20 Creamy Veal Marsala Recipes with a Twist

Dive into the rich, velvety world of veal Marsala with a twist that’ll transform your dinner routine! Whether you’re craving comfort food with a gourmet edge or looking to impress at your next gathering, these 20 creamy veal Marsala recipes are your ticket to a deliciously memorable meal. Ready to elevate your cooking game? Let’s explore these mouthwatering variations that promise to delight your taste buds.

Classic Veal Marsala with Mushrooms

Here’s a dish that feels fancy but is totally doable on a weeknight. Classic Veal Marsala with Mushrooms is all about tender meat, earthy mushrooms, and a sauce that’s rich with flavor.

Ingredients

• 1 1/2 lbs thin veal cutlets, patted dry
• 1/2 cup all-purpose flour, for dredging
• 3 tbsp unsalted butter, divided
• 2 tbsp rich extra virgin olive oil
• 8 oz cremini mushrooms, sliced thick
• 1/2 cup dry Marsala wine
• 1/2 cup low-sodium chicken stock
• 2 tbsp fresh parsley, finely chopped
• Salt and finely ground black pepper, to season

Instructions

1. Season the veal cutlets with salt and pepper on both sides.
2. Dredge each cutlet in flour, shaking off any excess.
3. Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat until the butter is foamy.
4. Add the veal in batches, cooking for 2 minutes per side until golden. Transfer to a plate.
5. In the same skillet, add the remaining butter and mushrooms. Cook until the mushrooms are golden and have released their juices, about 5 minutes.
6. Pour in the Marsala wine, scraping up any browned bits from the pan. Let it simmer for 2 minutes to reduce slightly.
7. Add the chicken stock and bring to a simmer. Return the veal to the skillet, spooning the sauce over the top. Cook for another 2 minutes to heat through.
8. Sprinkle with fresh parsley before serving.

Mmm, the veal is melt-in-your-mouth tender, and the mushrooms add a wonderful earthiness. Serve it over a bed of creamy mashed potatoes or alongside some crisp green beans for a complete meal.

Creamy Garlic Veal Marsala

Got a hankering for something creamy, garlicky, and utterly comforting? This Creamy Garlic Veal Marsala is your ticket to a decadent dinner that feels fancy but is totally doable on a weeknight.

Ingredients

• 1 lb tender veal cutlets, thinly sliced
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup sliced cremini mushrooms
• 1/2 cup dry Marsala wine
• 1 cup heavy cream
• 1/2 cup chicken stock
• 1 tbsp fresh thyme leaves
• Salt and finely ground black pepper to taste
• 1/4 cup freshly grated Parmesan cheese

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Season the veal cutlets with salt and pepper, then sear them in the skillet for 2 minutes per side, until golden. Remove and set aside.
3. In the same skillet, add the minced garlic and mushrooms, sautéing until the mushrooms are golden and the garlic is fragrant, about 3 minutes.
4. Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Let it simmer until reduced by half, about 2 minutes.
5. Stir in the heavy cream and chicken stock, bringing the mixture to a gentle simmer. Cook for 5 minutes, allowing the sauce to thicken slightly.
6. Return the veal to the skillet, along with any accumulated juices. Sprinkle in the thyme leaves and let everything simmer together for another 3 minutes.
7. Finish by stirring in the Parmesan cheese until melted and the sauce is creamy. Taste and adjust seasoning if needed.

Best served immediately, this dish boasts a velvety sauce that clings to each tender piece of veal, with the Marsala adding a sweet depth that balances the garlic’s punch. Try it over a bed of buttery mashed potatoes or alongside some crisp green beans for a meal that’s sure to impress.

Veal Marsala with Rosemary and Thyme

Wondering what to make for dinner that feels fancy but is actually easy? Veal Marsala with Rosemary and Thyme is your answer. It’s a cozy, flavorful dish that’ll impress without the stress.

Ingredients

• 1 lb thin veal cutlets, tender and pale pink
• 1/2 cup all-purpose flour, finely sifted
• 1/2 tsp kosher salt, coarse and crunchy
• 1/4 tsp freshly ground black pepper, aromatic and bold
• 3 tbsp unsalted butter, rich and creamy
• 2 tbsp extra virgin olive oil, fruity and vibrant
• 8 oz cremini mushrooms, sliced thick and earthy
• 1/2 cup Marsala wine, sweet and nutty
• 1/2 cup chicken stock, homemade and hearty
• 1 tbsp fresh rosemary, finely chopped and piney
• 1 tbsp fresh thyme leaves, delicate and lemony

