Veal Piccata alla Marsala

  • serves 0
Michael Bonacini
Michael Bonacini


15 Ratings
Directions for: Veal Piccata alla Marsala


Veal Piccata alla Marsala

1 cup all-purpose flour

6-8 pieces of veal piccata

¼ cup olive oil

2 Tbsp butter

2 cup mushrooms, diced

fresh thyme

¾ cup marsala


splash of olive oil

1 tsp butter

1 clove of garlic, finely minced

two large bunches of picked, washed, drained spinach

grating of nutmeg

pinch of chilies

squeeze of lemon juice


Veal Piccata alla Marsala

1. Season the flour well with salt and pepper. Dredge each piece of piccata into the flour, shaking well to remove any excess. In a cast-iron skillet, heat a little oil and butter and gently pan-fry both sides of the veal piccata.

2. This should take no more than 20-30 seconds on each side. Remove, cover and keep warm. In the same pan, add a little more oil and butter. Add the mushrooms, fresh thyme, and marsala. Simmer gently until the marsala is reduced by two thirds. Add the remaining butter. Place the piccata on a serving plate and spoon over the sauce.


1. In a large sauté pan on medium-high heat, place a little oil and butter and gently brown the garlic. Next add the spinach and season with salt and pepper, as well as a little nutmeg and chili. Add a squeeze of lemon juice and turn the spinach until just wilted. Remove and place on serving platter. Drizzle with a little extra virgin olive oil.

See more: Mushrooms, Beef, Saute, Italian, Dinner, Main, Lunch


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