Vitello Scaloppine Recipe
Tender strips of veal, sauteed in Marsala wine sauce, green peppers and mushrooms.
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Ingredients
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Main Ingredients
Vegetables and Sauce
Method
Prepare the Veal
- 1
Pound the veal cutlets to about 1/4 inch thickness if not already thin. Cut into strips approximately 1 inch wide.
- 2
In a shallow dish, combine the flour, salt, and black pepper.
- 3
Dredge the veal strips in the seasoned flour, shaking off any excess.
Cook the Veal
- 4
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat.
- 5
Add the veal strips in batches and sauté until lightly browned on both sides, about 2 minutes per side. Remove to a plate and keep warm.
Prepare the Sauce
- 6
In the same skillet, add the remaining 1 tablespoon of butter.
- 7
Add the sliced green peppers and mushrooms. Sauté for about 5 minutes or until vegetables begin to soften.
- 8
Add the minced garlic and cook for 1 minute more.
- 9
Pour in the Marsala wine and let it simmer for 2-3 minutes, scraping up any browned bits from the pan.
- 10
Add the beef or veal stock and return the veal strips to the skillet. Simmer for another 5 minutes, allowing the sauce to reduce and thicken slightly.
Finish and Serve
- 11
Taste and adjust seasoning with salt and pepper if needed.
- 12
Sprinkle with fresh parsley and serve immediately, ideally over pasta, polenta, or mashed potatoes.
