• Serves 4
  • 30 minutes
  • Difficulty Medium
  • 10 Ingredients


I love serving this with roasted veggies or some mash to soak up the sauce. its so easy and once you have the marsala in the cupboard its a go-to dish!

Ingredients (serves 4)

  • 4 veal fillets, sliced thinly
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons unsalted butter
  • 2 cups mushrooms, thinly sliced
  • 1 clove garlic, minced
  • 1/2 cup dry Marsala wine
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon salt


  1. Combine flour, 1 teaspoon salt and pepper in shallow dish. Lightly coat cutlets with seasoned flour.
  2. Heat 2 tablespoons butter in a large nonstick frypan over medium heat until melted. Add mushrooms and garlic; cook and stir 5 minutes or until mushrooms are slightly browned. Remove from frypan
  3. Heat 1 tablespoon of butter in same frypan over medium heat until melted. Place 2 or 3 cutlets in frypan; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining cutlets, adding extra butter as needed.
  4. Add Marsala to frypan; increase heat to medium-high. Cook and stir until browned bits attached to skillet are dissolved and wine is reduced by half. Stir in sautéed mushrooms, parsley and ¼ teaspoon of salt; heat through. Spoon sauce over cutlets. Serve immediately.

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