Scaloppine al Marsala

Sometimes called veal Marsala, this is the classic Italian dish made with thinly sliced veal scaloppine. It's a recipe typical of Sicily, where the best Marsala comes from. Serve with plenty of bread to mop up the sauce.


Recipes · Cuisine · European · Italian


Prep Time: 10 mins
Cook Time: 15 mins
Servings: 4
Total Time: 25 mins

Ingredients

Ingredients List

  • 1 ⅓ pounds veal medallions

  • 2 tablespoons all-purpose flour, or as needed

  • 2 tablespoons butter

  • 1 tablespoon extra-virgin olive oil

  • salt and pepper to taste

  • ½ cup Marsala wine

  • ½ cup water

  • 1 tablespoon cornstarch


Directions

  1. Place veal between 2 sheets of heavy plastic on a solid, level surface; pound to 1/4-inch thickness with the smooth side of a meat mallet. Pat dry with a paper towel and dust with flour on both sides.

  2. Melt butter with olive oil in a large skillet over medium heat until it starts to foam. Add veal; cook until browned, 3 to 4 minutes per side. Season with salt. Transfer veal to a plate. Cover with aluminum foil to keep warm.

  3. Pour Marsala wine into the same skillet. Stir to scrape up browned bits from the bottom of the skillet, about 2 minutes.

  4. Stir water and cornstarch together in a small bowl until cornstarch dissolves. Stir into the Marsala wine in the skillet. Season with salt and pepper. Cook until sauce thickens, about 5 minutes.

  5. Return veal to the skillet; cook until heated through, about 1 minute. Remove from heat and serve topped with sauce.


Nutrition Facts (per serving)

Nutrition Facts
283 Calories
13g Fat
9g Carbs
22g Protein


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