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This is a simple classic that is quick and easy to make and never loses its charm.

Serves 4



  • 1/4 cup extra-virgin olive oil
  • 1/4 cup all-purpose flour
  • Salt and freshly ground black pepper
  • 4 veal escalopes (alternatively use pork or chicken or turkey)
  • 1 to 2 shallots, diced
  • 225g / 8oz button or cremini mushrooms, quartered
  • 1 cup sweet Marsala wine (or slightly sweet sherry)
  • 2 tablespoons cold unsalted butter
  • 2 tablespoons fresh thyme leaves or 1/2 teaspoon dried thyme



Heat the olive oil in a large sauté pan over medium heat
Season the flour with salt and pepper
Dredge the veal in the seasoned flour
Place the veal in the pan and saute, turning once, until golden brown on both sides, about 2 minutes per side
Transfer the veal to a platter and keep warm
Add the shallots and the mushrooms to the pan and saute until they are lightly browned and the juices have evaporated
Add the Marsala, bring to a boil, and reduce by one third
Add the cold butter and return the veal to the pan
Bring just to a boil, reduce the heat, and simmer for 3 to 4 minutes
Stir in the thyme leaves and season the sauce with salt and pepper, to taste
Transfer the veal to a platter, pour the mushroom sauce over the meat, and serve immediately