Veal Marsalla Scaloppine Recipe Recipe

Name: Veal Marsalla Scaloppine Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 to 2 pound veal cutlet; 2 tbsp. flour; 1 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 clove garlic; 1/4 c. butter; 2 tbsp. extra virgin olive oil (or possibly Mazola); 1/2 pound mushrooms, thinly sliced; 1/2 c. water; 1 c. Marsala wine (sherry may be used)

Servings: persons

1 1/2 to 2 pound veal cutlet
2 tbsp. flour
1 1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic
1/4 c. butter
2 tbsp. extra virgin olive oil (or possibly Mazola)
1/2 pound mushrooms, thinly sliced
1/2 c. water
1 c. Marsala wine (sherry may be used)

1
Cut veal into approximatley 4 inch pcs.
2
Lb.
3
veal between wax paper, very thin.
4
Sprinkle lightly with mix of flour, 1/2 tsp.
5
salt and the pepper.
6
Brown garlic in 3 Tbsp.
7
butter and the oil.
8
Remove garlic.
9
Add in cutlets to warm fat and cook quickly till browned on all sides.
10
Place cutlets in a shallow baking dish.
11
Heat remaining butter in skillet.
12
Add in mushrooms and saute/fry till golden brown.
13
Add in water, salt and wine, scraping bottom and sides of pan.
14
Bring to a boil and simmer to blend flavors about 2 min.
15
Pour mushroom sauce over veal.
16
Cover and bake in moderate 350 degree oven for 30 min.
17
Baste once.
18
This can be made with skinned chicken breasts.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 to 2 pound veal cutlet, 2 tbsp. flour, 1 1/4 teaspoon salt, 1/4 teaspoon pepper, and more.

Yes, Veal Marsalla Scaloppine Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Marsalla Scaloppine Recipe

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