Veal Scallops In Marsala Wine
Tender veal scallops in a rich Marsala wine sauce with a hint of beef bouillon, perfect for elegant dinners or special occasions. Delicious and flavorful with a savory depth.
Ingredients
Instructions
- Flatten veal cutlets between sheets of plastic wrap with a smooth mallet.
- Sprinkle the veal with salt, black pepper, and dredge in flour.
- Melt margarine or butter in a large skillet over medium heat.
- Brown the veal cutlets on both sides in the skillet.
- Remove the veal and keep warm.
- Stir the Marsala wine into the pan juices.
- Mix 1 tablespoon of the flour used for dredging with the beef bouillon.
- Add the flour-bouillon mixture to the skillet.
- Cook over medium heat until the sauce thickens, stirring constantly.
- Pour the sauce over the veal cutlets.
- Serve hot, optionally with stewed tomatoes.
Tips & Substitutions
To enhance the flavor, consider marinating the veal in a mixture of olive oil, garlic, and herbs for a couple of hours before cooking. If you don't have Marsala wine, a sweet sherry or Madeira can serve as a substitute. Always ensure your skillet is hot before adding the veal for a good sear, which locks in moisture.
Serving Suggestions
Serve the veal scallops over a bed of creamy polenta or alongside roasted vegetables for a complete meal. They pair beautifully with stewed tomatoes or a side salad. For a heartier option, consider serving with pasta dishes like Tony'S Lasagna or Fettuccine With Spinach. A light red wine complements the flavors well.
Storage & Reheating
Store any leftover veal scallops in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over low heat, adding a splash of Marsala wine or broth to keep them moist. Avoid microwave reheating, as it can make the veal tough.
Nutrition & Diet Analysis (per serving)
Each serving of Veal Scallops In Marsala Wine contains roughly 866 calories, with 31g protein, 193g carbohydrates, and 22g fat. It is an excellent source of dietary fiber (271% of the Daily Value), iron (163% of the Daily Value), and calcium (102% of the Daily Value). Note that it is relatively high in sodium, at 1958mg per serving (85% 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 cutlets for veal. Cook them in the same manner, but be mindful of the cooking time, as chicken may require a few additional minutes to ensure it's cooked through.
What can I do if I don't have beef bouillon?
If beef bouillon is unavailable, you can use vegetable broth or chicken broth as a substitute. The flavor will differ slightly, but it will still create a delicious sauce for your veal.
Is it possible to make this dish ahead of time?
Yes, you can prepare the veal and the sauce ahead of time. Cook the veal and store it separately from the sauce in the refrigerator. When ready to serve, reheat both gently and combine just before serving to maintain the veal's tenderness.
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).