Instructions

1. Pat the veal cutlets dry with paper towels to ensure a good sear.
2. Mix the flour, salt, and pepper on a plate. Dredge each cutlet lightly in the mixture, shaking off excess.
3. Heat 2 tbsp butter and olive oil in a large skillet over medium-high heat until the butter foams.
4. Add the veal in batches, cooking for 2 minutes per side until golden. Transfer to a plate.
5. In the same skillet, add the mushrooms. Cook for 5 minutes until browned and tender.
6. Pour in the Marsala wine, scraping up browned bits. Simmer for 2 minutes to reduce slightly.
7. Add the chicken stock, rosemary, and thyme. Bring to a simmer for 3 minutes until slightly thickened.
8. Return the veal to the skillet, spooning sauce over. Cook for 2 minutes to heat through.
9. Stir in the remaining 1 tbsp butter until melted and glossy.

The veal turns out tender, with a sauce that’s rich and aromatic. Serve it over creamy polenta or buttery noodles to soak up every drop.

Slow-Cooked Veal Marsala in White Wine Sauce

Mmm, imagine coming home to the comforting aroma of tender veal simmering in a luxurious white wine sauce. This slow-cooked veal Marsala is your ticket to a fuss-free, flavor-packed dinner that feels gourmet but is surprisingly simple to pull off.

Ingredients

• 2 lbs veal shoulder, cut into 2-inch chunks
• 1 cup all-purpose flour, for dredging
• 3 tbsp unsalted butter, divided
• 2 tbsp rich extra virgin olive oil
• 1 cup dry Marsala wine
• 1 cup dry white wine
• 2 cups low-sodium chicken stock
• 1 lb cremini mushrooms, sliced
• 2 large shallots, finely chopped
• 3 garlic cloves, minced
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 sprigs fresh thyme
• 1 tbsp fresh parsley, chopped for garnish

Instructions

1. Preheat your oven to 325°F. Season the veal chunks with sea salt and black pepper.
2. Dredge the veal in flour, shaking off any excess. This helps to create a beautiful crust.
3. In a large Dutch oven, heat 2 tbsp of olive oil and 1 tbsp of butter over medium-high heat. Brown the veal in batches, about 3-4 minutes per side. Remove and set aside.
4. In the same pot, add the remaining butter, mushrooms, shallots, and garlic. Sauté until the mushrooms are golden and the shallots are translucent, about 5 minutes.
5. Pour in the Marsala and white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
6. Return the veal to the pot. Add the chicken stock and thyme sprigs. Bring to a simmer, then cover and transfer to the oven.
7. Cook for 2 hours, or until the veal is fork-tender. Tip: Check halfway through to ensure the liquid hasn’t reduced too much; add a splash of stock if needed.
8. Remove the thyme sprigs. Stir in the chopped parsley. Tip: For a thicker sauce, simmer uncovered on the stovetop for a few minutes.
9. Serve hot over creamy mashed potatoes or buttered noodles. Tip: Garnish with extra parsley for a pop of color.

Delightfully tender, the veal melts in your mouth, while the mushrooms add an earthy depth to the sweet, wine-infused sauce. Pair it with a crisp green salad to round out the meal.

Veal Marsala with Pancetta and Sage

Veal Marsala with Pancetta and Sage is the kind of dish that turns a regular dinner into something special. You’ll love how the tender veal, crispy pancetta, and aromatic sage come together in a rich Marsala wine sauce.

Ingredients

• 1.5 lbs veal cutlets, thinly sliced and tender
• 4 oz pancetta, diced into small, crispy bits
• 1/2 cup all-purpose flour, finely sifted for a smooth coating
• 1/2 cup Marsala wine, sweet and robust
• 1 cup chicken stock, rich and flavorful
• 2 tbsp unsalted butter, creamy and golden
• 2 tbsp extra virgin olive oil, fruity and fragrant
• 1/4 cup fresh sage leaves, finely chopped for a punch of flavor
• Salt and freshly ground black pepper, to season perfectly

Instructions

1. Season the veal cutlets with salt and pepper on both sides.
2. Dredge each cutlet in the sifted flour, shaking off any excess.
3. Heat the olive oil in a large skillet over medium-high heat until shimmering.
4. Add the veal cutlets and cook for 3 minutes per side, or until golden brown. Remove and set aside.
5. In the same skillet, add the diced pancetta and cook until crispy, about 4 minutes.
6. Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan.
7. Add the chicken stock and bring to a simmer, letting the sauce reduce by half, about 5 minutes.
8. Stir in the butter and chopped sage until the butter is melted and the sauce is glossy.
9. Return the veal to the skillet, spooning the sauce over the cutlets, and cook for another 2 minutes to heat through.

