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Veal Marsala Recipe (Scaloppine al Marsala)
Veal Marsala, or Scaloppine al Marsala, is a classic Italian meat dish made with thin slices of tender veal, lightly coated in flour and quickly cooked in butter.The veal is finished with Marsala wine, the famous fortified wine from Sicily, which gives the dish its distinctive aroma and rich, slightly sweet flavor.
Ingredients
- 450 g veal cutlets - 1 lb, about 8 medium-thin slices
- 50 g unsalted butter - 3½ tablespoons
- 3 tablespoons extra virgin olive oil
- 50 g all-purpose flour - about ⅓ cup, for dredging
- 80 ml dry Marsala wine - ⅓ cup
- 50 ml vegetable broth or hot water - 3 tablespoons
- sage leaves, rosemary sprigs or chopped parsley - to taste
- fine salt - to taste
- freshly ground black pepper - to taste
Instructions
- Place the veal cutlets between two sheets of parchment paper and gently pound them with a meat mallet until they are thin and even. This helps tenderize the meat and ensures quick, even cooking.Note: If your veal cutlets are already very thin, you can skip this step.
- Place the flour on a large plate. Lightly dredge each veal cutlet in the flour on both sides, then shake off any excess. The meat should be evenly coated with only a thin layer of flour.
- Melt the butter with the oil in a large skillet over medium heat.
- Once the butter is hot and foaming, add the veal cutlets in a single layer.
- Cook for about 2 minutes per side, turning them gently with kitchen tongs, until lightly golden.
- If you like, add a few sage leaves or a small sprig of rosemary at this stage. Chopped parsley is better added toward the end for a fresher flavor.
- Increase the heat slightly and pour in the Marsala wine. Let it bubble for a minute or two, until most of the alcohol has evaporated. Season lightly with salt and freshly ground black pepper.
- Lower the heat and add the hot vegetable broth or water. Cook for another few minutes, just until the veal is cooked through and the sauce begins to thicken.
- Gently swirl the skillet from time to time using a slow circular motion. This helps the butter, flour, Marsala, and cooking liquid come together into a smooth, velvety sauce.
- When the sauce is glossy and creamy, remove the skillet from the heat. Transfer the veal Marsala scaloppine to serving plates, spoon the sauce over the top, and serve immediately with a little freshly ground black pepper.
Nutrition
Serving: 100gCalories: 423kcalCarbohydrates: 12gProtein: 23gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 119mgSodium: 146mgPotassium: 390mgFiber: 0.3gSugar: 2gVitamin A: 339IUCalcium: 23mgIron: 2mg
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