour, and season with salt and pepper. Cook in the heated skillet about 5 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove from the skillet, place in a baking dish covered with foil, and keep warm in the preheated oven until ready to serve.
  3. Heat the remaining olive oil in the skillet over medium low heat, and saute the shallot and mushrooms, scraping up any browned bits, until shallots are tender. Increase heat to medium high, and stir in the Marsala and garlic. Cook and stir until thickened. Mix the chicken broth and beef broth into the skillet, and continue to cook and stir until reduced to about 1/4 cup. Remove from heat, and whisk in the butter until melted. Serve over the veal.
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Reviews More Reviews

Most Helpful Positive Review
Apr 27, 2005

THis was a great recipe, and pretty easy. I read it wrong (and after reading the reviews, i think that was a good thing. I didn't reduce it down to 1/4 cup, I reduced it to 1/4 of it's original 4 cups of liquid. This left 1 cup of suace, which was perfect to cover the veal, and the pasta I made to go with it. It was a thin sauce, but it was thicker than the broth was originally, and I made sure it had cooled enough so the butter thickened it and didn't get greasy.

Most Helpful Critical Review
Sep 10, 2007

You cannot expect to reduce 3 cups of broth and a cup of wine to 1/4 cup unless you have 1 hr to cook. Add Marsala and stir in juices from the veal, heavy cream and butter. Forget the broth!

Apr 04, 2005

This is outstanding dish. My wife thinks I'm culinary expert after this one. It did take longer than expected for liquid to reduce. I will cut down amount of broth next time.

May 10, 2006

Loved this recipe! Probably the best Marsala I've ever made. I will be trying it again soon with chicken. Definitely do NOT reduce the sauce down to 1/4 cup, though. It's just not enough sauce. I reduced to about a cup and still wish I had had more! Will probably reduce to 1 1/2 cups next time. Also, I was thinking about omiting the butter at the end but ended up leaving it. Definitely a good idea because finishing the sauce with the butter is the perfect touch! 5 stars!

May 31, 2004

This recipe was tremendous. I have tried many Marsala recipes, but this is by far the only one I have ever made that is “Second To None”. The only change I made was to reduce the chicken broth to one cup. My family likes a lot of gravy/sauce so I did not reduce the liquid, however, I did thicken it with flour which enabled it to stay on the pasta. I rated this with 5 STARS, although it Rated a 10 at our dinner table. Thanks Nan for sharing.☺

Jan 20, 2009

Although the basic ingredients in this recipe are great, following the instructions and amounts exactly would yield an undesirable result. I agree with another reviewer, who felt that it would take much longer than 30 min. to reduce 2 cups of chicken stock, 1 cup of beef stock, and 1 cup of marsala. I omitted 1 cup of stock, and it still took over 30 min. to reduce it to a suitable thickness. The recipe calls for way too much flour for dredging the veal, but fortunately you will need to add some of it to your scrapings in your pan in order to thicken this much liquid. Of course, one could just reduce the sauce longer, but the problem is that the veal is sitting in the oven the whole time, and will be shockingly overdone by then. I would avoid reducing or omitting the butter from the sauce, as this creats a great velvety texture.

Jan 03, 2011

Excellent!!! We substitute pork tenderloin for veal on Veal Scallopini so I tried the same in this. Worked perfect !! I actually like the pork a lot better than veal. Will make this often as we are big Marsala fans. I didn't let it cook down as far as 1/4 cup either. Wanted lots of sauce !! Pounded the pork down to thin pieces also !!!

Feb 18, 2007

The flavor was delicious and my husband and I loved it. I served it over egg noodles. I made the mistake of NOT using low sodium broth, and it was too salty, so the noodles toned that down some. I agree with other raters about the reduction. After 30 minutes it didn't look like it was going to thicken or reduce a whole lot, so I added a little flour, reduced to about 1 to 1 1/2 cups, and I needed that much as we love sauce. Thank you for the recipe, my first time making marsala and I will make this a regular part of my meals now.


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  • Calories
  • 491 kcal
  • 25%
  • Carbohydrates
  • 43.9 g
  • 14%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 18.3 g
  • 28%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 23.6 g
  • 47%
  • Sodium
  • 314 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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