Every bite of this Veal Marsala is a harmony of textures and flavors—tender veal, crispy pancetta, and a sauce that’s both sweet and savory. Serve it over a bed of creamy mashed potatoes or alongside some al dente pasta for a meal that’s sure to impress.

Lemon Butter Veal Marsala

Unbelievably tender and bursting with flavor, this Lemon Butter Veal Marsala is a dish that’ll make your weeknight dinners feel like a special occasion. You’ll love how the bright lemon and rich butter complement the savory marsala wine.

Ingredients

• 1 lb veal cutlets, thinly sliced
• 1/2 cup all-purpose flour, finely sifted
• 1/4 cup unsalted butter, creamy and at room temperature
• 2 tbsp olive oil, rich extra virgin
• 1 cup marsala wine, full-bodied and aromatic
• 1/2 cup chicken stock, homemade or low-sodium
• 2 tbsp lemon juice, freshly squeezed
• 1 tsp lemon zest, finely grated
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• Salt and black pepper, to season

Instructions

1. Season the veal cutlets with salt and black pepper on both sides.
2. Dredge each cutlet in the finely sifted all-purpose flour, shaking off any excess.
3. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Add the veal cutlets to the skillet, cooking for 2-3 minutes per side until golden brown. Remove and set aside.
5. In the same skillet, melt the creamy unsalted butter over medium heat.
6. Add the minced garlic, sautéing for 1 minute until fragrant.
7. Pour in the full-bodied marsala wine, scraping up any browned bits from the bottom of the skillet.
8. Stir in the homemade or low-sodium chicken stock, freshly squeezed lemon juice, and finely grated lemon zest.
9. Bring the sauce to a simmer, reducing for 5-7 minutes until slightly thickened.
10. Return the veal cutlets to the skillet, spooning the sauce over them, and cook for an additional 2 minutes to heat through.
11. Sprinkle with finely chopped fresh parsley before serving.

Craving something that feels gourmet but is surprisingly simple to make? This dish delivers with its velvety sauce and tender veal. Serve it over a bed of creamy mashed potatoes or alongside crisp green beans for a meal that’s as beautiful as it is delicious.

Veal Marsala with Caramelized Onions

Mmm, imagine tender veal cutlets smothered in a luxurious Marsala wine sauce, topped with sweet, golden caramelized onions. It’s the kind of dish that feels fancy but is totally doable on a weeknight.

Ingredients

• 1 lb veal cutlets, pounded thin
• 1/2 cup all-purpose flour, for dredging
• 3 tbsp unsalted butter, divided
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, thinly sliced
• 1 cup dry Marsala wine
• 1/2 cup low-sodium chicken broth
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt
• 2 tbsp fresh parsley, chopped

Instructions

1. Season the veal cutlets with sea salt and finely ground black pepper on both sides.
2. Dredge each cutlet in all-purpose flour, shaking off any excess.
3. Heat 1 tbsp unsalted butter and rich extra virgin olive oil in a large skillet over medium-high heat until the butter is melted and the oil is shimmering.
4. Add the veal cutlets to the skillet, cooking for 3 minutes per side until golden brown. Remove and set aside on a plate.
5. In the same skillet, add the thinly sliced yellow onion. Cook over medium heat, stirring occasionally, for 10 minutes until the onions are soft and caramelized.
6. Pour in the dry Marsala wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly.
7. Add the low-sodium chicken broth and bring the mixture to a simmer. Cook for another 3 minutes until the sauce thickens slightly.
8. Return the veal cutlets to the skillet, spooning the sauce over them. Cook for 2 minutes to heat through.
9. Remove from heat and stir in the remaining 2 tbsp unsalted butter until melted. Sprinkle with chopped fresh parsley before serving.

You’ll love how the veal stays juicy under that velvety Marsala sauce, with the onions adding a touch of sweetness. Try serving it over creamy mashed potatoes or a bed of al dente pasta for a meal that’s sure to impress.

Herbed Veal Marsala with Parmesan Crust

Mmm, imagine tender veal cutlets, bathed in a savory Marsala wine sauce, then topped with a crispy Parmesan crust. You’re in for a treat with this dish that’s perfect for a cozy dinner at home.

