Veal Scalloppine Al Marsala
Delicate veal scallops cooked in rich Marsala wine with mushrooms, offering a savory, slightly sweet flavor profile perfect for elegant dinners or special occasions.
Ingredients
Instructions
- Pound veal scallops thin and coat with flour, salt, and pepper.
- Melt butter in a large skillet over medium heat. Add minced garlic and cook until softened.
- Add veal scallops to the skillet and brown on both sides.
- Remove veal and place in a shallow baking pan.
- Add 1 tablespoon of butter to the skillet and brown the sliced mushrooms.
- Pour in the Marsala wine and bring to a boil.
- Reduce heat and simmer for 2 minutes.
- Pour the mushroom and wine sauce over the veal.
- Bake in a preheated oven at 350°F for 20 minutes.
Tips & Substitutions
For a more tender veal, consider marinating it briefly in a mixture of olive oil, lemon juice, and herbs before pounding. If you don't have Marsala wine, a dry sherry or white wine can be a good substitute. For added flavor, you can incorporate capers or fresh herbs like parsley into the sauce.
Serving Suggestions
Serve the veal scalloppine al Marsala with creamy mashed potatoes or a side of linguini and hot clam sauce for a delightful combination. A fresh green salad or steamed vegetables can complement the dish well. For a complete meal, pair it with a light red wine, such as Pinot Noir.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the veal and sauce in a skillet over low heat, adding a splash of water or broth to prevent drying out, and warm gently until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Veal Scalloppine Al Marsala contains roughly 439 calories, with 12g protein, 64g carbohydrates, and 15g fat. It is an excellent source of vitamin C (123% of the Daily Value), dietary fiber (27% of the Daily Value), and protein (25% of the Daily Value), and a good source of vitamin D and potassium. Note that it is relatively high in sodium, at 1076mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken instead of veal for this recipe?
Yes, you can substitute chicken breasts for veal scallops. Just ensure to pound the chicken thin for even cooking. Adjust the cooking time slightly as chicken may require a bit longer to cook through.
What can I serve with veal scalloppine al Marsala?
This dish pairs wonderfully with a variety of sides. Creamy polenta, risotto, or even a simple garlic bread can enhance the meal. Additionally, a light vegetable sauté or a fresh salad can provide a refreshing contrast.
How can I make this dish gluten-free?
To make veal scalloppine al Marsala gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch for dredging. Ensure that the Marsala wine is gluten-free, as it generally should be, but it's always good to check the label.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).