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Scaloppine al Marsala is perhaps the most internationally recognized Italian veal dish, beloved for its glossy, wine-rich sauce that transforms humble escalopes into something deeply savory and indulgent. Named after the fortified Marsala wine produced in western Sicily since the 18th century, the sauce is built by reducing Marsala with broth until concentrated and syrupy. Mushrooms add an earthy dimension to the sauce and have become a popular addition outside of Italy. The dish requires only minutes at the stove and exemplifies the Italian philosophy that the finest meals need neither complexity nor long cooking times, only excellent ingredients.
Prep
10 min
Cook
20 min
Total
30 min
Servings
4 srv
Difficulty
Easy
Calories
320 kcal
For 4 serving(s)
Per serving
Pound the veal escalopes thin between sheets of plastic wrap. Season with salt and black pepper, then dredge in flour, shaking off excess.
Heat the butter and olive oil in a large skillet over medium-high heat. Sauté the escalopes for 1-2 minutes per side until golden. Transfer to a warm plate.
In the same pan, add the sliced mushrooms and cook for 5 minutes until browned and the moisture has evaporated.
Pour in the Marsala wine and let it bubble and reduce for 2 minutes, scraping up all the browned bits from the bottom of the pan.
Add the broth and continue reducing the sauce for 3-4 minutes until glossy and slightly thickened.
Return the veal escalopes to the pan, coat them in the sauce, and heat through for 1 minute. Serve immediately with the Marsala-mushroom sauce poured over.
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