Veal Scaloppine with Marsala
Yield
2 servingsPrep
15 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
veal scaloppine
cut into 1/4 inch slices |
* |
| 1 | x |
all-purpose flour
for dredging |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
olive oil
|
|
| ¼ | cup |
marsala wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
veal scaloppine
cut into 1/4 inch slices |
* |
| 1 | x |
all-purpose flour
for dredging |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
olive oil
|
|
| 59 | ml |
marsala wine
|
*
|
Directions
Unless the scaloppine are very small, cut them into pieces measuring about 3 inches 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.
Naturally, these amounts may be increased to serve more people.
For Chicken marsala, you can use chicken breasts.
