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.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat veal cutlets dry with paper towel. Season both sides with 1/4 tsp salt and 1/4 tsp pepper. Dredge in flour, shaking off excess. Mince shallot finely. Warm chicken stock. Chop parsley.
Sear
Heat 2 tbsp olive oil and 20g butter in a wide skillet over medium-high heat until foaming. Working in batches if needed to avoid crowding, add veal cutlets and cook 90 seconds per side until lightly golden. Transfer to a warm plate.
Saute
Reduce heat to medium. Add remaining 2 tbsp olive oil and minced shallot to the pan. Cook 90 seconds, stirring, until soft and translucent.
Reduce
Pour in dry Marsala wine. Simmer 2 minutes, scraping up browned bits, until reduced by half and syrupy. Add warm chicken stock and 1/4 tsp salt. Simmer 2 minutes until sauce coats the back of a spoon.
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.
Plate
Transfer cutlets to warm plates. Spoon Marsala sauce generously over top. Scatter chopped parsley across. Lay a lemon wedge alongside each portion. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.