Scaloppine Di Vitello Al Marsala (tender Veal Scallopini With Marsala Sauce)
Scaloppine di Vitello al Marsala, or Tender Veal Scallopini with Marsala Sauce, is a classic dish from Mantuan cuisine that features thinly sliced veal cooked in a rich and flavorful Marsala wine sauce. This elegant and delicious dish is perfect for a special dinner or entertaining guests.
Ingredients
- 4 veal scaloppine, thinly sliced
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 4 tablespoons unsalted butter
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 2 tablespoons fresh parsley, chopped
Instructions
- Dredge the veal scaloppine in flour seasoned with salt and pepper.
- In a large skillet, melt 2 tablespoons of butter over medium-high heat.
- Add the veal to the skillet and cook for 2-3 minutes on each side, until golden brown. Remove the veal from the skillet and set aside.
- Reduce the heat to medium and add the Marsala wine to the skillet, scraping up any browned bits from the bottom.
- Stir in the chicken broth and simmer for 5 minutes to reduce the sauce slightly.
- Return the veal to the skillet and cook for an additional 2-3 minutes, until the veal is cooked through and the sauce has thickened.
- Stir in the remaining 2 tablespoons of butter and chopped parsley. Season with additional salt and pepper if needed.
- Serve the veal scaloppine hot, topped with the Marsala sauce.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 18g
Supplies
Large skillet Tongs Measuring cups Measuring spoons
Tools
Cooking thermometer Sharp knife Cutting board
Serving suggestions
Serve the Scaloppine di Vitello al Marsala with a side of creamy mashed potatoes and steamed vegetables for a complete meal.
Tips & tricks
For a richer sauce, you can add a splash of heavy cream at the end of cooking.
Cost
$25