Veal Marsala

Name: Veal Marsala
Total time: 19 min
Yield: 4 servings
Ingredients: 600 g veal escalopes; 60 g Plain flour; 1 pinch Fine salt; 1 pinch Ground black pepper; 40 g Unsalted butter; 2 tbsp Extra-virgin olive oil; 180 ml Dry Marsala wine; 120 ml Veal stock; 40 g Unsalted butter; 1 pinch Fine salt; 10 g Flat-leaf parsley

19 min · 13 min active · makes ~1.05 kg · Medium

Veal escalopes pan-seared and finished with a rich Marsala wine and butter sauce, garnished with fresh parsley. Serves 4.

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Veal Marsala

Veal escalopes pan-seared and finished with a rich Marsala wine and butter sauce, garnished with fresh parsley. Serves 4.

See more →

TOTAL TIME

19 min

ACTIVE TIME

13 min

QUANTITY

~1.05 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/9

Tools0/10

Ingredients

0/9 gathered · 4 servings

600g

60g

2pinch

1pinch

80g

2tbsp

180ml

120ml

10g

#	Quantity	Notes	State
1	600g	—	—
2	60g	—	—
3	2pinch	—	—
4	1pinch	—	—
5	80g	—	—
6	2tbsp	—	—
7	180ml	—	—
8	120ml	—	—
9	10g	—	—

Tools

10 items

Serveware

1 item

Procedure

21 steps

1 of 21

Lay the veal escalopes flat on the chopping board.

Veal escalopes · 600 g

⏱ 10s

ResultVeal escalopes

2 of 21

Beat each escalope with the flat side of a meat mallet, working from the centre outward, until the meat is an even 4–5 mm thick.

Veal escalopes · step 1

⏱ 1 min

ResultThinned veal escalopesused in step 6

3 of 21

Tip the flour into the shallow dish and spread it out evenly.

Plain flour · 60 g

⏱ 5s

ResultPlain flour

4 of 21

Add a pinch of fine salt to the flour in the dish.

Fine salt · 1 pinch

⏱ 5s

ResultPlain flour and fine salt

5 of 21

Add a pinch of ground black pepper to the flour and stir briefly to combine.

Ground black pepper · 1 pinch

⏱ 5s

ResultPlain flour and fine salt and ground black pepper

6 of 21

Press each flattened escalope into the seasoned flour, turning to coat both sides, then shake off any excess.

Thinned veal escalopes · step 2

⏱ 45s

ResultSeasoned-flour-coated veal escalopesused in step 10

7 of 21

Add half the butter to the large frying pan.

Unsalted butter · 40 g

⏱ 5s

ResultUnsalted butter

8 of 21

Pour the olive oil into the pan with the butter.

Extra-virgin olive oil · 2 tbsp

⏱ 5s

ResultUnsalted butter and extra-virgin olive oil

9 of 21

Set the pan over a medium-high heat and warm until the butter has melted and begins to foam.

⏱ 1 min

ResultHot butter and oil

10 of 21

Lay half the coated escalopes in a single layer in the hot pan and cook for about 1½ minutes per side until golden; then cook the other half the same way.

Seasoned-flour-coated veal escalopes · step 6

⏱ 6 min

ResultGolden seared veal escalopes

11 of 21

Lift the cooked escalopes onto a warm plate and set aside while you make the sauce.

Golden seared veal escalopes · step 10

⏱ 15s

ResultPan drippingsused in step 19

12 of 21

Pour the Marsala into the hot pan, scraping up any browned bits from the base with a wooden spoon.

Dry Marsala wine · 180 mlPan drippings · step 11

⏱ 5s

ResultPan drippings and dry marsala wine

13 of 21

Let the Marsala bubble vigorously over high heat, stirring occasionally, until it has reduced by about half.

⏱ 1 min 30s

ResultReduced marsala

14 of 21

Pour the veal stock into the pan and stir to combine with the reduced Marsala.

Veal stock · 120 ml

⏱ 5s

ResultReduced marsala and veal stock

15 of 21

Keep the sauce at a steady simmer over medium heat for about 2 minutes until it has a light, glossy consistency.

⏱ 2 min

ResultMarsala sauce

16 of 21

Drop the remaining cold butter into the sauce.

Unsalted butter · 40 g

⏱ 5s

ResultMarsala sauce and unsalted butter

17 of 21

Swirl the pan constantly off the heat until the butter has melted into the sauce and it looks rich and glossy.

