Italian Veal Cutlets in Marsala Wine Sauce

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A Northern Italian classic, these tender veal cutlets are lightly floured, pan-seared until golden, and finished in a glossy Marsala wine pan sauce. The dish comes together in about 35 minutes, making it elegant enough for company but easy enough for a weeknight dinner.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 8 gCarbs
• 0 gFiber
• 2 gSugar
• 38 gProtein
• 480 mgSodium
• 580 mgPotassium
• 50 mgCalcium
• 2 mgIron
• 3 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the veal

• 4 veal cutlets (about 5 oz each), pounded to 1/4-inch thickness
• 1/2 cup all-purpose flour, for dredging
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the sauce

• 3 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 1 medium shallot, finely minced
• 3/4 cup dry Marsala wine
• 1/2 cup low-sodium beef or veal stock
• 1 tablespoon fresh lemon juice (optional)
• 2 tablespoons chopped fresh flat-leaf parsley

Directions

1. Place each veal cutlet between two pieces of plastic wrap and pound gently with a meat mallet to an even 1/4-inch thickness. Season both sides with salt and pepper.
2. Spread the flour on a large plate. Dredge each cutlet in flour, coating both sides and shaking off any excess.
3. Heat 1 tablespoon of butter with the olive oil in a large skillet over medium-high heat until the foaming subsides.
4. Add 2 cutlets at a time and sear for about 90 seconds per side until golden brown. Transfer to a warm plate, tent loosely with foil, and repeat with the remaining cutlets.
5. Reduce the heat to medium and add the minced shallot to the same skillet. Cook for about 1 minute until softened and fragrant.
6. Pour in the Marsala wine, scraping up all the browned bits from the bottom of the pan. Add the stock and simmer for 3 to 4 minutes until the sauce reduces by roughly half.
7. Whisk in the remaining 2 tablespoons of butter and the lemon juice, if using, until the sauce turns glossy and slightly thickened.
8. Return the cutlets and any accumulated juices to the pan and spoon the sauce over them for about 1 minute to rewarm.
9. Transfer the cutlets to plates, spoon the Marsala sauce over the top, and garnish with chopped parsley before serving.

Cook’s Notes

• Use dry Marsala wine rather than sweet for the traditional savory version; sweet Marsala will make the sauce taste like dessert.
• Do not overcrowd the pan — cook the cutlets in two batches so they sear instead of steam.
• Pound the cutlets to an even thickness so they cook uniformly and stay tender.
• If the sauce reduces too much, loosen it with an extra splash of stock; if too thin, simmer a minute longer.
• Rest the cooked cutlets briefly under foil so the juices redistribute before saucing.

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