Veal Scallopine Marsala
Delight in the classic elegance of Veal Scallopine Marsala, a dish that combines tender, pan-seared veal cutlets with a rich and velvety Marsala wine sauce. Perfectly seasoned and lightly coated in flour, the veal is cooked to golden perfection before being paired with earthy cremini mushrooms and the aromatic essence of garlic. The sauce, a harmonious blend of dry Marsala wine and savory chicken stock, is simmered to perfection, creating a luscious glaze that elevates every bite. Finished with a sprinkle of fresh parsley for brightness, this recipe comes together in just 35 minutes, making it an impressive yet approachable choice for weeknight dinners or elegant entertaining. Pair it with creamy mashed potatoes or crisp sautéed green beans for a restaurant-worthy meal that’s sure to impress.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 0.5 cups All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 8 ounces Cremini mushrooms, sliced
- 2 cloves Garlic, minced
- 0.5 cups Dry Marsala wine
- 0.5 cups Chicken stock
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Place each veal cutlet between two sheets of plastic wrap or parchment paper and pound with a meat mallet until about 1/4 inch thick.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each veal cutlet in the seasoned flour, shaking off any excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Cook the veal cutlets in batches, 2-3 minutes per side or until golden brown and cooked through. Remove the cutlets from the skillet and set aside.
Add the remaining olive oil and butter to the skillet. Add the sliced cremini mushrooms and cook for 5-6 minutes, stirring occasionally, until they are browned and softened.
Stir in the minced garlic and cook for 1 minute or until fragrant.
Pour in the Marsala wine and chicken stock, scraping the bottom of the skillet to deglaze it and incorporate all the browned bits. Bring the sauce to a simmer and cook for 3-4 minutes or until it reduces slightly.
Return the veal cutlets to the skillet, spooning the sauce over them. Heat for 2-3 minutes until warmed through.
Transfer the veal scallopine to plates, spoon the Marsala sauce and mushrooms over the top, and garnish with fresh parsley.
Serve immediately with your choice of side, such as mashed potatoes or sautéed green beans.
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.0 g | 123% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 2905 mg | 126% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 14.8 g | ||
| Protein | 180.6 g | 361% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 163 mg | 13% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2642 mg | 56% | |
*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.
