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.

Scaloppine Di Vitello Al Marsala (tender Veal Scallopini With Marsala Sauce)

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

  1. Dredge the veal scaloppine in flour seasoned with salt and pepper.
  2. In a large skillet, melt 2 tablespoons of butter over medium-high heat.
  3. 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.
  4. Reduce the heat to medium and add the Marsala wine to the skillet, scraping up any browned bits from the bottom.
  5. Stir in the chicken broth and simmer for 5 minutes to reduce the sauce slightly.
  6. 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.
  7. Stir in the remaining 2 tablespoons of butter and chopped parsley. Season with additional salt and pepper if needed.
  8. 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