Veal Marsala is a perfect main dish for Sunday lunch and also excellent for holidays, like Easter or Christmas. It's prepared with veal topside, tied, flavored with rosemary and spices, and cooked twice: first in a pan with oil and butter to form a crust and seal in the juices, then in the oven, basted with its juices enriched with Marsala and dry white wine.
The result is a soft and succulent meat, drizzled with the fragrant sauce and ideal to serve with a portion of roast potatoes, a mixed salad or a side of seasonal vegetables, such as Brussels sprouts, gratinated asparagus, pan-fried agretti or whatever you like best.
What's The Best Meat Cut to Use?
The best cut is the top round or leg. These cuts are thin, tender, and lean, which makes them ideal for quick cooking in a pan without becoming tough.
The key is that the meat should be sliced very thinly (or pounded thin) so it cooks quickly and absorbs the flavor of the Marsala wine sauce. This is what gives veal Marsala its signature delicate texture and rich, silky finish.
Can I Use Another Type of Meat?
Yes, you can! The most common substitute is chicken (chicken Marsala), which works very well because it’s tender and absorbs the sauce nicely. Turkey cutlets are another good option with a similar texture. If you prefer red meat, thinly sliced pork or even beef can be used, though they’ll give the dish a slightly richer, more robust flavor.
Can I Add Any Vegetables to Veal Marsala?
Yes, many actually complement the dish very well. The most classic addition is mushrooms, which are almost always included because they pair perfectly with the earthy, slightly sweet Marsala wine sauce. Beyond that, you can add vegetables like shallots or onions for depth, spinach for a lighter touch, or even asparagus for a bit of freshness and texture.
Ingredients
How to Make Veal Marsala
To prepare the Veal Marsala, tie the meat with kitchen twine, inserting a sprig of rosemary in the center. Then rub it with salt, pepper, minced garlic, and your favorite spices.
To prepare the Veal Marsala, tie the meat with kitchen twine, inserting a sprig of rosemary in the center. Then rub it with salt, pepper, minced garlic, and your favorite spices.
Pour the extra virgin olive oil into a saucepan, then add the butter and let it melt gently.
Pour the extra virgin olive oil into a saucepan, then add the butter and let it melt gently.
Place the roast and brown it on all sides.
Place the roast and brown it on all sides.
Brown the meat evenly, being careful not to poke or puncture it, so as to seal in the juices.
Brown the meat evenly, being careful not to poke or puncture it, so as to seal in the juices.
Remove the roast and set it aside, then pour the white wine and Marsala into the saucepan. Bring to a boil and cook for a couple of minutes, allowing the alcohol to evaporate.
Remove the roast and set it aside, then pour the white wine and Marsala into the saucepan. Bring to a boil and cook for a couple of minutes, allowing the alcohol to evaporate.
Place the roast in a baking dish suitable for oven cooking and drizzle with the cooking juices enriched with wine and Marsala.
Place the roast in a baking dish suitable for oven cooking and drizzle with the cooking juices enriched with wine and Marsala.
Cover the meat with aluminum foil and cook it in a hot static oven at 355°F/180°C for 60 minutes or until the core temperature is between 158-167°F/70- 75°C (to monitor it, use a probe kitchen thermometer).
Cover the meat with aluminum foil and cook it in a hot static oven at 355°F/180°C for 60 minutes or until the core temperature is between 158-167°F/70- 75°C (to monitor it, use a probe kitchen thermometer).
Once the meat is cooked, remove the cooking liquid, strain it, and transfer it to a small saucepan. Dissolve the cornstarch in a teaspoon of water, then pour it into the pan. Bring the liquid to a boil and let it reduce for a few minutes to obtain a thick sauce.
Once the meat is cooked, remove the cooking liquid, strain it, and transfer it to a small saucepan. Dissolve the cornstarch in a teaspoon of water, then pour it into the pan. Bring the liquid to a boil and let it reduce for a few minutes to obtain a thick sauce.
At this point, remove the string and rosemary and cut the roast into slices about 1 cm thick. Arrange them on a serving plate and drizzle with the sauce.
At this point, remove the string and rosemary and cut the roast into slices about 1 cm thick. Arrange them on a serving plate and drizzle with the sauce.
The Veal Marsala roast is ready to be enjoyed!
The Veal Marsala roast is ready to be enjoyed!
Storage Instructions
Veal Marsala can be stored in the refrigerator, tightly closed in an airtight container, for up to 2 days. We recommend keeping the sauce aside.
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