Scaloppine al Marsala is one of the easiest meals to prepare, and yet so intimidating to some. Growing up my mom and nonna used to prepare them often. I remember entering the kitchen and loved being surrounded by the wonderful aroma of Marsala. We always had them with mashed potatoes, a must as a volcano was created for us children by placing some of the juice in the middle of the mashed potatoes. The tradition continues to this day with my son.
I just purchased veal cutlets from Pete at Personal Gourmet Foods and they are perfectly cut and pounded for me.
It only takes minutes to prepare the veal therefore I always prepare everything else first and give my undivided attention to the scaloppine.
Green salad with vinaigrette was our choice, however any steamed or sautéed vegetables are a perfect side dish.
Scaloppine al Marsala
- 20 mins total
- 10 mins prep
- 10 mins cook
- serves 4
4 large pounded thin veal scaloppine
1 tablespoons unsalted butter
1 tablespoon olive oil
1 smashed garlic clove
3/4 to 1 cup dry marsala
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.
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