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».

This recipe is incompatible with your food profile

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 %

Claims

This recipe is :
Free  :
Sugar
Excellent source of  :
Niacin, Vitamin B12
Good source of  :
Phosphorus, Potassium, Selenium, Vitamin B2, Vitamin B6, Zinc
Source of  :
Folacin, Iron, Magnesium, Manganese, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin D, Vitamin E
Low  :
Sodium

DIABETES Exchange

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

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Cost of ingredients this week at your merchants *

* Costs estimated from Flyer Specials and average normal prices

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

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

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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

Top Reviews

View All Reviews
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.

Useful 0

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.