Veal Marsala


  • 4 veal cutlets, pounded thin
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 4 tablespoons olive oil
  • 1/2 cup dry Marsala wine
  • 1/2 cup chicken broth
  • 1/4 cup chopped fresh parsley


  1. Place the flour in a shallow dish and season it with salt and pepper.
  2. Dredge each veal cutlet in the flour, shaking off any excess.
  3. In a large skillet over medium-high heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil.
  4. Add the veal cutlets to the skillet and cook them until they are golden brown and crispy on both sides, about 2-3 minutes per side. Transfer them to a plate.
  5. Add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil to the skillet.
  6. Add the Marsala wine and chicken broth to the skillet and bring to a simmer.
  7. Add the veal cutlets back to the skillet and simmer for 5 minutes, until the sauce thickens and the veal is cooked through.
  8. Sprinkle the chopped parsley over the top of the veal and sauce.
  9. Serve the Veal Marsala hot with your choice of sides.