Veal Scaloppine With Marsala Wine

This classic Italian-American dish features tender veal scaloppine that are lightly dredged in flour and quickly pan-seared to a golden brown. The real magic happens when the veal is removed and the pan is deglazed with dry Marsala wine, creating a luxurious, slightly sweet, and savory sauce that clings to every bite. The texture is delicate and melt-in-your-mouth, offering a sophisticated yet comforting dining experience. While often seen as a special occasion meal, it comes together in under twenty minutes, making it perfect for a quick weeknight dinner that feels indulgent. Serve immediately with crusty bread to soak up the delicious sauce, or alongside simple roasted vegetables. It&# 226;ÂÂs a timeless recipe that highlights the quality of the meat and the depth of the wine without overwhelming the palate.

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 425.4

Description

This classic Italian-American dish features tender veal scaloppine that are lightly dredged in flour and quickly pan-seared to a golden brown. The real magic happens when the veal is removed and the pan is deglazed with dry Marsala wine, creating a luxurious, slightly sweet, and savory sauce that clings to every bite. The texture is delicate and melt-in-your-mouth, offering a sophisticated yet comforting dining experience. While often seen as a special occasion meal, it comes together in under twenty minutes, making it perfect for a quick weeknight dinner that feels indulgent. Serve immediately with crusty bread to soak up the delicious sauce, or alongside simple roasted vegetables. It&# 226;ÂÂs a timeless recipe that highlights the quality of the meat and the depth of the wine without overwhelming the palate.

Ingredients

2 pound Veal scaloppine
1/4 cup Butter
1/2 cup All-purpose flour
1 tablespoon Olive oil

Directions

1
Place the veal scaloppine between two sheets of plastic wrap or waxed paper and pound gently until thin, using a sliding motion to stretch rather than flatten the meat.
2
Lightly coat both sides of the pounded veal with all-purpose flour, shaking off any excess.
3
Season the floured veal evenly with salt and freshly ground black pepper.
4
In a large heavy skillet, melt 3 tablespoons of butter with olive oil over high heat until the butter foams.
5
Add the veal to the skillet in a single layer (working in batches if necessary) and cook for about 1 minute per side until light golden brown but still pink inside.
6
Remove the cooked veal from the skillet and set aside on a warm plate.
7
Reduce heat to medium and add the remaining 1 tablespoon of butter and 3/4 cup of dry Marsala wine (or sherry) to the skillet.
8
Deglaze the skillet by scraping up the browned bits from the bottom with a wooden spoon, stirring to dissolve the meat juices.
9
Simmer the wine sauce until it is reduced by half and slightly thickened.
10
Return the veal and any accumulated juices to the skillet, gently tossing to coat the meat with the sauce.
11
Transfer the veal to a serving platter and spoon the remaining sauce over the top. Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 425.4kcal

% Daily Value *
Total Fat 19.9g31%
Saturated Fat 8.8g45%
Cholesterol 144.1mg49%
Sodium 169.1mg8%
Total Carbohydrate 15.2g6%
Dietary Fiber 0.5g2%
Sugars 0.1g
Protein 42.9g86%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: veal, scaloppine, marsala, wine, italian, dinner, pan-seared, quick, easy, comfort food, date night, weeknight, classic, flour, butter, olive oil, savory, tender, gluten-free option

Read it online: https://www.chefs-mate.com/recipe/veal-scaloppine-with-marsala-wine/