⏱ 30s

ResultGlossy marsala sauce

18 of 21

Add a pinch of fine salt to the sauce and stir through.

Fine salt · 1 pinch

⏱ 5s

ResultGlossy marsala sauce and fine salt

19 of 21

Return the seared escalopes to the pan, nestling them into the sauce.

Golden seared veal escalopes · step 11

⏱ 20s

ResultGolden seared veal escalopes and glossy marsala sauce and fine salt

20 of 21

Spoon the hot sauce over each escalope to coat it thoroughly and warm it through for 30 seconds over low heat.

⏱ 30s

ResultMarsala-sauced veal escalopesused in step 22

21 of 21

While the escalopes warm, finely chop the flat-leaf parsley on the chopping board.

Flat-leaf parsley · 10 g

⏱ 30s

ResultFinely chopped parsleyused in step 23

Total Time19 min

#	Product	Action
1	600 g	Lay the veal escalopes flat on the chopping board.⏱ 10sResultVeal escalopes
2	Veal escalopesstep 1	Beat each escalope with the flat side of a meat mallet, working from the centre outward, until the meat is an even 4–5 mm thick.⏱ 1 minResultThinned veal escalopesused in step 6
3	60 g	Tip the flour into the shallow dish and spread it out evenly.⏱ 5sResultPlain flour
4	1 pinch	Add a pinch of fine salt to the flour in the dish.⏱ 5sResultPlain flour and fine salt
5	1 pinch	Add a pinch of ground black pepper to the flour and stir briefly to combine.⏱ 5sResultPlain flour and fine salt and ground black pepper
6	Thinned veal escalopesstep 2	Press each flattened escalope into the seasoned flour, turning to coat both sides, then shake off any excess.⏱ 45sResultSeasoned-flour-coated veal escalopesused in step 10
7	40 g	Add half the butter to the large frying pan.⏱ 5sResultUnsalted butter
8	2 tbsp	Pour the olive oil into the pan with the butter.⏱ 5sResultUnsalted butter and extra-virgin olive oil
9	—	Set the pan over a medium-high heat and warm until the butter has melted and begins to foam.⏱ 1 minResultHot butter and oil
10	Seasoned-flour-coated veal escalopesstep 6	Lay half the coated escalopes in a single layer in the hot pan and cook for about 1½ minutes per side until golden; then cook the other half the same way.⏱ 6 minResultGolden seared veal escalopes
11	Golden seared veal escalopesstep 10	Lift the cooked escalopes onto a warm plate and set aside while you make the sauce.⏱ 15sResultPan drippingsused in step 19
12	180 ml	Pour the Marsala into the hot pan, scraping up any browned bits from the base with a wooden spoon.⏱ 5sResultPan drippings and dry marsala wine
12	Pan drippingsstep 11
13	—	Let the Marsala bubble vigorously over high heat, stirring occasionally, until it has reduced by about half.⏱ 1 min 30sResultReduced marsala
14	120 ml	Pour the veal stock into the pan and stir to combine with the reduced Marsala.⏱ 5sResultReduced marsala and veal stock
15	—	Keep the sauce at a steady simmer over medium heat for about 2 minutes until it has a light, glossy consistency.⏱ 2 minResultMarsala sauce
16	40 g	Drop the remaining cold butter into the sauce.⏱ 5sResultMarsala sauce and unsalted butter
17	—	Swirl the pan constantly off the heat until the butter has melted into the sauce and it looks rich and glossy.⏱ 30sResultGlossy marsala sauce
18	1 pinch	Add a pinch of fine salt to the sauce and stir through.⏱ 5sResultGlossy marsala sauce and fine salt
19	Golden seared veal escalopesstep 11	Return the seared escalopes to the pan, nestling them into the sauce.⏱ 20sResultGolden seared veal escalopes and glossy marsala sauce and fine salt
20	—	Spoon the hot sauce over each escalope to coat it thoroughly and warm it through for 30 seconds over low heat.⏱ 30sResultMarsala-sauced veal escalopesused in step 22
21	10 g	While the escalopes warm, finely chop the flat-leaf parsley on the chopping board.⏱ 30sResultFinely chopped parsleyused in step 23
Total Time		19 min

Serving

Arrange the escalopes on a large warm serving plate and spoon all the sauce over them.
Scatter the finely chopped parsley over the top and serve immediately.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	481kcal
	33g
	27g
	13g
	13g
	1g
	0.5g
	231mg

Ingredients0/9

Tools0/10

Recipe

Veal Marsala

Veal escalopes pan-seared and finished with a rich Marsala wine and butter sauce, garnished with fresh parsley. Serves 4.