Ingredients

• 4 veal cutlets, about 1/2 inch thick
• 1 cup all-purpose flour, for dredging
• 2 tbsp rich extra virgin olive oil
• 1 cup dry Marsala wine
• 1/2 cup homemade chicken stock
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter, chilled
• 1 tbsp fresh thyme leaves, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• Sea salt and freshly ground black pepper, to season

Instructions

1. Season the veal cutlets generously with sea salt and freshly ground black pepper on both sides.
2. Dredge each cutlet in the all-purpose flour, shaking off any excess. This ensures a golden crust.
3. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Add the veal cutlets to the skillet. Cook for 3 minutes on each side, or until golden brown. Remove and set aside.
5. In the same skillet, pour in the dry Marsala wine to deglaze, scraping up any browned bits for extra flavor.
6. Add the homemade chicken stock, fresh thyme, and rosemary. Bring to a simmer and let it reduce by half, about 5 minutes.
7. Return the veal cutlets to the skillet, spooning the sauce over them. Sprinkle the freshly grated Parmesan cheese on top.
8. Dot with chilled unsalted butter and place under a broiler set to high for 2 minutes, or until the cheese is bubbly and golden.
9. Remove from the broiler and let rest for a couple of minutes before serving.

Here’s the deal: the veal is melt-in-your-mouth tender, the Marsala sauce is rich and aromatic, and that Parmesan crust adds a delightful crunch. Serve it over a bed of creamy mashed potatoes or alongside roasted vegetables for a meal that’s sure to impress.

Veal Marsala and Spinach Stuffed Shells

Ever find yourself craving something that’s both comforting and a bit fancy? These veal Marsala and spinach stuffed shells are your answer, combining tender pasta with a rich, savory filling that’s sure to impress.

Ingredients

• 12 jumbo pasta shells
• 1 pound ground veal, finely minced
• 2 cups Marsala wine, full-bodied and aromatic
• 1 cup fresh spinach, roughly chopped and vibrant green
• 1/2 cup ricotta cheese, creamy and smooth
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 2 cloves garlic, minced and fragrant
• 2 tablespoons rich extra virgin olive oil
• 1 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt, flaky and pure

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a rolling boil and cook the jumbo pasta shells for 9 minutes, until al dente. Drain and set aside.
3. In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté until golden, about 1 minute.
4. Add the ground veal to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
5. Pour in the Marsala wine, scraping the bottom of the skillet to deglaze, and simmer until the liquid is reduced by half, about 10 minutes.
6. Remove the skillet from heat and stir in the fresh spinach, ricotta cheese, Parmesan cheese, black pepper, and sea salt until well combined.
7. Carefully stuff each pasta shell with the veal and spinach mixture, placing them seam side up in a baking dish.
8. Bake in the preheated oven for 20 minutes, until the tops are lightly golden and the filling is bubbly.

When these stuffed shells come out of the oven, the aroma of Marsala and garlic will fill your kitchen. The shells are tender, the filling is rich and creamy, with a nice pop of color from the spinach. Serve them with a sprinkle of extra Parmesan and a side of crusty bread to soak up any extra sauce.

Veal Marsala with Wild Mushroom Ragout

Bold flavors and tender textures come together in this dish that’s perfect for impressing guests or treating yourself to a fancy night in. You’ll love how the rich Marsala wine sauce complements the earthy wild mushrooms and succulent veal.

Ingredients

• 1.5 lbs veal cutlets, pounded to 1/4-inch thickness
• 1/2 cup all-purpose flour, for dredging
• 3 tbsp unsalted butter, divided
• 2 tbsp rich extra virgin olive oil
• 1 cup sliced wild mushrooms (like chanterelles or morels), cleaned
• 1/2 cup dry Marsala wine
• 1 cup chicken stock, homemade if possible
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• Salt and finely ground black pepper, to season

Instructions

1. Season the veal cutlets with salt and pepper on both sides, then dredge them lightly in the flour, shaking off any excess.
2. Heat 1 tbsp of butter and the olive oil in a large skillet over medium-high heat until the butter is foamy but not browned.
3. Add the veal cutlets to the skillet, working in batches if necessary to avoid overcrowding, and cook for about 3 minutes per side until golden brown. Remove and set aside on a warm plate.
4. In the same skillet, add the remaining butter, then the wild mushrooms, sautéing until they’re golden and have released their moisture, about 5 minutes.
5. Stir in the minced garlic and thyme, cooking for another minute until fragrant.
6. Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan, and let it reduce by half, about 3 minutes.
7. Add the chicken stock and bring the mixture to a simmer, letting it cook down until the sauce is slightly thickened, about 5 minutes.
8. Return the veal cutlets to the skillet, spooning the sauce over them, and let everything heat through for about 2 minutes.

Amazingly tender veal paired with a deeply flavorful mushroom ragout makes this dish a standout. Serve it over a bed of creamy polenta or alongside roasted vegetables for a complete meal that’s sure to delight.

Veal Marsala with Truffle Oil Drizzle

Guess what? You’re about to make a dish that’s going to impress everyone at your table. Veal Marsala with a truffle oil drizzle is the kind of meal that feels fancy but is totally doable on a weeknight.

