Tender veal scaloppine in a creamy and aromatic Marsala wine sauce. This Veal Marsala recipe also known as Scallopine al Marsala is an Italian classic recipe that is bound to impress your guests.
A simple yet elegant restaurant-style dish that is very easy to recreate at home.
Like always when cooking recipes using just a few ingredients, make sure you buy the best quality veal scallopine and Marsala wine, that alone will ensure the success of this dish.
Veal Scaloppine with Marsala Wine
Ingredients
- 2 lbs veal scaloppine
- 1/4 cup butter
- 1/2 cup all-purpose flour
- 1 tablespoon olive oil
- Salt and freshly ground pepper to taste
- 3/4 cup dry Marsala wine or sherry
Instructions
- Place veal scaloppine between 2 pieces of waxed paper and pound until thin. When pounding meat do not use a straight up-and-down movement. Use a sliding action so meat is stretched more than flattened;
- Place scaloppine on aluminum foil;
- Coat meat lightly with flour;
- Sprinkle with salt and pepper;
- Melt 3 tablespoons butter with oil in a large heavy skillet;
- When butter foams, add veal;
- Cook over high heat about 1 minute on each side;
- Veal should be light golden outside and pink inside;
- Remove veal from skillet;
- Add 1 tablespoon butter and Marsala or sherry;
- De-glaze skillet by stirring to dissolve meat juices attached to bottom of skillet;
- When wine is reduced by half, return veal to skillet;
- Mix gently with sauce;
- Place meat on a warm platter;
- Spoon sauce over meat;
- Serve this Veal Marsala immediately.
Video
Veal Scalloppine with Marsala ingredients and directions:
This recipe yields 6 servings.
2 lbs veal scaloppine
1/4 cup butter
1/2 cup all-purpose flour
1 tablespoon olive oil
Salt and freshly ground pepper to taste
3/4 cup dry Marsala wine or sherry
Place scaloppine between 2 pieces of waxed paper and pound until thin. When pounding meat do not use a straight up-and-down movement. Use a sliding action so meat is stretched more than flattened.
Place scaloppine on aluminum foil. Coat meat lightly with flour.
Sprinkle with salt and pepper.
Melt 3 tablespoons butter with oil in a large heavy skillet.
When butter foams, add veal.
Cook over high heat about 1 minute on each side.
Veal should be light golden outside and pink inside.
Remove veal from skillet.
Add 1 tablespoon butter and Marsala or sherry.
Deglaze skillet by stirring to dissolve meat juices attached to bottom of skillet.
When wine is reduced by half, return veal to skillet.
Mix gently with sauce.
Place meat on a warm platter.
Spoon sauce over meat.
Serve immediately.
Category: Beef Veal Recipes
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