Veal or Chicken Scaloppine Marsala
Indulge in the rich and flavorful world of Italian cuisine with this Veal or Chicken Scaloppine Marsala recipe. Perfectly tender veal or chicken cutlets are delicately pounded and lightly dredged in flour before being pan-seared to golden perfection. The dish is brought to life with a luxurious Marsala wine sauce, infused with the earthy flavors of sautéed mushrooms and aromatic garlic, and can be finished with a touch of heavy cream for added indulgence. This 40-minute masterpiece is ideal for a weeknight dinner or special occasion, pairing wonderfully with creamy mashed potatoes, buttery polenta, or fresh sautéed greens. Whether you're a fan of classic veal scaloppine or prefer a chicken variation, this Italian delight promises a restaurant-quality experience in the comfort of your home.
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Recipe Information
Ingredients
- 4 pieces (about 4-5 ounces each) Veal or chicken cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 8 ounces Cremini or white mushrooms, thinly sliced
- 2 pieces Garlic cloves, minced
- 0.75 cup Dry Marsala wine
- 0.5 cup Chicken or veal stock
- 2 tablespoons Heavy cream (optional)
- 2 tablespoons Fresh parsley, finely chopped
Instructions
Place the veal or chicken cutlets between two sheets of plastic wrap and pound them gently with a meat mallet until they are about 1/4 inch thick.
Season both sides of the cutlets with salt and black pepper.
Dredge each cutlet lightly in all-purpose flour, shaking off any excess.
Heat 1 tablespoon of unsalted butter and 1 tablespoon of olive oil in a large skillet over medium-high heat until the butter has melted and begins to bubble.
Add the cutlets to the skillet, working in batches if necessary to avoid overcrowding. Cook each cutlet for 2-3 minutes per side or until golden brown and cooked through. Remove them from the skillet and set aside on a plate.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and 1 tablespoon of unsalted butter to the skillet.
Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until they are browned and softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Deglaze the skillet by pouring in the Marsala wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Allow the Marsala wine to simmer for 2-3 minutes to reduce slightly.
Add the chicken or veal stock to the skillet and continue to simmer for another 3-4 minutes until the sauce has thickened slightly.
If using, stir in the heavy cream and mix well to combine.
Return the cooked cutlets to the skillet, spooning some of the sauce over them. Simmer for an additional 2 minutes to reheat the cutlets and incorporate the flavors.
Garnish with fresh parsley and serve immediately. This dish pairs beautifully with mashed potatoes, polenta, or sautéed greens.
Nutrition Facts
Calories |
2014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.7 g | 136% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 464 mg | 154% | |
| Sodium | 2873 mg | 125% | |
| Total Carbohydrate | 82.7 g | 30% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 19.9 g | ||
| Protein | 141.5 g | 283% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 143 mg | 11% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2784 mg | 59% | |
*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.