Ingredients

• 1 lb thin veal cutlets, tender and pale pink
• 1/2 cup all-purpose flour, finely sifted
• 1/2 tsp kosher salt, coarse and crunchy
• 1/4 tsp freshly ground black pepper, aromatic and bold
• 2 tbsp unsalted butter, rich and creamy
• 2 tbsp extra virgin olive oil, fruity and smooth
• 8 oz cremini mushrooms, sliced thick and earthy
• 1/2 cup Marsala wine, sweet and nutty
• 1/2 cup chicken stock, homemade and flavorful
• 1 tbsp truffle oil, luxurious and fragrant
• 2 tbsp fresh parsley, chopped finely and bright green

Instructions

1. Pat the veal cutlets dry with paper towels to ensure a good sear.
2. Mix the flour, salt, and pepper on a plate. Dredge each veal cutlet in the mixture, shaking off excess.
3. Heat the butter and olive oil in a large skillet over medium-high heat until the butter is foamy.
4. Add the veal cutlets to the skillet. Cook for 3 minutes per side until golden brown. Remove and set aside.
5. In the same skillet, add the mushrooms. Cook for 5 minutes until they’re golden and have released their moisture.
6. Pour in the Marsala wine and chicken stock. Scrape up any browned bits from the bottom of the pan.
7. Return the veal to the skillet. Simmer for 5 minutes until the sauce thickens slightly.
8. Drizzle with truffle oil and sprinkle with parsley before serving.

Best part? The veal is melt-in-your-mouth tender, and the truffle oil adds a layer of sophistication. Serve it over a bed of creamy mashed potatoes to soak up all that delicious sauce.

Veal Marsala and Gorgonzola Risotto

Just when you thought risotto couldn’t get any more indulgent, here comes a version that combines tender veal, rich Marsala wine, and creamy Gorgonzola for a dish that’s downright luxurious.

Ingredients

• 1 lb thinly sliced veal cutlets, tender and pale pink
• 2 tbsp rich extra virgin olive oil
• 1 cup Arborio rice, pearly and starchy
• 1/2 cup dry Marsala wine, aromatic and slightly sweet
• 4 cups chicken stock, homemade if possible, simmering hot
• 1/2 cup crumbled Gorgonzola cheese, bold and tangy
• 2 tbsp unsalted butter, cold and cubed
• 1/4 cup finely chopped fresh parsley, bright and leafy
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.
2. Season the veal cutlets with salt and pepper, then sear for 2 minutes per side until golden. Remove and set aside.
3. In the same skillet, add the Arborio rice. Toast for 1 minute, stirring constantly, until the edges become translucent.
4. Pour in the Marsala wine, stirring until absorbed, about 2 minutes.
5. Begin adding the hot chicken stock, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next, about 20 minutes total.
6. Once the rice is al dente and creamy, reduce the heat to low. Stir in the Gorgonzola and butter until melted and silky.
7. Fold the seared veal back into the risotto, warming through for 1 minute.
8. Garnish with fresh parsley and serve immediately.

Unbelievably creamy with a punch of flavor from the Gorgonzola, this risotto pairs beautifully with a crisp green salad or a glass of the remaining Marsala. The veal adds a tender contrast to the creamy rice, making every bite a delight.

Veal Marsala with Sun-Dried Tomatoes

Today’s the perfect day to whip up something a little fancy but totally doable. Think tender veal, a rich Marsala wine sauce, and the sweet tang of sun-dried tomatoes coming together in a dish that’s sure to impress.

Ingredients

• 1.5 lbs of thinly sliced veal cutlets, patted dry
• 1/2 cup of all-purpose flour, for dredging
• 3 tbsp of rich extra virgin olive oil
• 2 tbsp of unsalted butter
• 1 cup of sliced cremini mushrooms, earthy and fresh
• 1/2 cup of sun-dried tomatoes in oil, drained and chopped
• 3/4 cup of dry Marsala wine, robust and flavorful
• 1/2 cup of chicken stock, low sodium
• 2 cloves of garlic, minced
• 1/4 cup of fresh parsley, finely chopped
• Salt and finely ground black pepper, to season

Instructions

1. Season the veal cutlets with salt and pepper on both sides.
2. Dredge each cutlet in flour, shaking off any excess.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add the veal cutlets in batches, cooking for 3 minutes per side until golden brown. Transfer to a plate.
5. In the same skillet, melt butter and sauté mushrooms until golden, about 5 minutes.
6. Add garlic and sun-dried tomatoes, cooking for 1 minute until fragrant.
7. Pour in Marsala wine, scraping up any browned bits from the pan.
8. Add chicken stock and bring to a simmer, reducing the sauce by half, about 5 minutes.
9. Return the veal to the skillet, simmering for 2 minutes to heat through.
10. Sprinkle with fresh parsley before serving.

