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Veal Marsala

Vitello alla Marsala


When I am planning to make veal Marsala, I phone my butcher and tell him exactly what I want. He always tries to accommodate me, especially when I promise him a sampling of the dish. When making this dish, remember not to overcook the veal. It will only take a minute to two to cook on both sides. I prefer sweet Marsala for the sauce, but dry can be used.


2 pounds veal cutlets (cut from the saddle), about 1/8 inch thick

1/2 cup flour


White pepper

6 to 8 tablespoons butter

2/3 cup Marsala wine, sweet or dry

1/2 cup fresh lemon juice

Lemon wedges

Parsley sprigs


If the veal slices are more than 1/8 inch thick, pound them thin with a meat hammer, but be careful not to rip them. Cut any large pieces in half.

Mix the flour, 1 1/2 teaspoons salt, and 1 teaspoon pepper together and spread it on a plate. Dredge each cutlet in the seasoned flour, shaking off the excess.

In a large frying pan, heat 4 tablespoons of the butter. Add 4 or 5 of the veal cutlets, making sure not to crowd them, and cook for about 1 minute on each side, or until they are no longer pink. Remove them to a warm platter. Repeat with the remaining veal, adding more butter to the pan as needed.

Add the Marsala wine and lemon juice to the juices in the pan and simmer over medium heat, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Correct the seasoning if necessary, return the veal to the pan, and heat until hot. Transfer the meat to a serving platter, pour the pan juices over, and garnish with lemon wedges and parsley sprigs. Serve immediately.

This recipe is from CIAO ITALIA by Mary Ann Esposito, published by William Morrow and Company Inc., in 1991.


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