Scaloppine Al Marsala Recipe

Pound and Season

If veal slices are thicker than 1/8 inch, place between plastic wrap and gently pound with a meat mallet to about 1/8-inch thickness. Pat dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Dredge

Place 1 cup flour in a shallow dish. Lightly dredge each veal slice in the flour, shaking off excess. Set dredged veal on a tray in a single layer while you prepare the mushrooms.

Cook Veal

In a large sauté pan over medium-high heat, add 1 tbsp olive oil and 1 tbsp butter. When butter foams and oil shimmers, add veal slices in a single layer (work in two batches if needed), cooking 1 to 1.5 minutes per side until golden—do not overcook. Transfer cooked veal to a warm plate and tent loosely with foil.

In the same pan over medium heat, add remaining 1 tbsp olive oil. Add the sliced mushrooms in an even layer and let them sear without stirring for 1–2 minutes to develop color. Stir and continue cooking until mushrooms release their liquid and it evaporates, about 4–5 minutes total.

Add 1 tbsp unsalted butter to the pan, then add the minced shallot and cook 1–2 minutes until softened. Add the minced garlic and cook another 30 seconds until fragrant. Stir in 1 tsp fresh thyme leaves.

Increase heat to medium-high. Carefully add 3 tbsp dry Marsala wine to the pan to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, about 1–2 minutes.

Add 1/2 cup chicken stock and bring to a simmer, reducing slightly for 2–3 minutes until slightly thickened. If using, stir in 2 tbsp heavy cream and simmer 1 minute to combine. Taste and, if desired, add juice of 1/2 lemon for brightness.

Return the veal slices and any accumulated juices to the pan, spooning sauce and mushrooms over the veal. Warm through for 1 minute—do not simmer vigorously or the veal will overcook.

Remove pan from heat and swirl in 1 tbsp unsalted butter to finish the sauce for gloss and richness. Adjust seasoning with salt and pepper to taste. Sprinkle chopped fresh parsley over the top.

Serve immediately, spooning extra mushrooms and Marsala sauce over the veal. Suggested accompaniments: buttered tagliatelle, mashed potatoes, or polenta.