Name: Scaloppine al Marsala recipe
Ingredients: 1 ⅓ pounds veal medallions;2 tablespoons all-purpose flour, or as needed;2 tablespoons butter;1 tablespoon extra-virgin olive oil;salt and pepper to taste;½ cup Marsala wine;½ cup water;1 tablespoon cornstarch

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Ingredients

1 ⅓ pounds veal medallions 2 tablespoons all-purpose flour, or as needed 2 tablespoons butter 1 tablespoon extra-virgin olive oil salt and pepper to taste ½ cup Marsala wine ½ cup water 1 tablespoon cornstarch

Nutrition Info

283.1 calories carbohydrate: 9 g cholesterol: 119.5 mg fat: 13.4 g fiber: 0.1 g protein: 22.1 g saturatedFat: 5.3 g servingSize: - sodium: 150.2 mg sugar: 2.4 g transFat: : - unsaturatedFat: : -

Directions

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.
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.
Pour Marsala wine into the same skillet. Stir to scrape up browned bits from the bottom of the skillet, about 2 minutes.
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.
Return veal to the skillet, cook until heated through, about 1 minute. Remove from heat and serve topped with sauce.

Recipe Yield

4 servings

Recipe Note

Sometimes called veal Marsala, this is the classic Italian dish made with thinly sliced veal scaloppine. A recipe typical of Sicily, where the best Marsala comes from. Serve with plenty of bread to mop up the sauce.

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