Veal Marsala

Crisp and golden brown prosciutto is wrapped around cooked veal steaks.

This recipe for veal Marsala takes a simple veal steak and escalates it by wrapping it in prosciutto and seasoning it with sage. Though it seems very fancy, it is simple enough for camping. It is an elegant but easy preparation.

The Marsala comes from the port-like alcohol called Marsala that is used as the flavor foundation for the sauce. Marsala is a dry, sweet wine from Sicily. If you don’t have any on hand, you can substitute sherry or port. 

If you don’t have access to veal it can be substituted with beef, venison, or similar thinly cut steaks. Make sure to pound them thinly with the mallet, so they cook quickly as the prosciutto crisps. 

Swipe to see all photos
Raw veal steaks pounded thin on a cutting board.
Pound the veal steaks very thinly so they cook by the time the prosciutto is crisp.
Prosciutto-wrapped veal steaks with sage frying in a pan.
Because the veal steaks are so thin, they only need a few minutes to cook all the way through.
Crisp and golden brown prosciutto is wrapped around cooked veal steaks.
This quick and easy dish makes for a beautiful presentation.

Veal Marsala Recipe

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Crisp and golden brown prosciutto is wrapped around cooked veal steaks.
This recipe for Veal Marsala takes a simple veal steak and escalates it by wrapping in prosciutto and seasoning with sage.
Preparation 25 minutes
Cook 12 minutes
Ready in 37 minutes
Servings 4 Servings
CourseDinner
InfluenceItaly
DifficultySeasoned
MethodFry

Ingredients

  • 4 veal escalopes or thin beef steaks
  • 4 fresh sage leaves
  • 8 slices prosciutto
  • 1 tablespoon all-purpose flour
  • 2 tablespoons butter
  • 1 dash olive oil
  • 1/4 cup Marsala wine

Equipment

  • meat hammer
  • 1 10 inch skillet

Directions

  • Layout the four pieces of veal and then tenderize and further flatten with the meat hammer.
  • Place a fresh piece of sage in the center of each steak then wrap with the prosciutto.
  • Dust with a little flour on each.
  • Over a moderate heat warm the skillet. Add the butter and olive oil.
  • When the butter has melted add the 4 steaks and gently fry. When brown, turn over to cook the other side.
  • When almost cooked to your preferred doneness add half the Marsala, gently allowing it to spread across the pan. Flip the veal, then add the remaining Marsala. This will provide a brown-like glaze on the meat. Serve any residual sauce over the steak.

Nutritional Information

Sodium: 153mgCalcium: 4mgVitamin A: 181IUSugar: 1gFiber: 1gPotassium: 52mgCholesterol: 26mgCalories: 151kcalTrans Fat: 1gMonounsaturated Fat: 4gPolyunsaturated Fat: 1gSaturated Fat: 6gFat: 12gProtein: 2gCarbohydrates: 4gIron: 1mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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