Marsala Veal Scaloppine

local_grocery_store Ingredients

• 4 Veal cutlets, thinly sliced
• 1/2 cup All-purpose flour, for dredging
• 1/2 teaspoon Salt, to taste
• 1/4 teaspoon Black pepper, to taste
• 2 tablespoons Olive oil
• 2 tablespoons Butter
• 1/2 cup Marsala wine
• 1/2 cup Chicken broth
• 2 tablespoons Fresh parsley, chopped

restaurant_menu Method

1. 1.Season the veal cutlets with salt and pepper.
2. 2.Dredge the cutlets in flour, shaking off any excess.
3. 3.In a large skillet, heat the olive oil and butter over medium-high heat.
4. 4.Add the veal cutlets to the skillet and cook until browned, about 2 minutes per side.
5. 5.Remove the cutlets from the skillet and set aside.
6. 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. 7.Add the chicken broth to the skillet and bring to a simmer.
8. 8.Return the veal cutlets to the skillet and cook for an additional 2 minutes, or until cooked through.
9. 9.Remove the veal cutlets from the skillet and place on a serving platter.
10. 10.Pour the marsala sauce over the cutlets and garnish with fresh parsley.
11. 11.Serve hot and enjoy!

lightbulb_outline Tips

• chevron_rightMake sure to thinly slice the veal cutlets for quick and even cooking.
• chevron_rightIf you prefer a thicker sauce, you can add a cornstarch slurry to the skillet and cook until thickened.
• chevron_rightServe the Marsala Veal Scaloppine with your favorite pasta or a side of roasted vegetables for a complete meal.
• chevron_rightDon't forget to pour yourself a glass of marsala wine to enjoy with your meal!