Veal Scaloppine with Marsala
Submitted by moniquemcc
Classic veal scaloppine with Marsala wine pan sauce, pounded thin and seared golden in butter and olive oil. A quick Italian dinner for two with a rich, sweet wine glaze.
YIELD
2 servingsPREP
15 minCOOK
10 minREADY
25 minVeal scaloppine with Marsala is one of those classic Italian dishes that proves simple technique beats a long ingredient list every time. Thin veal cutlets get pounded, lightly floured, seared golden in butter and olive oil, then finished with a quick Marsala wine pan sauce made from the drippings. Start to finish, under 25 minutes.
Pounding the veal thin and even is the most important step. Thin cutlets cook in minutes over high heat, developing a golden crust while the inside stays tender and juicy. Thick, uneven pieces overcook on the edges before the center is done.
The Marsala sauce is essentially a deglaze: wine hits the hot pan, dissolves all those caramelized brown bits from searing, and reduces into a sweet, syrupy glaze you pour right over the meat. It’s minimal effort for maximum flavor.
Chef Tips
- Get the butter-oil combination very hot before adding the veal. You want an immediate sizzle. If the pan isn’t hot enough, the flour absorbs fat instead of crisping and the meat steams.
- Cook in a single layer with no overlap. Crowded veal steams instead of browning.
- Use dry Marsala, not sweet Marsala, for a more balanced sauce. Sweet Marsala can make the glaze cloying.
- Don’t skip the flour dredge. It creates the golden crust and helps the Marsala sauce cling to the meat.
Variations
- Use pounded chicken breasts instead of veal for a chicken Marsala that’s just as good and more budget-friendly.
- Add sliced mushrooms to the pan after removing the veal, sauté for 3 minutes, then add the Marsala for a mushroom Marsala version.
- Finish the sauce with a tablespoon of cold butter swirled in off heat for an extra-glossy, rich glaze.
Ingredients
Directions
Unless the scaloppine are very small, cut them into pieces measuring about 3 inches by 3 in or slightly larger.
Place them between sheets of wax paper and pound lightly to flatten. (use a rolling pin, bottom of a heavy skillet, pounder, etc.)
Blend flour with salt and pepper to taste.
Dip the meat into flour to coat lightly.
Using a large, heavy skillet, heat the butter and oil and when it is very hot but not brown, add the meat in one layer.
Cook over relatively high heat until golden brown on one side.
Turn and cook until golden brown on the other.
The cooking time should be from 4 to 6 min.
Transfer meat to a serving platter or two plates and keep warm.
To the skillet add the wine and stir to dissolve the particles in the pan.
Reduce wine slightly and pour equal amounts over each serving.
Naturally, these amounts may be increased to serve more people.
For Chicken marsala, you can use chicken breasts.
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