Veal Scaloppine Alla Marsala
Experience the rich and elegant flavors of Veal Scaloppine Alla Marsala, a classic Italian dish that combines tender, pan-seared veal cutlets with a luscious Marsala wine and mushroom sauce. This recipe is a celebration of simplicity and sophistication, featuring perfectly browned veal gently simmered in a sauce of earthy cremini mushrooms, sweet-yet-dry Marsala wine, and savory chicken stock. Finished with a sprinkle of fresh parsley, this quick and impressive dish comes together in just 35 minutes, making it ideal for both weeknight dinners and special occasions. Serve alongside creamy mashed potatoes, velvety polenta, or vibrant sautéed greens for a meal that's as comforting as it is restaurant-worthy. Bring the taste of Italy to your table with this timeless recipe that highlights bold, balanced flavors and a touch of culinary finesse.
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Ingredients
- 4 pieces veal cutlets, pounded thin
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, thinly sliced
- 0.75 cups dry Marsala wine
- 0.5 cups chicken stock
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
Season the veal cutlets with salt and black pepper on both sides.
Step 2
Place the flour in a shallow dish and dredge each veal cutlet lightly in the flour, shaking off any excess.
Step 3
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until the butter melts and begins to foam.
Step 4
Add the veal cutlets to the skillet in a single layer, cooking for 1-2 minutes per side until golden brown. Work in batches if necessary to avoid overcrowding the pan. Remove the cooked veal cutlets and set aside on a plate.
Step 5
Reduce the heat to medium, add the remaining butter to the skillet, and allow it to melt. Add the sliced mushrooms to the pan and cook, stirring often, for 4-5 minutes until the mushrooms are browned and tender.
Step 6
Deglaze the pan by pouring in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to simmer for 2-3 minutes to reduce slightly.
Step 7
Add the chicken stock to the pan and stir to combine. Bring the sauce to a simmer and cook for another 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Step 8
Return the veal cutlets to the pan and spoon some of the sauce over them. Cook for 2-3 minutes, just until the veal is heated through.
Step 9
Garnish with chopped fresh parsley and serve immediately. Pair with mashed potatoes, polenta, or a side of sautéed greens for a complete meal.
Nutrition Facts
| Serving size | (1053.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1511.8 |
| Total Fat 86.5g | 0% |
| Saturated Fat 30.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 392.6mg | 0% |
| Sodium 2691.6mg | 0% |
| Total Carbohydrate 34.2g | 0% |
| Dietary Fiber 2.8g | 0% |
| Total Sugars 19.4g | |
| Protein 108.7g | 0% |
| Vitamin D 15.9IU | 0% |
| Calcium 100.5mg | 0% |
| Iron 7.3mg | 0% |
| Potassium 2295.0mg | 0% |
Source of Calories