Veal Scallopine with Marsala
Submitted by Clydene
Classic veal scallopine with Marsala wine pan sauce. Thin-pounded veal cutlets seared crisp and finished with sweet Marsala in 6 minutes flat.
YIELD
2 servingsPREP
15 minCOOK
15 minREADY
30 minThis is the veal scallopine Italian-American restaurants made famous, and the home kitchen version that’s genuinely easy once you understand the rhythm. Thin cutlets get pounded thinner, dredged in seasoned flour, seared fast in butter and olive oil, then finished with a quick Marsala deglaze.
Pounding is the difference between tough veal and tender veal. Even slices need to be hammered to about an eighth of an inch so they cook in seconds, not minutes. Use the flat side of a meat pounder, the bottom of a heavy skillet, or even a rolling pin through wax paper.
The Marsala deglaze is what makes the dish memorable. Sweet Marsala wine hits the hot pan, dissolves the browned fond left by the veal, and reduces in under a minute into a glossy, lightly sweet sauce that pours straight over the cutlets.
Chef Tips
- Pat the veal completely dry before flouring, wet meat won’t sear or take flour evenly
- Use the butter-oil combination, the oil raises the smoke point while butter delivers flavor
- Don’t crowd the pan, cook in two batches if needed to avoid steaming the cutlets
- Use sweet Marsala for traditional flavor, dry Marsala makes a drier, less classic sauce
- Move quickly once the wine hits the pan, this is a 60-second deglaze not a long reduction
Variations
- Add sliced mushrooms to the pan before adding wine for veal Marsala with mushrooms
- Finish with a tablespoon of cold butter swirled in for a richer, glossier sauce
- Substitute chicken cutlets for veal for a more affordable, equally classic preparation
Ingredients
Directions
Unless the scallopine are very small, cut them into pieces measuring about 3 in. by 3 in or slightly larger.
Place them between sheets of wax paper and pound lightly to flatten.
(use a rolling pin, bottom of a heavy skillet, pounder, etc.)
Blend flour with salt and pepper to taste.
Dip the meat into flour to coat lightly.
Using a large, heavy skillet, heat the butter and oil and when it is very hot but not brown, add the meat in one layer.
Cook over relatively high heat until golden brown on one side.
Turn and cook until golden brown on the other.
The cooking time should be from 4 to 6 min.
Transfer meat to a serving platter or two plates and keep warm.
To the skillet add the wine and stir to dissolve the particles in the pan.
Reduce wine slightly and pour equal amounts over each serving.
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