Scaloppini Di Vitello Al Marsala Recipe

Inspired by Osteria 177

Time30m

Serves4

Veal Scaloppini (top Round Cut) with mushrooms in Marsala sauce

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Veal
Pound the veal cutlets to about 1/4 inch thickness. Season both sides with salt and black pepper.
2
Sear the Veal
In a large skillet, heat the olive oil and 25 grams of butter over medium-high heat. Add the veal cutlets and cook for about 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
3
Cook the Mushrooms
In the same skillet, add the remaining butter and the minced garlic. Sauté for about 1 minute, then add the sliced mushrooms. Cook until the mushrooms are browned and tender, about 5 minutes.
4
Make the Marsala Sauce
Pour in the Marsala wine and scrape the bottom of the pan to deglaze. Allow the sauce to simmer for about 5 minutes until it reduces slightly.
5
Combine and Serve
Return the veal cutlets to the skillet, spooning the mushroom and Marsala sauce over them. Cook for an additional 2 minutes to heat through. Serve garnished with fresh parsley.