Scaloppine Alla Marsala Recipe

Prepare the veal

Pat the veal cutlets dry with paper towels. If any pieces are thicker than 1/4 inch, gently pound between plastic wrap with a meat mallet to an even thinness (~1/8–1/4 in). Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up dredging station

Place the flour in a shallow dish. In another shallow bowl, whisk the 2 eggs with 2 Tbsp milk until combined. Lightly dredge each seasoned cutlet in flour, shaking off excess, then dip in the egg wash, and set aside on a plate. Reserve any extra flour for pan dusting.

Heat a large skillet over medium-high heat. Add 1 Tbsp olive oil and 1 Tbsp butter. When the butter foams and begins to brown lightly, add 3–4 dredged veal cutlets without crowding (work in batches). Cook 1.5–2 minutes per side until golden brown and just cooked through. Transfer cooked cutlets to a warm plate and tent with foil. Repeat with remaining cutlets, adding the remaining 1 Tbsp olive oil and 1 Tbsp butter as needed.

Lower heat to medium. If the pan is dry, add the remaining 1 Tbsp butter. Add the minced shallots and sauté 1 minute until translucent. Add the minced garlic and thyme and sauté 15–30 seconds until fragrant.

Add the sliced mushrooms to the skillet in a single layer if possible. Let them cook undisturbed 2–3 minutes to develop color, then stir and continue cooking 3–4 minutes until they release moisture and begin to brown. Season mushrooms lightly with a pinch of salt and pepper.

Pour in the 3 fl oz dry Marsala wine to deglaze the pan, scraping any browned bits from the bottom with a wooden spoon. Let the Marsala reduce by about half, 2–3 minutes.

Add 3/4 cup low-sodium chicken or veal stock and bring to a gentle simmer. Cook 2–3 minutes to slightly reduce and concentrate flavor.

If using, stir in 2 Tbsp heavy cream and simmer 1 minute to warm through. Stir in 1 tsp lemon juice to brighten the sauce. Taste and adjust seasoning with salt and pepper.

Return the veal cutlets and any accumulated juices to the skillet, nestling them into the mushroom sauce. Spoon sauce over the cutlets and simmer gently 1 minute just to rewarm and marry flavors. Do not overcook the veal.

Turn off the heat and swirl in 1 Tbsp cold butter to finish the sauce for sheen. Sprinkle chopped parsley over the top.

Arrange scaloppine on warmed plates, spoon additional mushrooms and sauce over each portion, and serve immediately. Suggested accompaniments: creamy polenta, buttered egg noodles, or sautéed greens.