Scaloppine al Marsala is a quick and elegant veal recipe with a rich, silky Marsala wine sauce, ready in just 20 minutes.
Growing up, my mom and nonna made this often, and I still remember the wonderful aroma of Marsala filling the kitchen. We always served it with mashed potatoes, making a little volcano in the center for the delicious sauce. If you are searching for more Italian recipes, check out Stracciatella Soup or Ossobuco Alla Milanese.
Recipe Overview: Scaloppine al Marsala
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4 people
- Cook Method: Pan-seared in a skillet and finished in a Marsala wine sauce
- Flavor & Texture: Tender, delicate veal with a rich, silky Marsala sauce that is slightly sweet, savory, and wonderfully buttery
- Difficulty: Easy. The veal cooks in just minutes, and the sauce comes together quickly in the same skillet.
- Why this Recipe? An elegant Italian classic that is ready in only 20 minutes. Tender veal, a luscious Marsala sauce, and one-skillet simplicity make this an easy dinner that feels restaurant-worthy.
The tradition continues to this day with my son.
Preparing the veal only takes minutes, so I always prepare everything else first and give my undivided attention to the scallops.
In this Article
A Note From Giangi
Key Ingredients
Veal scaloppine – Choose thin, evenly pounded veal cutlets. Their delicate texture cooks beautifully and quickly, keeping the meat tender.
Marsala wine – The star of the sauce. Marsala adds a slightly sweet, nutty richness that pairs perfectly with the delicate veal.
Unsalted butter – Adds richness and gives the Marsala sauce its smooth, silky finish. I prefer unsalted butter so I can control the seasoning.
Olive oil – Used with the butter to quickly sauté the veal without allowing the butter to burn.
Garlic – A smashed clove gently infuses the butter and olive oil with flavor before the veal is added.
All-purpose flour – Just a small amount helps thicken the Marsala and pan juices into a light, velvety sauce.
Salt and pepper – Keep the seasoning simple so the veal and Marsala remain the stars of the dish.
How to Make Scaloppine al Marsala
Step 1: Preheat your oven to 200°F. Once it reaches temperature, turn it off. This will keep the cooked veal warm without further cooking.
Step 2: Heat the olive oil and butter in a large skillet over medium-low heat. Add the smashed garlic and cook until lightly golden. Remove and discard the garlic.
Step 3: Add the veal scaloppine to the skillet without overcrowding the pan. Season with salt and pepper, then cook for 1 to 2 minutes per side, until lightly golden.
Step 4: Transfer the cooked veal to a baking sheet and place it in the warm oven while you finish cooking the remaining scaloppine.
Step 5: Once all the veal is cooked, remove the skillet from the heat and pour in the Marsala wine. Return the pan to the heat and scrape up all those wonderful browned bits from the bottom.
Step 6: Add the flour and a little butter, stirring until the sauce is smooth and slightly thickened.
Step 7: Return the veal to the skillet and gently turn each piece in the Marsala sauce. Cook for another minute, then serve immediately with plenty of that delicious sauce spooned over the top.
Giangi’s Pro Tips
Keep the veal thin. Thin scaloppine cooks quickly and stays wonderfully tender.
Do not overcrowd the skillet. Cook the veal in batches so it browns beautifully instead of steaming.
Use a good Marsala wine. It is the heart of the sauce, so quality makes a noticeable difference.
Watch the cooking time. Veal cooks very quickly, and just a minute or two per side is usually enough.
Save those browned bits. Scrape the bottom of the skillet when adding the Marsala. That is where so much of the flavor lives.
Keep the sauce silky. Add the butter at the end and stir gently for a smooth, glossy finish.
Serve immediately. Scaloppine al Marsala is at its best while the veal is tender and the sauce is warm and luscious.
What to Serve with Scaloppine al Marsala
Scaloppine al Marsala pairs beautifully with simple sides that let that rich, silky Marsala sauce shine. I love serving it over Parmesan Polenta, which is creamy, comforting, and perfect for catching every drop of sauce.
For potatoes, Buttermilk Mashed Potatoes are wonderfully light and creamy, while Roasted Garlic Mashed Potatoes add a richer, more savory touch.
To bring something green to the table, Green Bean Almondine is a classic choice that keeps the meal elegant and balanced.
And if you want a little texture alongside the tender veal, Smashed Potatoes are crispy on the outside, fluffy inside, and always a favorite at my table.
Storing and Reheating
Store: If you have leftovers, store your Scaloppine al Marsala in an airtight container in the refrigerator for up to 3 days. I like to keep the veal covered with some of the Marsala sauce so it stays moist and tender.
Reheating: Warm gently in a skillet over low heat, adding a small splash of broth or Marsala if the sauce has thickened. Avoid high heat, as the veal can become tough.
Freezing: I do not recommend freezing this dish. The delicate veal and buttery Marsala sauce are best enjoyed fresh.
More Veal Recipes You Will Love
If you tried this Scaloppine al Marsala or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
Scaloppine al Marsala
Ingredients
- 4 veal scaloppine, pounded thin
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 garlic, smashed
- 1 cup marsala
Instructions
- Preheat oven at 200°. As soon as the oven reaches the needed temperature turn off.
- In a large skillet over medium low heat, add the olive oil and butter with the smashed garlic. As soon as the garlic turns a light golden color, remove the garlic from the skillet and discard.
- Add the veal scaloppine to the skillet, making sure that the skillet is not over crowded and season with salt and pepper.
- Cook 1 -2 minutes per side. Remove the veal scaloppine and place them on a cookie sheet.
- Place in the warm oven.. Repeat with the remaining scaloppine.
- When all the scaloppine are done, remove the skillet from the heat and add the Marsala wine. Return the skillet over the heat scraping any bits on the pan. Add a teaspoon of flour and butter. Blend well together.
- Return the scaloppine to the skillet and cook turning them for another 1 minute.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Beef, Veal & Lamb, Dinners
- Cuisine: Italian
- Type: Under 45 minutes
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram
Giangi Townsend
Tender and rich in flavor, this scaloppine al Marsala will always be a favorite of mine. I love that it only takes 20 minutes to make.