Veal Scaloppine with Mushroom Marsala Sauce
Photo by Annabelle Breakey; written by Stephanie Spencer
This delicious veal scaloppine dish is topped with an impressive mushroom marsala sauce and is ready in 30 minutes.
This recipe, and others like it, can be found in the article “These Are the Most Popular Recipes of 2025.”
How to Make It
Step 1
1
In a bowl, combine flour, 1 tsp. each salt and pepper, and the oregano. Lightly dust veal with flour mixture and set on a plate.
Step 2
2
Heat olive oil in a large frying pan over medium-high heat. Working in 2 batches, brown veal in oil, turning once, about 4 minutes per side. Transfer to a platter.
Step 3
3
In the same pan, melt butter, then add mushrooms and garlic; sauté 5 minutes. Add marsala and broth. Cook over high heat until slightly reduced, 5 minutes. Add cream and salt and pepper to taste. Return to a boil. Pour sauce over veal. Serve with sautéed spinach and mashed potatoes.
Step 4
4
Note: Nutritional analysis is per serving.
Ingredients
1/3 cup flour
About 1 tsp. salt, divided
About 1 tsp. black pepper, divided
1 teaspoon dried oregano
1 pound veal cutlets, pounded to about 1/4 in. thick
2 tablespoons olive oil
3 tablespoons butter
12 ounces mushrooms, sliced
3 tablespoons chopped garlic
2/3 cup sweet marsala wine
1/2 cup reduced-sodium beef broth
1/2 cup whipping cream
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