Marsala Scaloppine

13 Reviews
100% would make this recipe again

Veal cutlets with Marsala wine.

Marsala wine has been made for centuries in the Sicilian port of Marsala. The name comes from the Arabic « Marsah-Allah», which roughly means «port of God». This fortified wine was discovered at the end of the 18th century by an Englishman, who saw its potential to compete with already known Spanish and Portuguese sherries and Madeira wines. Admiral Nelson, and the British fleet, became so fond of Marsala that after their success at Trafalgar, Marsala became known across the British empire as the «Victory Wine».

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Preparation : 5 min Cooking : 10 min
270 calories/serving

Ingredients

300 g veal cutlets, thinly sliced
2 tbsp white flour (all purpose) 16 g
1/4 cup Marsala wine, or Port wine 65 mL
2 tbsp butter, unsalted 28 g
1/2 tbsp canola oil 8 mL
1 clove garlic
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

For good results, have the veal sliced very thin, i.e. less than 3 mm. If possible, choose «milk-fed veal» which is much younger and more tender than the grain-fed one.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Flatten and tenderize the cutlets using a meat pounder. Make a few shallow cuts around the outside edge to avoid curling during cooking. Coat them with the flour and shake off the excess.
  2. Heat the butter and oil in a pan over medium heat, taking care not to let them burn. Add the whole garlic cloves, sauté 1-2 min, then add the cutlets, and brown each side for about 1 min.
  3. Pour the Marsala wine into the pan, cover, and cook over low heat 6-7 min. Take out the garlic, add salt and pepper to taste. Serve on the warmed plates.

Nutrition Facts Table

per 1 serving (100 g)

Amount

% Daily Value

Calories

270

Fat

13 g

20 %

Saturated 5.7 g
+ Trans 0.5 g

31 %

Cholesterol

100 mg

Sodium

60 mg

3 %

Carbohydrate

6 g

2 %

Fibre

0 g

1 %

Sugars

0 g

Net Carbs

6 g

Protein

31 g

Vitamin A

7 %

Vitamin C

1 %

Calcium

1 %

Iron

7 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 0
Meat and Alternatives 4
Fats 2
More info
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Reviews

13 Reviews (12 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Veal | Main courses/Entrées | Sauté/Stir Fry | Italian

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

I dipped the veal in flour like the recipe suggested and would stongly recommend making it without the flour as it simply resulted in a pasty film over the meat. I don't think this recipe is the best use of Marsala wine, but the results were fair.

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