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Veal Marsala with Garlic Mushrooms for an Easy Weeknight Dinner
Veal Marsala with Garlic Mushrooms is a fast, flavourful dinner with tender veal and a rich Marsala sauce. It’s an easy weeknight meal that feels just a bit special without extra effort.
Why You Will Love and Enjoy This Veal Marsala with Garlic Mushrooms
- Fast enough for a weeknight but feels like a proper sit-down meal
- The Marsala sauce is rich without being heavy
- Easy to swap veal for chicken if that’s what you have
Veal Marsala with Garlic Mushrooms is easy enough for any night but still feels complete. The mushrooms on the side really round it out.
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Veal Marsala with Garlic Mushrooms
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Meat Recipes
- Method: Easy Cooking
Description
This is one of those dinners that looks like you fussed, but you really didn’t. The sauce comes together fast, and it smells incredible while it simmers.
Ingredients
- 0.4 lb (approx) – 200 g veal schnitzel or scallopini
- 1/4 cup Self-Raising flour, or if you prefer, regular flour
- 1 tbsp olive oil
- 1/2 cup beef stock
- 1/2 cup sweet Marsala wine
- Salt and pepper, to taste
To serve
- 1 cup green beans, trimmed
- 2 large portobello mushrooms, sliced
- 1 tbsp olive oil
- 1 clove garlic, crushed
Instructions
- If your 200 g veal schnitzel isn’t already thin, gently flatten it with a meat mallet or rolling pin until it’s about 1/4 inch thick. Lightly season both sides with salt and pepper.
- Place the 1/4 cup Self-Raising flour on a plate and coat each piece of veal, shaking off the excess. You want a light dusting, not a thick layer.
- Heat 1 tbsp olive oil in a large pan over medium heat.
- Add the floured veal and sauté for about 2 to 3 minutes per side until lightly browned. Don’t overcrowd the pan, or it won’t brown properly.
- Pour in the 1/2 cup beef stock and 1/2 cup sweet Marsala wine. Give it a quick stir, scraping up any browned bits from the pan.
- Let the veal simmer gently in the sauce for about 5 to 7 minutes until cooked through and tender. The sauce should reduce slightly and thicken. If it looks too thin, let it bubble a bit longer.
- While that’s going, steam the green beans for about 5 minutes until just tender but still bright.
- In a separate pan, heat 1 tbsp olive oil and sauté the sliced portobello mushrooms with the crushed garlic for 5 to 6 minutes until softened and lightly browned. Season with a pinch of salt.
- Once the veal is done, transfer it to a plate and spoon the Marsala sauce over the top.
- Serve with the green beans and garlic mushrooms on the side.
Equipment
Cast iron Skillet – Frying Pan
Buy Now →Notes
Created, prepared, tried, and tested by Joyce
Nutrition
- Serving Size: 1
- Calories: 761
- Sugar: 2.3 g
- Sodium: 1027 mg
- Fat: 29.4 g
- Saturated Fat: 7.4 g
- Trans Fat: 0.7 g
- Carbohydrates: 76 g
- Fiber: 24.7 g
- Protein: 40 g
- Cholesterol: 49 mg
Additional Information
- Can this be frozen? Not ideal. The sauce can separate slightly, and the veal may lose tenderness.
- How long can this be stored and how? Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of stock.
Substitutes
- Veal: Thin chicken breast or turkey cutlets
- Marsala: Use a dry sherry or white wine with a pinch of sugar
- Beef stock: Chicken stock works fine
- Portobello: Cremini or button mushrooms
That first spoonful of sauce is richer than you expect for something this quick. Veal Marsala with Garlic Mushrooms quietly delivers more flavour than the effort suggests.
Veal Marsala with Garlic Mushrooms delivers a full, satisfying meal without demanding much time or effort. It’s the kind of dish that fits into a busy day while still feeling thoughtful, making it an easy choice when a dependable, flavourful dinner is needed.
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So rich and tempting!
Yummm! 😋
Thank you Veronica. Enjoy it should you try it out.
That looks absolutely delicious!
Thank you kindly Joanne. Enjoy should you try it out. Thanks for dropping by