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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
- Veal cutlets
- 1 pound, thinly sliced
- All-purpose flour
- 1/2 cup, for dredging
- Olive oil
- 2 tablespoons
- Unsalted butter
- 2 tablespoons
- Marsala wine
- 1 cup
- Chicken broth
- 1/2 cup
- Lemon
- 1, juiced
- Salt
- to taste
- Pepper
- to taste
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.
Dietary Information
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
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