Unbelievably tender veal meets a sauce that’s both sweet and savory, with a hint of earthiness from the mushrooms. Serve it over a bed of creamy mashed potatoes or al dente pasta to soak up every last drop of that delicious Marsala sauce.

Veal Marsala with Creamy Polenta

Feeling like treating yourself to something special tonight? This Veal Marsala with Creamy Polenta is your ticket to a restaurant-quality meal right at home. It’s rich, comforting, and surprisingly simple to whip up.

Ingredients

• 1 lb thin veal cutlets, tender and pale pink
• 1 cup all-purpose flour, finely sifted
• 1/2 tsp kosher salt, coarse and flaky
• 1/4 tsp freshly ground black pepper, aromatic and pungent
• 2 tbsp unsalted butter, rich and creamy
• 2 tbsp extra virgin olive oil, fruity and robust
• 8 oz cremini mushrooms, sliced and earthy
• 1/2 cup Marsala wine, sweet and nutty
• 1/2 cup chicken stock, homemade and flavorful
• 1/2 cup heavy cream, thick and luxurious
• 1 cup polenta, coarse and golden
• 4 cups water, boiling and hot
• 1/2 cup Parmesan cheese, freshly grated and sharp

Instructions

1. Season the veal cutlets with salt and pepper, then dredge them in the flour until lightly coated.
2. Heat the butter and olive oil in a large skillet over medium-high heat until the butter is frothy.
3. Add the veal cutlets to the skillet, cooking for 2-3 minutes per side until golden brown. Remove and set aside.
4. In the same skillet, add the mushrooms and sauté until they’re golden and have released their moisture, about 5 minutes.
5. Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan, and let it reduce by half, about 3 minutes.
6. Add the chicken stock and heavy cream, stirring to combine, then return the veal to the skillet. Simmer for 5 minutes until the sauce thickens slightly.
7. Meanwhile, bring the water to a boil in a separate pot. Whisk in the polenta and reduce the heat to low, stirring constantly for 5 minutes until thick and creamy.
8. Stir the Parmesan cheese into the polenta until melted and smooth.
9. Serve the veal Marsala over a bed of creamy polenta, spooning the mushroom sauce over the top.

You’ll love how the tender veal pairs with the creamy polenta, and the Marsala sauce adds a sweet depth that’s irresistible. Try garnishing with fresh parsley for a pop of color and freshness.

Veal Marsala and Asparagus Stir-Fry

Kickstart your dinner with this Veal Marsala and Asparagus Stir-Fry, a dish that’s as easy to make as it is delicious. You’ll love how the tender veal and crisp asparagus come together in a rich Marsala wine sauce.

Ingredients

• 1 lb thinly sliced veal cutlets, tender and lean
• 2 cups fresh asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup all-purpose flour, finely sifted
• 1/2 cup Marsala wine, sweet and aromatic
• 1/4 cup chicken broth, low-sodium and rich
• 2 tbsp unsalted butter, creamy and golden
• 2 tbsp olive oil, extra virgin and fruity
• 2 cloves garlic, minced and pungent
• Salt and freshly ground black pepper, to season

Instructions

1. Season the veal cutlets lightly with salt and pepper on both sides.
2. Dredge each cutlet in the sifted flour, shaking off any excess for a light coating.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the veal cutlets to the skillet, cooking for 2 minutes per side until golden brown. Remove and set aside.
5. In the same skillet, melt the butter over medium heat, then add minced garlic, sautéing for 30 seconds until fragrant.
6. Add the asparagus pieces, stirring occasionally, for 3 minutes until bright green and slightly tender.
7. Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet.
8. Return the veal cutlets to the skillet, simmering for 5 minutes until the sauce thickens slightly and the veal is heated through.
9. Adjust seasoning with salt and pepper if needed before serving.

Just imagine the tender veal, the crisp asparagus, and that velvety Marsala sauce coming together in every bite. Serve it over a bed of creamy mashed potatoes or alongside a crisp green salad for a meal that’s sure to impress.

Veal Marsala with Roasted Garlic Mash

Mmm, imagine tender veal cutlets smothered in a luxurious Marsala wine sauce, paired with creamy roasted garlic mash. It’s the kind of meal that feels fancy but is totally doable on a weeknight.

