Veal-Scaloppine Marsala
Tender veal cutlets sautéed in butter and finished with a rich Marsala wine sauce, perfect for an elegant dinner that pairs well with pasta or vegetables.
Ingredients
Instructions
- Cut veal into 3 x 3-inch pieces on a cutting board.
- Sprinkle the veal with salt and pepper.
- Lightly coat the veal with all-purpose flour.
- In a 10-inch skillet over medium-high heat, melt 3 tablespoons of butter or margarine.
- Cook the veal in batches until lightly browned on both sides, adding more butter or margarine as needed.
- Remove the browned veal to a warm platter.
- In the skillet drippings, add the Marsala wine and cook for 1 minute, loosening any flour bits from the pan.
- Pour the sauce over the veal and garnish with chopped parsley.
Tips & Substitutions
For extra flavor, consider adding minced garlic or shallots to the skillet before deglazing with Marsala. If you don't have veal, chicken cutlets work as a great substitute. Ensure your skillet is hot enough before adding the veal to achieve a nice sear. Adjust the flour coating to your preference; less flour creates a lighter dish.
Serving Suggestions
Serve the Veal Scaloppine Marsala over a bed of creamy polenta or alongside fresh vegetables with fettuccine for a complete meal. This dish pairs beautifully with a side of crusty Italian bread to soak up the sauce. For a wine pairing, a glass of dry Marsala complements the flavors perfectly.
Storage & Reheating
Leftover Veal Scaloppine Marsala can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of broth or wine to maintain moisture. Avoid microwaving, as it can make the veal tough.
Nutrition & Diet Analysis (per serving)
Each serving of Veal-Scaloppine Marsala contains roughly 686 calories, with 12g protein, 87g carbohydrates, and 31g fat. It is an excellent source of iron (33% of the Daily Value) and protein (24% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 492mg per serving (21% 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 a different type of wine for this recipe?
Yes, while dry Marsala is traditional, you can substitute with a dry white wine or vermouth. Just keep in mind that the flavor profile will slightly change, so choose a wine that you enjoy drinking.
How do I know when the veal is cooked properly?
Veal cutlets cook quickly; they should be lightly browned on the outside and just cooked through inside, which takes about 3-4 minutes per side. The internal temperature should reach 145°F for safe consumption.
Can I make this dish ahead of time?
Yes, you can prepare the veal and sauce ahead of time. Simply cook the veal and sauce, let them cool, and store them separately. When ready to serve, reheat the sauce and veal together gently, ensuring the veal remains tender.
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).