Italian · Dinner
Pan-Fried Veal with Marsala Sauce
Scaloppine di Vitello al Marsala
The Sicilian original — thinly pounded veal cutlets dredged in flour and pan-fried, finished in a glossy sauce of dry Marsala wine, butter, and chicken stock, the veal's delicacy meeting the wine's caramel depth.
$$$
5 minsPrep
12 minsCook
17 minsTotal
EasyLevel
Nutrition per serving
485Calories
38gProtein
18gFat
16gCarbs
3gSugar
1gFiber
680mgSodium
110mgChol
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Instructions
1
Prep
Pat veal cutlets dry with paper towels. Season both sides with 0.5 tsp salt and 0.5 tsp pepper. Dredge in flour, shaking off excess. Mince shallots finely. Warm chicken stock. Chop parsley.
2
Sear
Heat 2 tbsp olive oil and 20g butter in a wide skillet over medium-high heat until foaming. Working in a single layer, add veal cutlets and cook 90 seconds per side until lightly golden. Transfer to a warm plate.
3
Saute
Reduce heat to medium. Add remaining 2 tbsp olive oil and minced shallots to the pan. Cook 90 seconds, stirring, until soft and translucent.
4
Reduce
Pour in dry Marsala wine. Simmer 2 to 3 minutes, scraping up browned bits, until reduced by half and syrupy. Add warm chicken stock and 0.5 tsp salt. Simmer 2 to 3 minutes until sauce coats the back of a spoon.
5
Build
Return veal cutlets and any resting juices to the pan. Spoon sauce over cutlets. Cook 60 seconds on low heat to warm through—do not overcook or veal toughens. Off heat, swirl in remaining 20g butter to gloss.
6
Plate
Transfer cutlets to warm plates. Spoon Marsala sauce generously over top. Scatter chopped parsley across. Lay a lemon wedge alongside each plate. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) veal scaloppine
- 0.5 tsp fine sea salt
- 0.5 tsp black pepper
- 4 tbsp plain flour
- 2 small shallots
- 240ml (1 cup) dry Marsala wine
- 240ml (1 cup) chicken stock
- 40g (1.4 oz) unsalted butter
- 4 tbsp olive oil
- 2 tbsp flat-leaf parsley
- 2 lemon wedges