Teresa's Recipes
Scaloppine al Marsala
Indulge in the rich flavors of Scaloppine al Marsala, a beloved Italian dish that transforms tender veal cutlets into a culinary masterpiece. Bathed in a luscious Marsala wine sauce, this dish is perfect for a cozy dinner or a festive gathering. The combination of savory broth, zesty lemon, and sweet wine creates a symphony of flavors that will transport you straight to the heart of Italy. Traditionally enjoyed in the Sicilian region, Scaloppine al Marsala embodies the essence of Italian cuisine: simple, fresh ingredients that result in extraordinary taste.
Ingredients
- 1 pound, thinly sliced Veal cutlets
- 1/2 cup, for dredging All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 cup Marsala wine
- 1/2 cup Chicken broth
- 1, juiced Lemon
- to taste Salt
- to taste Pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 320
- Fat: 18g
- Carbs: 10g
- Protein: 30g
- Sodium: 600mg
- Sugar: 2g
Instructions
- Begin by seasoning the veal cutlets with salt and pepper on both sides. Dredge each cutlet in flour, shaking off any excess.
- In a large skillet, heat the olive oil and butter over medium heat until melted and shimmering.
- Add the veal cutlets to the skillet in a single layer. Cook for about 2-3 minutes on each side, until they are golden brown. Remove the veal from the skillet and set aside on a warm plate.
- Pour the Marsala wine into the skillet and bring it to a vigorous boil. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, which will flavor the sauce.
- Once the wine has reduced slightly, add the chicken broth and lemon juice, stirring to combine.
- Return the veal cutlets to the skillet and simmer for an additional 2-3 minutes, allowing the sauce to thicken slightly and the veal to finish cooking through.
- Serve the Scaloppine al Marsala hot, drizzled with the rich sauce and garnished with a slice of lemon if desired.
Tips
- For a richer flavor, consider adding a tablespoon of capers to the sauce before serving.
- If you prefer a thicker sauce, you can whisk in a teaspoon of cornstarch mixed with water during the simmering step.
- Serve with a side of creamy polenta or a fresh arugula salad to complement the dish.