Veal scallopini is the main ingredient in this Italian Veal Marsala without Cream. A meal I ate often growing up in an Italian family. What makes this so special is the tender cut of meat paired with a sweet wine gravy using Marsala wine.
Now, you don't have to use veal for this recipe at all, you can also make this using chicken and make a chicken marsala version of this recipe.
If you like recipes with veal, you should try my recipe for Veal Parmigiana, Pappardelle with Short Rib Ragu, or my Spaghetti and Meatballs made with ground veal.
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The Difference Between Veal and Beef
You can definitely substitute beef fillets for this recipe if you can't find veal. But before you do let's compare beef vs veal.
Both Beef and veal come from cattle. One of the main differences is that veal is younger in age and cuts of meat from beef come from mature cattle. Beef has a more robust flavor and is darker in color and has a firmer texture than its younger counterpart of veal.
Since veal comes from younger calves, usually under 6 months old, the meat will be lighter in color and have a tender texture. Veal's mild flavor makes it a favorite in dishes like scallopini, osso buco, or cutlets.
Here's Why You'll Love this Dish
- meat becomes so tender that you'll be able to cut it with your fork
- mild flavor of the been is enhanced with the sweet taste of Marsala wine
- pairs well with root vegetables, mashed potatoes or polenta
- kid friendly as the alcohol in the Marsala wine evaporates leaving the sweet flavor behind
- an easy to prepare meal that will make you look like you spent hours in the kitchen
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Ingredients
This Veal Marsala without Cream comes together with the following ingredients: onions, veal scallopini, marsala wine, broth, flour, butter, olive oil, mushrooms and seasoning.
For exact measurement details see recipe card...
How to Make Veal Marsala without Cream
This recipe for veal cutlets is simple to make, just get all of your ingredients ready.
Dry off and season your veal cutlets with salt and pepper.
Dredge them in flour and set aside.
Sear the veal cutlets on both sides in a skillet using ½ tablespoon of butter and olive oil.
Remove veal and transfer to a plate.
Pour marsala wine in skillet and deglaze pan, scraping bits from bottom. Sauté onion in skillet with more butter.
Add mushrooms and cook for 2 minutes.
Add beef broth and bring to a boil.
Return veal to the skillet, moving mushrooms so that they are on top of the veal. Add more broth only if needed to cover veal.
Simmer veal in skillet covered for about 30 minutes.
Storage:
Veal Marsala without Cream stores very well. You can store it in an airtight container in the refrigerator for 3 to 4 days. Then heat up over the stovetop, toaster oven or in the microwave.
You can also freeze any leftovers in the freezer for up to 1 month. If you have a lot of leftovers, freeze in batches so that you don't need to defrost everything in order to have one slice.
Thaw out overnight in the refrigerator, then reheat as usual.
Top Tips
The veal will be very tender so there is no need to pound the meat.
Make sure to pat dry the veal with a paper towel before seasoning and searing in the pan.
Veal Marsala Baking Option
After searing, place it in a baking dish. Preheat oven to 350 degrees F.
Continue with deglazing using the marsala wine, sauteing onions and adding mushrooms to the skillet. Pour skillet contents of mushroom broth mixture on top of veal. Add broth if necessary to cover the veal.
Place in oven for 30 to 35 minutes or until veal is fork tender.
Substitutions and Variations
Here are some variations and substitutions for a veal marsala recipe:
- Vermouth - substitute vermouth for dry marsala wine, they taste very similar and sweet
- Heavy Cream - make a chicken marsala with cream by adding cream at the very end
- Chili - spice it up and add some chili peppers
- Chicken - swap out the veal for chicken to make chicken marsala
- Alcohol Free - make it alcohol free by using a sweet vinegar like a balsamic vinegar or alcohol free sweet wine.
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
Yes, veal is meat from young calves, usually under three months of age, whereas beef is meat from adult cattle. People use veal meat for its delicate and tender texture, mild flavor, and versatility in various dishes such as stews, roasts, and meatballs.
Marsala wine is one of the main ingredients and the reason for name of the recipe. However, if you don't have Marsala wine, you could substitute it for another sweet wine like Vermouth.
Related
Looking for other recipes like this? Try these:
Recipe Details
Veal Marsala Recipe
https://easyhomemaderecipes.caIngredients
- 1¼ lb Veal Cutlets 6 - 8 slices veal cutlets
- salt and pepper
- 1 cup all purpose flour
- 1½ tbsp Butter divided
- ¼ cup Olive Oil
- 1 cup Marsala Wine or Vermouth
- 1 cup White Onions diced
- 2 cup Mushrooms sliced
- 1 cups Beef Broth
- 1 tbsp corn starch optional
Instructions
- Dry off and season your veal cutlets. Dredge them in flour and set aside.1¼ lb Veal Cutlets, salt and pepper, 1 cup all purpose flour
- Sear the veal cutlets on both sides in a skillet using ½ tablespoon of butter and olive oil.1½ tbsp Butter, ¼ cup Olive Oil
- Remove veal and transfer to a plate.
- Pour marsala wine in skillet and deglaze pan, scraping bits from bottom.1 cup Marsala Wine
- Sauté onion in skillet with more butter.1 cup White Onions
- Add mushrooms and cook for 2 minutes.2 cup Mushrooms
- Add beef broth and bring to a boil.1 cups Beef Broth
- Return veal to the skillet, moving mushrooms so that they are on top of the veal. Add more broth only if needed to cover veal.
- Simmer veal in skillet covered for about 30 minutes.
- 10 minutes before serving make a slurry of 2 tablespoons of cold water and 2 tablespoons of corn starch and mix into skillet liquid stir and cook until thickened. (Optional)1 tbsp corn starch
- Remove from heat and serve with your favorite vegetable.
Notes
Top tip
The veal will be very tender so there is no need to pound the meat.Baking Option
- After searing, place it in a baking dish. Preheat oven to 350 degrees F.
- Continue with deglazing using the marsala wine, sauteing onions and adding mushrooms to the skillet. Pour skillet contents of mushroom broth mixture on top of veal. Add broth if necessary to cover the veal.
- Place in oven for 30 to 35 minutes or until veal is fork tender.
- Remove from heat and let stand for 10 minutes, then serve.
Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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