Mushroom Veal Marsala

This classic Italian-style veal is tender and tasty, made with a generous serving of mushrooms and Marsala wine.

Preparation Time:

Cooking Time:

Serves: 6

Share this recipe:


  • 1-1/2 lbs (750 g) Ontario Veal Scaloppini
  • Salt and pepper
  • 1/4 cup (50 mL) all-purpose flour
  • 1/4 cup (50 mL) olive oil
  • 2 tbsp (25 mL) butter
  • 2-1/2 cups (625 mL) sliced Ontario Crimini Mushrooms (about 8 oz/250 g)
  • 1-1/2 cups (375 mL) sliced Ontario Shiitake Mushrooms, caps only (about 6 oz/175 g)
  • 1 large clove Ontario Garlic, chopped
  • 1-1/2 tsp (7 mL) fresh Ontario Thyme Leaves (or 1/2 tsp/2 mL dried)
  • 2/3 cup (150 mL) sweet Marsala wine
  • 1 cup (250 mL) chicken broth            
  • 2 tbsp (25 mL) finely chopped fresh Ontario 
  • Parsley 


Season veal with salt and pepper. Coat with flour; shaking off excess. Set aside.

In large skillet, heat 2 tbsp (25 mL) of the oil and 1 tbsp (15 mL) of the butter over medium heat. Add mushrooms, garlic and thyme. Cook for 3 minutes, stirring, until soft. Remove mushrooms to plate. Add remaining oil and butter to skillet. Add veal, in batches, cook for about 1-1/2 minutes per side or until done. Transfer to plate.

Add wine to skillet and cook for 1 minute, scraping up any bits from the bottom. Stir in broth; cook for 3 minutes until sauce thickens. Return veal and any accumulated juices to skillet, coat with sauce on both sides. Add reserved mushrooms; cover and heat through. Sprinkle with parsley.

Nutritional information

  • PROTEIN: 26 grams
  • FAT: 14 grams
  • CARBOHYDRATE: 14 grams
  • CALORIES: 315
  • FIBRE: 1 gram
  • SODIUM: 230 mg