Hard

Scaloppine al Marsala

Name: Scaloppine al Marsala
Prep time: 24 min
Cook time: 67 min
Total time: 91 min
Yield: 4 servings
Ingredients: 1.33 pounds veal medallions; 2 tablespoons all-purpose flour , or as needed; 2 tablespoons butter; 1 tablespoon extra-virgin olive oil; salt and pepper to taste; 0.5 cups Marsala wine; 0.5 cups water; 1 tablespoon cornstarch

Total Time

1h 31m

24m prep · 67m cook

Servings

4 people

Rating

—

Difficulty

Hard

2 views

🥜 Nut-Free ✡️ Kosher

Sometimes called veal Marsala, this is the classic Italian dish made with thinly sliced veal scaloppine. It's a recipe typical of Sicily, where the best Marsala comes from. Serve with plenty of bread to mop up the sauce.

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Ingredients

1.33 pounds veal medallions
2 tablespoons all-purpose flour , or as needed
2 tablespoons butter
1 tablespoon extra-virgin olive oil
salt and pepper to taste
0.5 cups Marsala wine
0.5 cups water
1 tablespoon cornstarch

Instructions

1

Place veal between 2 sheets of heavy plastic on a solid, level surface; pound to 1/4-inch thickness with the smooth side of a meat mallet. Pat dry with a paper towel and dust with flour on both sides.
2

Melt butter with olive oil in a large skillet over medium heat until it starts to foam. Add veal; cook until browned, 3 to 4 minutes per side. Season with salt. Transfer veal to a plate. Cover with aluminum foil to keep warm.
3

Pour Marsala wine into the same skillet. Stir to scrape up browned bits from the bottom of the skillet, about 2 minutes.
4

Stir water and cornstarch together in a small bowl until cornstarch dissolves. Stir into the Marsala wine in the skillet. Season with salt and pepper. Cook until sauce thickens, about 5 minutes.
5

Return veal to the skillet; cook until heated through, about 1 minute. Remove from heat and serve topped with sauce.