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Meat, Italy

Veal Marsala with mashed potatoes

Veal marsala with mashed potatoes is an Italian dish of veal escalopes in a creamy marsala and mushroom sauce, served with homemade mash. It takes 40 minutes for 4 people, rated easy, at about €4 per person. The key is letting the marsala reduce before adding the cream, which concentrates the sauce's flavor.

I'm suggesting veal escalopes in a creamy marsala and mushroom sauce, with soft mashed potatoes on the side.

Veal Marsala with mashed potatoes
Total time
40 min
Difficulty
Easy
Cost per person
€4.00
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Marsala wine gives the sauce a slightly sweet, nutty depth that pairs naturally with mushrooms browned in butter. Cream softens the sharper notes without hiding that distinct flavor, and the thin, quickly seared escalopes stay tender under the sauce. The mashed potatoes, kept simple, soak up the sauce and round out the plate without competing with it.

This dish looks like a Sunday roast but comes together in 40 minutes, which makes it a solid choice for a weeknight when you still want something that feels special. Kids generally like the mash and the tender veal, and the sauce is mild enough for them. For guests, just double the ingredients, the recipe stays just as simple.

The ingredients

4 people

Butcher

  • Veal escalopes 4

Fruits and vegetables

  • Button mushrooms 300 g
  • Shallots 2
  • Potatoes 1 kg

Pantry

  • Marsala wine 10 cl
  • Flouroften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 10 cl
  • Butter 40 g
  • Milk 15 cl

Allergens Gluten, Lactose

The step by step recipe

  1. Peel the potatoes and boil them in salted water, then mash with the hot milk and 20 g of butter. 22 min

    Mash with a potato masher, a blender would make them gluey.

  2. Slice the mushrooms and shallots, and brown them in a skillet with a knob of butter, then set aside. 8 min

    Salt the mushrooms only at the end, or they'll release too much water.

  3. Lightly flour the escalopes and brown them in butter, two minutes per side, then set aside. 6 min

    Pound them flat so they cook quickly and stay tender.

  4. Deglaze the skillet with the marsala, let it reduce, then add the cream and mushrooms. 5 min

    No marsala on hand? White port or madeira work just as well.

  5. Return the escalopes to the sauce for one minute and serve with the mash.

    Don't let the escalopes boil in the sauce, they'll turn tough.

Our tips to get it right

  • Pick thin escalopes and pound them a bit thinner if needed, they'll cook faster and stay tender under the sauce.
  • Use a wide skillet so the escalopes brown in a single layer instead of steaming in their own juice.
  • Keep the mash warm over a pot of simmering water while you finish the sauce, it won't dry out or turn stiff.

The variations

  • Swap the veal for chicken escalopes, the marsala sauce works just as well with poultry.
  • For a vegetarian version, replace the escalopes with thick slices of pan seared parsnip or celery root, and keep the mushroom sauce as is.
  • For picky kids, serve the mash with the mushroom sauce minus the marsala, using a splash of broth instead of the wine.

What to serve it with

  • A well dressed green salad
  • Steamed green beans
  • A glass of dry white wine

Storage

Keep leftovers in the fridge in a sealed container for up to 2 days, since the mash tends to dry out beyond that. Reheat the veal and sauce gently in a skillet over low heat, and loosen the mash with a splash of milk. Freezing isn't recommended, both the cream sauce and the mash change texture once thawed.

Questions about this dish

Can I use something other than marsala?

Yes, dry white port or madeira give a very similar result. If you'd rather skip the alcohol, use broth with a splash of balsamic vinegar instead.

Can I make the mashed potatoes ahead of time?

You can peel and boil the potatoes ahead, but mash them just before serving so they stay smooth. Reheated with a little milk, they come right back to texture.

Why dust the escalopes with flour before cooking?

The flour forms a light crust that browns quickly and helps thicken the sauce slightly. It also keeps the veal more tender as it cooks.

Can I swap the button mushrooms?

Yes, seasonal mushrooms like oyster or porcini work well with this sauce. Just avoid very watery varieties, since they'll thin out the sauce.

How long does it take to make a veal marsala with mashed potatoes?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a veal marsala with mashed potatoes?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a veal marsala with mashed potatoes cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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