Parmesan Veal Scaloppine Marsala with Rice and Peas
Delight your taste buds with this elegant and flavorful Parmesan Veal Scaloppine Marsala with Rice and Peas. Tender veal cutlets are lightly coated in a Parmesan-infused flour mixture, pan-seared to golden perfection, and then bathed in a rich Marsala wine sauce with sautéed cremini mushrooms and garlic for a luxurious depth of flavor. Paired with a fluffy side of long-grain white rice tossed with sweet green peas, this classic Italian-inspired dish strikes the perfect balance between savory complexity and comforting simplicity. Ready in just 45 minutes, this recipe is ideal for an elevated weeknight dinner or a special occasion. Garnish with fresh parsley and a squeeze of lemon for a bright finishing touch, and savor the harmony of textures and flavors that make this dish an irresistible favorite.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets (scaloppine)
- 0.5 cups All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cups Grated Parmesan cheese
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 cup Cremini mushrooms, sliced
- 2 pieces Garlic cloves, minced
- 0.5 cups Dry Marsala wine
- 0.5 cups Chicken or veal stock
- 2 tablespoons Chopped fresh parsley
- 1 cups Long-grain white rice
- 2 cups Water or chicken stock
- 1 cup Frozen green peas
- 4 pieces Lemon wedges (optional, for serving)
Instructions
Place each veal cutlet between two pieces of plastic wrap and pound gently with a meat mallet until about 1/4 inch thick.
In a shallow dish, mix together the flour, salt, pepper, and Parmesan cheese.
Dredge each veal cutlet in the flour mixture, shaking off any excess.
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat.
Add the veal cutlets to the skillet in batches and cook for about 2-3 minutes per side until golden brown. Remove and set aside.
In the same skillet, add the remaining tablespoon of butter. Sauté the mushrooms for 4-5 minutes, or until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Deglaze the pan with the Marsala wine, scraping up any browned bits from the bottom of the skillet.
Add the chicken or veal stock and simmer for 5 minutes, reducing the sauce slightly.
Return the veal cutlets to the skillet, spooning the sauce over them. Cook for another 5 minutes to heat through.
While the veal cooks, prepare the rice. In a medium saucepan, bring the water or chicken stock to a boil.
Add the rice and reduce the heat to low. Cover and cook for 15 minutes, or until the liquid is absorbed.
In the last 5 minutes of rice cooking, stir in the frozen peas and cook until tender.
Fluff the rice and peas with a fork before serving.
Plate the veal scaloppine, spooning the Marsala sauce and mushrooms over the top. Serve with the rice and peas on the side, garnished with fresh parsley and lemon wedges if desired.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 708 mg | 31% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 8.0 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 109 mg | 8% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 751 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