Ingredients

• 1.5 lbs veal cutlets, pounded to 1/4-inch thickness
• 1/2 cup all-purpose flour, for dredging
• 3 tbsp unsalted butter, divided
• 2 tbsp rich extra virgin olive oil
• 8 oz cremini mushrooms, thinly sliced
• 1/2 cup sweet Marsala wine
• 1 cup chicken stock, low-sodium
• 2 lbs Yukon Gold potatoes, peeled and quartered
• 6 cloves garlic, roasted until soft and golden
• 1/2 cup heavy cream, warmed
• 4 tbsp unsalted butter, softened
• Salt and finely ground black pepper, to season

Instructions

1. Preheat your oven to 400°F. Wrap garlic cloves in foil with a drizzle of olive oil, roast for 30 minutes until soft and golden.
2. Boil potatoes in salted water until fork-tender, about 15 minutes. Drain and return to pot.
3. Mash potatoes with roasted garlic, warm heavy cream, and softened butter until smooth. Season with salt and pepper. Keep warm.
4. Season veal cutlets with salt and pepper, then dredge in flour, shaking off excess.
5. Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat. Cook veal in batches, 2-3 minutes per side, until golden. Set aside.
6. In the same skillet, add mushrooms, cook until golden, about 5 minutes. Pour in Marsala wine, simmer until reduced by half.
7. Add chicken stock, bring to a simmer. Return veal to skillet, cook for 5 minutes until sauce thickens slightly.
8. Stir in remaining 2 tbsp butter until melted and sauce is glossy.

Serve the veal Marsala over a bed of that silky garlic mash. The veal is melt-in-your-mouth tender, with a sauce that’s rich and slightly sweet from the Marsala. For a pop of color, garnish with chopped parsley.

Veal Marsala and Artichoke Heart Medley

Back in the kitchen and craving something that feels a bit fancy but totally doable? This Veal Marsala and Artichoke Heart Medley is your ticket to a deliciously satisfying meal that’s packed with flavor and comes together without a fuss.

Ingredients

• 1.5 lbs of tender veal cutlets, thinly sliced
• 2 cups of savory Marsala wine
• 1 cup of rich chicken stock
• 1/2 cup of all-purpose flour, finely sifted
• 3 tbsp of unsalted butter, creamy and at room temperature
• 2 tbsp of extra virgin olive oil, fruity and robust
• 1 cup of artichoke hearts, quartered and packed in water
• 1/2 cup of fresh parsley, finely chopped
• 2 cloves of garlic, minced to release their aromatic oils
• Salt and freshly ground black pepper, to season

Instructions

1. Season the veal cutlets generously with salt and pepper on both sides.
2. Dredge each cutlet in the sifted flour, shaking off any excess to ensure a light coating.
3. Heat the olive oil and 1 tbsp of butter in a large skillet over medium-high heat until the butter is melted and bubbling.
4. Add the veal cutlets to the skillet, cooking for about 3 minutes per side until golden brown. Remove and set aside on a plate.
5. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
6. Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan for extra flavor.
7. Add the chicken stock and bring the mixture to a simmer, allowing it to reduce by half, about 5 minutes.
8. Stir in the remaining butter until the sauce becomes glossy and slightly thickened.
9. Return the veal to the skillet, adding the artichoke hearts. Simmer together for 2 minutes to warm through.
10. Sprinkle with fresh parsley before serving.

Now the veal is melt-in-your-mouth tender, with the artichokes adding a lovely texture contrast. The Marsala sauce is rich and velvety, perfect for drizzling over a side of creamy mashed potatoes or al dente pasta. Never underestimate the power of a simple, well-executed dish to impress at the dinner table.

Veal Marsala with Crispy Prosciutto

Sometimes, you just need a dish that feels a little fancy without all the fuss. That’s where this Veal Marsala with Crispy Prosciutto comes in—it’s rich, flavorful, and surprisingly simple to make.

Ingredients

• 1 1/2 lbs veal cutlets, thinly sliced
• 4 slices prosciutto, thinly sliced
• 1/2 cup all-purpose flour, finely sifted
• 1/2 tsp kosher salt, freshly ground
• 1/4 tsp black pepper, finely ground
• 2 tbsp unsalted butter, rich and creamy
• 2 tbsp extra virgin olive oil, high quality
• 1 cup Marsala wine, sweet and aromatic
• 1 cup chicken stock, homemade if possible
• 8 oz cremini mushrooms, sliced and earthy
• 2 cloves garlic, minced and pungent
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) to crisp the prosciutto later.
2. Season the veal cutlets with kosher salt and black pepper, then dredge them in the sifted flour, shaking off any excess.
3. Heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and bubbling.
4. Add the veal cutlets to the skillet, cooking for about 3 minutes per side until golden brown. Remove and set aside.
5. In the same skillet, add the sliced mushrooms and minced garlic, sautéing until the mushrooms are golden and the garlic is fragrant, about 5 minutes.
6. Pour in the Marsala wine and chicken stock, scraping up any browned bits from the bottom of the pan. Let the mixture simmer until reduced by half, about 10 minutes.
7. While the sauce reduces, place the prosciutto slices on a baking sheet and bake in the preheated oven for 10 minutes, or until crispy.
8. Return the veal cutlets to the skillet, spooning the sauce over them, and simmer for an additional 2 minutes to heat through.
9. Garnish with fresh parsley and top with the crispy prosciutto before serving.

