Chicken or veal Marsala is a timeless Italian favorite that’s easy to prepare at home. For a smoky twist, this version is grilled—Grilled Veal Marsala—but you can swap in chicken breasts if veal is hard to find.
Let’s get to work
Use boneless veal chops or veal cutlets about 1/4″ thick; pound them thin if needed or buy pre-cut thin cutlets from your butcher. You’ll also need shallot, garlic, cremini mushrooms, fresh parsley, butter, chicken stock, salt, pepper and Marsala wine for the sauce.
Season the veal on both sides with salt and pepper, rubbing an even coating onto each piece. Let the meat rest at room temperature while you preheat the grill. This recipe skips the traditional flour dredge because the veal is seared on the grill rather than pan-fried.
It’s grillin time
Preheat the grill to 450–500°F (230–260°C). With thin veal cutlets you want a quick sear, not full cooking—about 1–2 minutes per side over direct heat. Look for good color and grill marks, then remove the veal and set aside; it will finish cooking gently in the sauce.
Make the sauce in a cast iron skillet on the grill (or on the stovetop). Start by melting a few tablespoons of butter, then add the sliced cremini mushrooms, finely chopped shallot and minced garlic. Sauté over medium heat until the liquid from the mushrooms evaporates and the vegetables turn golden brown—this concentrates their flavor and creates a rich base for the Marsala sauce.
Once the mushrooms, shallot and garlic are nicely browned, pour in the Marsala wine and chicken stock. Scrape the skillet to loosen any browned bits, which adds depth to the sauce. Return the seared veal to the skillet and simmer gently until the sauce reduces and thickens and the veal reaches the proper doneness—about 5–10 minutes.
If the sauce remains too thin, whisk in a small amount of flour or a cornstarch slurry (start with 1 tablespoon flour mixed with a little water) and simmer until it reaches a glossy, slightly thick consistency that coats the meat.
The finishing touch
Finish the dish with a generous handful of chopped fresh parsley to brighten the flavors. Serve the veal warm with the mushroom-Marsala sauce spooned over the top.
This straightforward grilled adaptation keeps the classic Marsala flavors while adding a subtle smoky element from the grill. It’s a great weeknight dinner or an impressive option for guests.
Grilled Veal Marsala
Ingredients
- 4 tbsp Butter
- 6 Veal cutlets, 1/4″ thick
- 2 cups Marsala wine
- 1 cup Chicken stock
- 2 cups Cremini mushrooms
- 1 Shallot, chopped
- 2 tbsp Garlic, chopped
- 1/4 cup Parsley, chopped
Instructions
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Season the veal cutlets with salt and pepper on both sides.
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Sear over direct heat on the grill for 1–2 minutes per side, until nicely browned, then remove from the grill.
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Add the butter to a large cast iron skillet.
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Add the mushrooms, shallot and garlic to the skillet and sauté about 5 minutes, until the liquid has evaporated and the vegetables are golden.
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Add the Marsala wine and chicken stock to the skillet and mix together, scraping up any browned bits.
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Return the veal to the sauce and simmer over medium heat until the sauce thickens and the veal is cooked through, about 5–10 minutes.
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Top with chopped fresh parsley and serve.
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