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Marsala Veal Scaloppine



  • Serves 4
  • Cooks in 35 mins (15m prep + 20m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Veal marsala

local_grocery_store Ingredients

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!