Classic Veal Scaloppine with Marsala

The quintessential Italian veal dish. Thin veal scaloppine are browned quickly and finished in a rich, savory Marsala wine sauce.

Classic Veal Scaloppine with Marsala

The quintessential Italian veal dish. Thin veal scaloppine are browned quickly and finished in a rich, savory Marsala wine sauce.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Main Dish

Ingredients Method

Ingredients

  

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Main Ingredients

• 1 pound veal scaloppine, cut from top round and flattened
• Flour, spread on a plate
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• Salt
• Black pepper, ground fresh from the mill
• 1/2 cup dry Marsala wine

Method

 

Instructions

1. Dredge scaloppine in flour, shake off excess.
2. Brown quickly in hot oil and 1 tbsp butter (30 seconds per side). Remove.
3. Add Marsala to pan, boil down, scraping up brown bits.
4. Add remaining 1 tbsp butter and any resting juices.
5. When sauce thickens, lower heat, return veal to pan to coat.
6. Serve immediately.

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