Veal Scaloppine with Marsala for Two
Elevate your date night dinner with this elegant and flavorful Veal Scaloppine with Marsala for Two. Tender veal cutlets are delicately pounded thin, lightly floured, and pan-seared to golden perfection before being bathed in a rich, aromatic Marsala wine sauce infused with garlic, shallots, and savory chicken stock. This quick and sophisticated dish comes together in just 25 minutes, making it an ideal choice for an intimate, gourmet meal at home. Finished with a sprinkle of fresh parsley and a zing of lemon, this Italian classic is perfectly balanced and ready to impress. Serve alongside creamy mashed potatoes or a crisp green salad for a restaurant-worthy experience in your own kitchen.
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Recipe Information
Ingredients
- 2 pieces (about 4-5 oz each) Veal cutlets
- 0.25 cups All-purpose flour
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 small Shallot, minced
- 1 clove Garlic, minced
- 0.5 cups Dry Marsala wine
- 0.5 cups Chicken stock
- 1 tablespoon Fresh parsley, chopped
- 2 slices Lemon wedges
Instructions
Place the veal cutlets between two sheets of plastic wrap and use a meat mallet to pound them to about 1/4-inch thickness.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each cutlet in the flour mixture, shaking off excess, and set aside.
In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and foamy.
Add the veal cutlets to the skillet and cook for about 2 minutes per side, or until golden brown and just cooked through. Remove the veal from the skillet and set aside on a plate; tent with foil to keep warm.
In the same skillet, add the minced shallot and garlic. Sauté for 1-2 minutes, stirring constantly, until fragrant.
Deglaze the skillet by adding the Marsala wine, scraping up the browned bits from the bottom of the pan with a wooden spoon.
Allow the wine to simmer for about 1-2 minutes, reducing slightly, before adding the chicken stock. Continue to simmer for another 2-3 minutes, until the sauce thickens slightly.
Return the veal cutlets to the skillet, turning them to coat in the sauce. Cook for another 1-2 minutes to reheat the veal and meld the flavors.
Transfer the veal to serving plates, spooning the sauce over the top. Garnish with chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 40% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 614 mg | 27% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 6.7 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 46 mg | 4% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 652 mg | 14% | |
*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.