Buttery veal cutlets soak up the sweet Marsala sauce, while the crispy prosciutto adds a salty crunch. Serve it over a bed of creamy mashed potatoes or buttery noodles for the ultimate comfort meal.

Veal Marsala and Roasted Red Pepper Pasta

Just imagine a dish that combines the tender elegance of veal with the bold, sweet flavors of Marsala wine and roasted red peppers, all tossed with pasta for a meal that feels both luxurious and comforting.

Ingredients

• 1 lb thin veal cutlets, pounded to 1/4-inch thickness
• 2 cups sliced roasted red peppers, packed in rich extra virgin olive oil
• 1/2 cup dry Marsala wine, with a deep, nutty aroma
• 1/2 cup heavy cream, velvety and rich
• 12 oz fettuccine pasta, perfectly al dente
• 2 tbsp unsalted butter, creamy and golden
• 2 tbsp all-purpose flour, finely sifted
• 2 cloves garlic, minced to release their pungent fragrance
• 1/4 cup fresh parsley, chopped for a bright, herby finish
• Salt and finely ground black pepper, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat a large skillet over medium-high heat. Add 1 tbsp of olive oil and swirl to coat. Season the veal cutlets with salt and pepper, then cook for 2-3 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, melt the butter over medium heat. Add the garlic and flour, stirring constantly for 1 minute to create a roux. Tip: Keep stirring to prevent the flour from burning.
4. Slowly whisk in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
5. Stir in the heavy cream and roasted red peppers, bringing the sauce to a gentle simmer. Cook for another 2 minutes until the sauce thickens. Tip: If the sauce is too thick, loosen it with a splash of the reserved pasta water.
6. Return the veal to the skillet, tossing to coat in the sauce. Add the drained pasta and parsley, tossing everything together until well combined. Season with additional salt and pepper if needed.

Zesty and vibrant, this dish offers a beautiful contrast between the tender veal and the creamy, flavorful sauce. Serve it with a sprinkle of extra parsley and a side of crusty bread to soak up every last drop of that delicious Marsala sauce.

Veal Marsala with Balsamic Glaze

Oh, you’re in for a treat with this Veal Marsala with Balsamic Glaze. It’s a dish that combines tender veal with a rich, slightly sweet sauce, perfect for impressing at dinner or treating yourself to something special.

Ingredients

• 1 lb thin veal cutlets, pounded to 1/4 inch thickness
• 1/2 cup all-purpose flour, for dredging
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp rich extra virgin olive oil
• 2 tbsp unsalted butter
• 8 oz cremini mushrooms, thinly sliced
• 1/2 cup dry Marsala wine
• 1/2 cup low-sodium chicken stock
• 2 tbsp aged balsamic vinegar
• 1 tbsp fresh thyme leaves

Instructions

1. Season the veal cutlets with kosher salt and freshly ground black pepper on both sides.
2. Dredge each cutlet in all-purpose flour, shaking off any excess.
3. Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Add the veal cutlets to the skillet, cooking for 2-3 minutes per side until golden brown. Remove and set aside.
5. In the same skillet, melt unsalted butter over medium heat. Add thinly sliced cremini mushrooms, sautéing until golden and tender, about 5 minutes.
6. Pour in dry Marsala wine, scraping up any browned bits from the bottom of the skillet. Let it simmer until reduced by half, about 3 minutes.
7. Stir in low-sodium chicken stock and aged balsamic vinegar, bringing the mixture to a simmer. Cook until the sauce slightly thickens, about 5 minutes.
8. Return the veal cutlets to the skillet, spooning the sauce over them. Sprinkle with fresh thyme leaves.
9. Simmer together for 2 minutes to warm the veal through and infuse the flavors.

Perfectly tender veal meets a glossy, flavorful sauce in this dish. Serve it over a bed of creamy mashed potatoes or alongside roasted vegetables for a complete meal that’s sure to delight.

Summary

Whether you’re a seasoned chef or a kitchen newbie, these 20 Creamy Veal Marsala Recipes with a Twist offer something delicious for everyone. Dive into these comforting dishes that promise to elevate your dining experience. Don’t forget to try them out, share your favorites in the comments, and pin your must-make recipes on Pinterest. Happy cooking!