What you’ll doYou will pound veal escalopes to an even thickness, dust them with seasoned flour, and sear them briefly in butter and oil until golden. While they rest, you will deglaze the pan with Marsala, reduce it, add stock, and finish the sauce with cold butter to achieve a glossy emulsion. The escalopes return to the pan to warm through in the sauce before plating and garnishing with parsley.

Serves4

Total19 min

LevelMedium

Ingredients

Veal escalopes600 g
Plain flour60 g
Fine salt2 pinch
Ground black pepper1 pinch
Unsalted butter80 g
Extra-virgin olive oil2 tbsp
Dry Marsala wine180 ml
Veal stock120 ml
Flat-leaf parsley10 g

Tools

SpoonTongsMeat malletLarge frying panChef's knifeWooden spoonLarge serving plateShallow dishPlateChopping board

Method

Lay the veal escalopes flat on the chopping board.

10sChopping boardVeal escalopes · 600 g

Beat each escalope with the flat side of a meat mallet, working from the centre outward, until the meat is an even 4–5 mm thick.

Result · Thinned veal escalopes · used in step 6

1 minChopping board, Meat malletVeal escalopes · step 1

Tip the flour into the shallow dish and spread it out evenly.

5sShallow dishPlain flour · 60 g

Add a pinch of fine salt to the flour in the dish.

5sShallow dishFine salt · 1 pinch

Add a pinch of ground black pepper to the flour and stir briefly to combine.

5sShallow dishGround black pepper · 1 pinch

Press each flattened escalope into the seasoned flour, turning to coat both sides, then shake off any excess.

Result · Seasoned-flour-coated veal escalopes · used in step 10

45sShallow dishThinned veal escalopes · step 2

Add half the butter to the large frying pan.

5sLarge frying panUnsalted butter · 40 g

Pour the olive oil into the pan with the butter.

5sLarge frying panExtra-virgin olive oil · 2 tbsp

Set the pan over a medium-high heat and warm until the butter has melted and begins to foam.

1 minLarge frying pan

Lay half the coated escalopes in a single layer in the hot pan and cook for about 1½ minutes per side until golden; then cook the other half the same way.

6 minLarge frying pan, TongsSeasoned-flour-coated veal escalopes · step 6

Lift the cooked escalopes onto a warm plate and set aside while you make the sauce.

Result · Pan drippings · used in step 19

15sPlate, TongsGolden seared veal escalopes · step 10

Pour the Marsala into the hot pan, scraping up any browned bits from the base with a wooden spoon.

5sLarge frying pan, Wooden spoonDry Marsala wine · 180 ml

Let the Marsala bubble vigorously over high heat, stirring occasionally, until it has reduced by about half.

1 min 30sLarge frying pan, Wooden spoon

Pour the veal stock into the pan and stir to combine with the reduced Marsala.

5sLarge frying panVeal stock · 120 ml

Keep the sauce at a steady simmer over medium heat for about 2 minutes until it has a light, glossy consistency.

2 minLarge frying pan

Drop the remaining cold butter into the sauce.

5sLarge frying panUnsalted butter · 40 g

Swirl the pan constantly off the heat until the butter has melted into the sauce and it looks rich and glossy.

30sLarge frying pan

Add a pinch of fine salt to the sauce and stir through.

5sLarge frying panFine salt · 1 pinch

Return the seared escalopes to the pan, nestling them into the sauce.

20sLarge frying pan, TongsGolden seared veal escalopes · step 11

Spoon the hot sauce over each escalope to coat it thoroughly and warm it through for 30 seconds over low heat.

Result · Marsala-sauced veal escalopes · used in step 22

30sLarge frying pan, Spoon

While the escalopes warm, finely chop the flat-leaf parsley on the chopping board.

Result · Finely chopped parsley · used in step 23

30sChopping board, Chefs knifeFlat-leaf parsley · 10 g

Arrange the escalopes on a large warm serving plate and spoon all the sauce over them.

20sLarge serving plate, TongsMarsala-sauced veal escalopes · step 20

Scatter the finely chopped parsley over the top and serve immediately.

Result · Veal Marsala

10sLarge serving plateFinely chopped parsley · step 21

Printed 6 October 2026