Veal Scaloppine A La Marsala
Veal Scaloppine A La Marsala features tender veal slices cooked in a rich, flavorful Marsala wine sauce with butter, ideal for an elegant yet approachable Italian-inspired meal.
Ingredients
Instructions
- Dip the veal scallops in flour and shake off excess.
- Brown the veal in heated oil on both sides and remove to a warm platter. Sprinkle with salt and pepper.
- Drain most of the fat from the pan.
- Add Marsala wine and scrape any residue from the bottom of the pan.
- Bring the mixture to a boil and add butter.
- When the sauce thickens, lower the heat and return the veal to the pan.
- Heat through, then serve with the sauce.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of adding salt directly. If Marsala wine is unavailable, you can substitute with dry sherry or a mix of white wine and brandy. When browning the veal, ensure the oil is hot enough to achieve a nice crust. This recipe pairs beautifully with Shrimp And Mushrooms With Pasta for an elegant meal.
Serving Suggestions
Serve veal scaloppine with a side of creamy mashed potatoes or a light arugula salad to balance the flavors. It also pairs well with a glass of Marsala wine for a cohesive dining experience. For an Italian feast, consider serving alongside Rigatoni With Tuna or other Italian recipes.
Storage & Reheating
Leftover veal scaloppine can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat, adding a splash of water or broth to maintain moisture. Avoid reheating in the microwave to prevent toughening the veal.
Nutrition & Diet Analysis (per serving)
Each serving of Veal Scaloppine A La Marsala contains roughly 435 calories, with 12g protein, 87g carbohydrates, and 4g fat. It is an excellent source of iron (29% of the Daily Value) and protein (23% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1746mg per serving (76% 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?
Yes, you can substitute chicken cutlets for veal in this recipe. Just be sure to adjust cooking times, as chicken may require a slightly longer cooking time to ensure it's fully cooked through.
What can I serve with veal scaloppine?
Veal scaloppine is versatile and pairs well with a variety of sides. Consider serving it alongside sautéed green beans, roasted potatoes, or a light pasta dish like Ziti And Shrimp to complement the savory flavors.
How do I know when the veal is cooked properly?
Veal should be cooked until it's just slightly pink in the center, which typically takes about 3-4 minutes per side over medium heat. Using a meat thermometer, aim for an internal temperature of 145°F for optimal 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).