Name: Italian Veal Marsala With mushrooms served in a blue pot Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 pound veal cutlets, thinly sliced; 1/2 cup all-purpose flour; Salt and pepper, to taste; 2 tablespoons olive oil; 2 tablespoons butter; 1 cup sliced mushrooms (cremini or porcini); 2 cloves garlic, minced; 1 shallot, finely chopped; 1 cup Marsala wine; 1 cup chicken broth; 1/2 cup heavy cream (optional); Fresh parsley, for garnish

If you’re craving a dish that feels like a warm hug from an Italian nonna, Italian Veal Marsala With mushrooms served in a blue pot is about to become your new kitchen favorite. Imagine tender veal cutlets bathed in an irresistibly rich Marsala wine sauce, dotted with earthy mushrooms and finished with a sprinkle of fresh parsley—all presented beautifully in a cheerful blue pot. It’s the kind of comforting, flavorful meal that brings everyone to the table, whether it’s a special Sunday dinner or just a celebration of good food any night of the week. With just 45 minutes from start to finish, it’s wonderfully accessible and so rewarding to make at home.

Italian Veal Marsala With mushrooms served in a blue pot Recipe - Recipe Image

Ingredients You’ll Need

This recipe is all about a handful of simple, top-quality ingredients coming together for a little magic in your blue pot. Each pick contributes something special—tenderness, savory depth, or a pop of color—so pay attention to each one as you gather them.

Veal cutlets: Thinly sliced veal is the star of the show, promising a buttery, melt-in-your-mouth texture.
All-purpose flour: Lightly dusting the veal in flour gives it a delicate crust and helps thicken the sauce later on.
Olive oil: Adds a touch of earthy richness and helps sear the veal to golden-brown perfection.
Butter: Gives the sauce a lovely, velvety finish and enhances the veal’s flavor.
Mushrooms (cremini or porcini): Lend a hearty, earthiness and soak up all the delicious sauce.
Garlic: A couple of minced cloves deliver that irresistible Italian aroma.
Shallot: Adds subtle sweet-savory depth that plays beautifully with the Marsala.
Marsala wine: The signature ingredient, infusing the sauce with nutty, caramel complexity.
Chicken broth: Balances richness with savory notes, allowing the sauce to simmer into pure perfection.
Heavy cream (optional): For those who love a extra creamy, luxurious sauce.
Salt and pepper: Essential for seasoning each layer just right.
Fresh parsley: Adds a pop of freshness to finish the dish and brighten up the pot.

How to Make Italian Veal Marsala With mushrooms served in a blue pot

Step 1: Prepare the Veal

Start by patting your veal cutlets dry, then season them well on both sides with salt and pepper. Dredge each cutlet in flour, giving them a gentle shake to remove any excess. This not only ensures a gorgeous golden crust, but also helps the sauce cling to the veal later—truly essential for classic Italian Veal Marsala With mushrooms served in a blue pot.

Step 2: Sauté the Veal

Heat the olive oil along with 1 tablespoon of butter in a large skillet or your favorite blue pot over medium-high heat. Once hot, add the floured veal cutlets. Sauté for about 2-3 minutes per side, just until browned and almost cooked through. Remove them carefully and set aside—you’ll finish them in the sauce.

Step 3: Sauté the Mushrooms and Aromatics

In the same pot, melt the remaining tablespoon of butter. Toss in the sliced mushrooms, garlic, and shallots. Sauté everything for 5 minutes or so, until the mushrooms release their juices and start to brown, while the garlic and shallots go deliciously soft and fragrant.

Step 4: Deglaze and Build the Sauce

Pour in the Marsala wine, scraping up any little caramelized bits from the bottom of your blue pot—this is flavor gold! Let the wine simmer and reduce by half, intensifying its sweetness. Then stir in the chicken broth (and heavy cream if you’re using it). Allow the sauce to bubble and thicken for about 10 minutes.

Step 5: Return the Veal and Finish

Nestle the browned veal cutlets back into the blue pot, spooning plenty of sauce and mushrooms over the top. Let everything simmer together for 5 minutes so the veal becomes tender and absorbs the sauce’s savory flavors. Top with a generous sprinkle of fresh parsley and bring the whole pot to the table!

How to Serve Italian Veal Marsala With mushrooms served in a blue pot

Garnishes

A finishing flurry of chopped fresh parsley looks beautiful and gives Italian Veal Marsala With mushrooms served in a blue pot a fresh, herbal lift. If you’re feeling decadent, a little grated Parmesan or lemon zest brings a bright, final touch.

Side Dishes

This elegant dish begs for something simple to soak up that luscious Marsala sauce—think buttery mashed potatoes, pillowy gnocchi, or a crusty loaf of Italian bread. Lightly sautéed green beans or steamed asparagus round out the meal beautifully, adding a vibrant green crunch.

Creative Ways to Present

Go all in on the blue pot! Serving straight from it makes a gorgeous rustic centerpiece and keeps the veal piping hot. For a special touch, plate the veal on individual dishes with the mushrooms artfully scattered on top, and set the blue pot of extra sauce in the middle so everyone can ladle on more.

Make Ahead and Storage

Storing Leftovers

Allow leftover Italian Veal Marsala With mushrooms served in a blue pot to cool completely, then transfer to an airtight container. It will stay perfectly tender in the fridge for up to 3 days, and the flavors deepen after a night’s rest!

Freezing

You can freeze this dish, especially if you skip the heavy cream (cream sometimes separates after thawing). To freeze, portion the cooled veal and sauce into freezer-safe containers, label, and freeze for up to one month. Thaw in the fridge overnight before reheating.

Reheating

For best results, gently reheat the veal and sauce in a covered skillet or small blue pot over low heat, adding a splash of broth if it’s thickened up overnight. Avoid microwaving if possible, as it can toughen the delicate veal.

FAQs

Can I substitute the veal with chicken or beef?

Absolutely! Thin chicken or beef cutlets work beautifully in place of veal and easily soak up all those savory Marsala flavors, so you can enjoy Italian Veal Marsala With mushrooms served in a blue pot even if veal isn’t available.

Do I have to use Marsala wine?

While Marsala is the classic choice and really makes the dish sing, you can use a dry sherry or a sweet white wine in a pinch. The key is to use something that’s good enough to drink—it will shine in the finished sauce.

Is it necessary to add the heavy cream?

Nope, it’s totally up to you! The cream adds an extra layer of richness and silkiness, but the sauce is well-balanced without it. If you prefer a lighter style of Italian Veal Marsala With mushrooms served in a blue pot, feel free to skip it.

What kind of mushrooms work best?

Cremini are classic for their meatiness, but porcini or even a mix of wild mushrooms can elevate the earthy flavors. Use whatever is freshest and available, and your Italian Veal Marsala With mushrooms served in a blue pot will taste fantastic.

Why serve this in a blue pot?

Besides looking beautiful, a blue pot retains heat wonderfully, keeping everything warm for second helpings. Plus, there’s just something about seeing Italian Veal Marsala With mushrooms served in a blue pot that feels extra inviting and homey.

Final Thoughts

If you’ve been searching for an inviting, flavor-packed main that feels both comforting and special, Italian Veal Marsala With mushrooms served in a blue pot truly delivers. Give it a whirl and watch everyone gather round, blue pot at the center, plates ready for seconds!