Chicken or veal marsala is a classic Italian dish that can be made very easily at home. And being a grill lover myself, we’ll change it up a bit and will cook it on the grill. Grilled veal marsala it is. Feel free to substitute chicken breast for the veal, especially if you can’t find veal locally.
Let’s get to work
Start with boneless veal chops or veal cutlets. The meat needs to be about 1/4″ thick, so either pound it out at home or look for the thin veal cutlets at your local store or butcher shop.
We’ll also need some shallots, fresh parsley, chicken stock, salt, pepper, garlic, cremini mushrooms and marsala wine for the sauce.
The ingredients needed are minimal and you should have most of these in your pantry already, with the exception of the marsala wine. But fear not, it’s a readily available item and most grocery stores should stock it.
Start by seasoning the veal on both sides with salt and pepper. Apply a nice even coating on all the pieces and let them sit at room temperature while you file up the grill.
No flour dredge in this recipe. Remember, we’re grilling these instead of pan frying like in the traditional recipe.
It’s grillin time
After the veal is seasoned, fire up the grill and get it up to 450-500 degrees. Since the veal is thin, we don’t want to cook it all the way through, we just want to sear it on both sides. It will finish cooking in the sauce.
Put the veal direction on the grates, and cook for approximately 1-2 minutes per side. The meat should have some nice color. Pull it from the grill and set it aside. Now we’ll get started on the sauce.
The sauce is also very simple and can be made on the grill. I used a cast iron skillet from Big Green Egg to make the sauce.
Start with adding a tablespoons of butter into the skillet and sautéing the mushrooms, shallots and garlic.
Cook these over medium heat and long enough for all the liquid to cook down.
The mushrooms, shallot and garlic should also develop a nice golden brown color .
These also need time to release all their delicious flavors that will make the marsale sauce sing!
After the veggies have cooked down, it’s time to add the liquids. The main ingredient here is the marsala wine.
Add the marsala wine and chicken stock to the skillet and mix everything thoroughly.
Add the grilled veal back into the skillet and continue cooking until the sauce thickens up.
This will fully cook the veal and make the sauce the right consistency. If you see that it’s still too liquidy, feel free to add 1 tbsp of flour to help thicken it up.
The finishing touch
Classic veal and chicken marsala also has fresh parsley added right at the end to help brighten up the flavor. Right before pulling the skillet of the grill or the stove, add a handful of chopped parsley on top. And just like that, our dish is ready.
This recipe was inspired by Not Another Cooking Show
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Check out the full start to finish video below from my Instagram page. Printer friendly recipe is below.
Grilled Veal Marsala
- 4 tbsp Butter
- 6 Veal cutlets 1/4" thick
- 2 cups Marsala wine
- 1 cup Chicken stock
- 2 cusp Cremini mushrooms
- 1 Challot chopped
- 2 tbsp Garlic chopped
- 1/4 cup Parsley chopped
- Season the veal cutlets with salt and pepper on both sides
- Sear over direct heat on the grill for 1-2 minutes per side, until nicely browned and remove from the grill
- Add the butter to a large cast iron skillet
- Add the mushrooms, challot and garlic ot the skillet and saute for 5 minutes, until all liqud has evaporated
- Add the marsala wine and chicken stock to the skillet and mix together
- Add the veal back in the sauce and simmer over medium heat until the sauce thickens and veal is cooked throught; approx 5-10 minutes
- Top with the fresh chopped parsley
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