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Veal Cutlets with Marsala Mushrooms

Veal Cutlets with Marsala Mushrooms

The Marsala and gourmet mushrooms combine to create a rich, smoky topping for the mild-flavored veal.

Oxmoor House JANUARY 2004

  • Yield: 4 servings (serving size: 1 cutlet and 1/4 cup mushroom mixture)
  • Cook time: 16 Minutes
  • Prep time: 7 Minutes


  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon coarsely ground black pepper
  • 1 pound (1/4-inch-thick) veal cutlets
  • 1 tablespoon butter, divided
  • 1 (4-ounce) package presliced gourmet mushrooms
  • 2 garlic cloves, minced
  • 1/4 cup low-salt beef broth
  • 1/4 cup dry Marsala


Combine flour, 1/4 teaspoon salt, and pepper in a shallow dish. Dredge veal in flour mixture.

Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add 1/2 of veal, and cook 2 minutes on each side or until browned. Transfer veal to a plate; keep warm. Repeat procedure with remaining butter and veal.

Add mushrooms, garlic, and remaining 1/4 teaspoon salt to pan; cook 2 minutes, stirring frequently. Add broth and wine; simmer 3 minutes or until liquid is almost absorbed. Return veal to pan, and cook until heated. Serve immediately.

Nutritional Information

Amount per serving
  • Calories: 249
  • Fat: 13.7g
  • Saturated fat: 6.0g
  • Protein: 20.4g
  • Carbohydrate: 6.5g
  • Cholesterol: 81mg
  • Iron: 1.3mg
  • Sodium: 402mg
  • Calories from fat: 50%
  • Fiber: 0.5g
  • Calcium: 25mg

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Veal Cutlets with Marsala Mushrooms Recipe