Scaloppina Di Vitello Marsala Recipe
Indulge in our tender Veal Scaloppine Marsala, where succulent slices of veal are lightly sautéed to perfection and drenched in a rich, aromatic Marsala wine sauce. Enhanced with earthy mushrooms and a hint of fresh herbs, this classic Italian dish is served alongside a bed of creamy polenta, making every bite a harmonious blend of flavors that will transport you straight to the heart of Italy.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Veal
Pound the veal cutlets to about 1/4 inch thick. Season both sides with salt and black pepper.
- 2
Dredge in Flour
Place the flour in a shallow dish. Dredge each cutlet in flour, shaking off the excess.
- 3
Sear the Cutlets
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the veal cutlets and cook for 2-3 minutes on each side until golden brown. Remove the cutlets from the skillet and set aside.
- 4
Make the Sauce
In the same skillet, add the Marsala wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Add the chicken broth and simmer for about 5 minutes.
- 5
- 6
Serve
Serve the Scaloppina di Vitello Marsala hot, drizzled with the sauce and garnished with extra parsley if desired.
