Marsala Veal Scaloppine
Loading...
- Serves 4
- Cooks in 35 mins (15m prep + 20m cook)
- Difficulty: Intermediate
- Tastes:
-
Estimated nutrition per serving
Veal marsala
local_grocery_store Ingredients
restaurant_menu Method
- 1.Season the veal cutlets with salt and pepper.
- 2.Dredge the cutlets in flour, shaking off any excess.
- 3.In a large skillet, heat the olive oil and butter over medium-high heat.
- 4.Add the veal cutlets to the skillet and cook until browned, about 2 minutes per side.
- 5.Remove the cutlets from the skillet and set aside.
- 6.Pour the marsala wine into the skillet and cook for 1 minute, scraping up any browned bits from the bottom of the pan.
- 7.Add the chicken broth to the skillet and bring to a simmer.
- 8.Return the veal cutlets to the skillet and cook for an additional 2 minutes, or until cooked through.
- 9.Remove the veal cutlets from the skillet and place on a serving platter.
- 10.Pour the marsala sauce over the cutlets and garnish with fresh parsley.
- 11.Serve hot and enjoy!
lightbulb_outline Tips
- Make sure to thinly slice the veal cutlets for quick and even cooking.
- If you prefer a thicker sauce, you can add a cornstarch slurry to the skillet and cook until thickened.
- Serve the Marsala Veal Scaloppine with your favorite pasta or a side of roasted vegetables for a complete meal.
- Don't forget to pour yourself a glass of marsala wine to enjoy with your meal!