Jamie Oliver Veal Marsala

There’s something magical about Jamie Oliver Veal Marsala—the tenderness of the veal, the rich depth of Marsala wine, and the earthy mushrooms all coming together in perfect harmony. This classic Italian-inspired dish is elegant yet comforting, with a silky sauce that clings to every bite. I made it for a cozy date night in, and honestly, I was surprised at how quick and rewarding it was. (inspired by Jamie Oliver)

Ingredients Needed

For the Veal:

• 8 veal cutlets
• ¼ cup flour (for dredging)
• Salt and pepper
• 2–3 tablespoons olive oil

For the Sauce:

• 2 tablespoons butter (30g)
• 2.5 cups Crimini (chestnut) mushrooms, sliced (170g)
• 2 cloves garlic, finely chopped
• 1.5 cups low sodium chicken stock (375ml)
• ½ cup Marsala wine (125ml)

To Finish:

• 1–2 tablespoons fresh parsley, finely chopped

How To Make Jamie Oliver Veal Marsala

Prep the Veal:

Start by seasoning the veal cutlets generously with salt and pepper, pressing it in slightly so it sticks. Dredge them lightly in flour, making sure to shake off any excess. This gives the veal a delicate crust and helps the sauce cling later on.

Brown the Cutlets:

In a large skillet, heat a splash of olive oil over medium-high heat. Fry the veal for about 1 minute per side—just enough to get that golden edge and cook them through. Depending on your pan, you might need to do this in batches and add a bit more oil as needed. Once they’re cooked, transfer them to a plate.

Make the Marsala Sauce:

Melt the butter in the same pan and toss in the sliced mushrooms. Sprinkle them with a little salt and sauté for 5 to 7 minutes until they’ve released their moisture and started to brown. Add the garlic and cook for another minute until fragrant.

Add Wine & Simmer:

Pour in the Marsala wine and let it simmer down by half—this intensifies its sweet, nutty aroma. Then add the chicken stock and continue to simmer for another 5 to 7 minutes until the sauce thickens slightly.

Finish & Serve:

Return the veal to the pan, nestling it into the sauce. Let it warm through gently, then scatter the chopped parsley over the top before serving. Serve immediately with something that’ll soak up that sauce—mashed potatoes, bread, or even pasta.

Why I Love This Recipe

I whipped up this Jamie Oliver Veal Marsala on a chilly Friday evening, and it hit every comfort food note without being too heavy. My partner couldn’t stop raving about how rich and cozy it tasted, yet it only took 30 minutes. It’s the kind of dish that feels restaurant-fancy but is secretly very doable at home.

Recipe Tips

• Use Thin Cutlets: Thinner veal cutlets cook faster and stay tender. If they’re too thick, gently pound them with a meat mallet.
• No Marsala Wine? Try a mix of dry sherry and a touch of brandy as a substitute.
• Mushroom Mix-Up: Combine Crimini with shiitake or portobello mushrooms for deeper flavor.
• Extra Richness: Stir in a tablespoon of butter at the end for a glossy, luxe finish.
• Make it Ahead: You can make the sauce a few hours ahead—just reheat and add the veal when ready to serve.

How To Store This Jamie Oliver Veal Marsala

At Room Temperature:
Leave out for no more than 2 hours before refrigerating.

In the Fridge:
Store in an airtight container for 3 to 4 days. The sauce keeps beautifully!

In the Freezer:
Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating:

• Oven: 350°F (175°C) for 15–20 minutes.
• Stovetop: Medium heat in a skillet, stirring often, for 5–7 minutes.
• Microwave: Medium power for 1–2 minutes, stirring halfway.

Nutrition Facts (per serving)

• Calories: 165
• Carbs: 6.3g
• Protein: 16g
• Fat: 8.2g
• Sugar: 0.5g
• Fibre: 0.4g
• Sodium: 138mg

Let’s Answer a Few Questions!

Is Marsala wine sweet or dry?
Great question! This dish usually uses dry Marsala wine for a more balanced, savory flavor.

Why is my veal tough?
If your veal is chewy, it might be too thick or overcooked. Pound it thin and cook just briefly on each side.

Can I use chicken instead of veal?
Totally! Thin chicken breasts or cutlets work well and are a great budget-friendly swap.

What’s the best side dish for Veal Marsala?
Mashed potatoes, buttered noodles, or crusty bread are perfect to soak up the sauce.

Try More Recipes:

• Jamie Oliver Seafood Paella
• Jamie Oliver Empire Roast Chicken
• Jamie Oliver Lamb Lasagna Recipe