Veal Scaloppine Marsala Recipe

Name: Veal Scaloppine Marsala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter; 1/4 cup extra-virgin olive oil; All-purpose flour, for dredging; 8 slices veal scaloppine (about 1 1/2 pounds); 1/2 teaspoon kosher salt; 6 large leaves fresh sage; 1 pound mixed mushrooms (cremini, button, shiitake, etc.), thickly sliced; 2 large shallots, finely chopped (about 1/2 cup); 1/2 cup Marsala; 1 cup hot chicken stock (see page 40); 1/4 cup chopped fresh Italian parsley

Servings: persons

6 tablespoons unsalted butter
1/4 cup extra-virgin olive oil
All-purpose flour, for dredging
8 slices veal scaloppine (about 1 1/2 pounds)
1/2 teaspoon kosher salt
6 large leaves fresh sage
1 pound mixed mushrooms (cremini, button, shiitake, etc.), thickly sliced
2 large shallots, finely chopped (about 1/2 cup)
1/2 cup Marsala
1 cup hot chicken stock (see page 40)
1/4 cup chopped fresh Italian parsley

1
Melt 4 tablespoons of the butter with 2 tablespoons of the oil in a large, heavy skillet set over medium heat.
2
Shake the flour onto a rimmed plate.
3
Season the veal all over with the salt, and dredge lightly in the flour, tapping off the excess.
4
Add the veal to the skillet, moving it around so it all fits, and cook until browned and caramelized on the edges, about 1 to 2 minutes per side.
5
Remove the veal to a plate.
6
Increase the heat to medium-high, and add the remaining 2 tablespoons olive oil and the sage leaves to the skillet.
7
Once the sage is sizzling, add the mushrooms and shallots.
8
Add about 2 tablespoons of the Marsala to get the mushrooms cooking.
9
Cook and stir until the mushrooms have released their liquid and all the liquid has cooked away, about 3 to 4 minutes.
10
Pour in the rest of the Marsala and the stock.
11
Bring to a rapid simmer, and cook until the sauce has reduced by half, then whisk in the remaining 2 tablespoons butter in pieces.
12
Return the veal to the sauce, and simmer until just cooked through, about 1 to 2 minutes.
13
Stir in the chopped parsley and serve.

413

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 11 ingredients. The key ingredients include: 6 tablespoons unsalted butter, 1/4 cup extra-virgin olive oil, All-purpose flour, for dredging, 8 slices veal scaloppine (about 1 1/2 pounds), and more.

Yes, Veal Scaloppine Marsala 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 Scaloppine Marsala

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