Scaloppine al Marsala

  4.8 – 4 reviews  • Italian

These gingerbread boy cookies are the best I’ve ever had. They taste pleasant and light, with a tinge of orange.

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4

Ingredients

  1. 1 ⅓ pounds veal medallions
  2. 2 tablespoons all-purpose flour, or as needed
  3. 2 tablespoons butter
  4. 1 tablespoon extra-virgin olive oil
  5. salt and pepper to taste
  6. ½ cup Marsala wine
  7. ½ cup water
  8. 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.

Nutrition Facts

Calories 283 kcal
Carbohydrate 9 g
Cholesterol 120 mg
Dietary Fiber 0 g
Protein 22 g
Saturated Fat 5 g
Sodium 150 mg
Sugars 2 g
Fat 13 g
Unsaturated Fat 0 g

Reviews

Jonathan Velasquez
This is a very good basic recipe. I added Garlic, oregano and pepper to the oil and butter. Added baby bella mushrooms. Very good. Instead of corn starch I used flour. 1 Tbsp would have been enough. I did a little bit over.
Jennifer Taylor
I have to confess, I added chicken broth, fresh rosemary and garlic. It was delicious! The broth created more liquid to serve over angel hair pasta.
Tracy Davis
Very Good and Easy. Will put this in my favorites.
Jacob Tran
As written I have to give this recipe 4 stars. Be sure to get a dry Marsala wine. We added some sliced mushrooms and the dry Marsala and then it becomes 5 star.

 

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