🍷 Veal scaloppine with Marsala
Scaloppine al Marsala are thin veal escalopes dusted in flour and browned in butter, then glazed in a reduction of Marsala, the fortified wine of western Sicily. The sauce is sweet, glossy and rich, coating the tender meat. It is usually served with mashed potatoes, polenta or sautéed greens.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g veal escalopes, pounded thin
- 40 g plain flour
- 40 g butter
- 150 ml dry Marsala
- 50 ml water or light stock
- Salt, pepper and chopped parsley
Method
- Season the veal and dust it lightly with flour.
- Brown the veal in half the butter over medium-high heat for 1–2 minutes per side and set aside.
- Pour the Marsala into the pan and let it bubble for 2 minutes, scraping the bottom.
- Add the water and the remaining butter and simmer until syrupy.
- Return the veal to the pan for 1 minute to coat in the sauce, sprinkle with parsley and serve.
How to make it lighter
- Use half the butter and let the reduced Marsala carry the sauce — 1 tbsp butter ≈ 100 kcal.
- Keep the flour coating very thin.
- Serve with steamed or roasted vegetables instead of buttery mash.
History
The dish is built around Marsala wine, produced around the Sicilian town of the same name since the late 18th century, and veal cooked with Marsala became a classic of Italian cooking. It is now just as well known in Italian-American restaurants, where chicken is often used instead of veal.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →