Non-VegetarianSiciliana cuisine Main Course

Scaloppine al Marsala

Name: Scaloppine al Marsala
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Siciliana
Ingredients: 500 g veal escalopes; 40 g Plain flour; 4 g Fine sea salt; 1 g Black pepper; 30 ml Extra virgin olive oil; 50 g Unsalted butter; 120 ml dry marsala wine; 60 ml light beef stock; 10 g fresh flat-leaf parsley

Tender veal escalopes quickly pan-fried and coated in a rich, glossy reduction of dry Marsala fortified wine and butter.

🇮🇹Italy· Sicily

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Difficulty: Easy
Calories: 420 kcal

Ingredients

0 of 9 gathered

Servings

500 g veal escalopes — cut thin, about 8 small slices
40 g Plain flour — for dusting
4 g Fine sea salt — to taste
1 g Black pepper — freshly cracked
30 ml Extra virgin olive oil — Sicilian olive oil preferred
50 g Unsalted butter — cold and cubed
120 ml dry marsala wine — Marsala Superiore Secco
60 ml light beef stock — or warm water
10 g fresh flat-leaf parsley — finely chopped

Equipment

•Meat mallet
•Large heavy-based frying pan
•Tongs
•Wide shallow plate
•Baking parchment

Nutrition

Per serving, approximate

Calories: 420 kcal
fat: 24 g
carbs: 10 g
fibre: 0.5 g
protein: 32 g
calories: 420 kcal

Instructions

1
Place the veal escalopes between sheets of baking parchment and gently pound to an even thickness of about three millimetres.
2
Season the plain flour with a pinch of fine sea salt and freshly cracked black pepper on a wide plate.
3
Dredge each veal slice lightly in the seasoned flour, shaking off all excess coating so only a faint veil remains.
4
Heat the extra virgin olive oil and half of the butter in a large frying pan over medium-high heat until sizzling.
5
Lay the veal slices in the hot pan in a single layer without overcrowding the base.
6
Fry for one to two minutes on each side until pale golden, then transfer immediately to a warm plate.
7
Pour the dry Marsala into the hot pan, scraping up any caramelised browned bits from the bottom.
8
Simmer the wine for two minutes until the sharp alcohol scent mellows and the liquid reduces by half.
9
Pour in the beef stock and swirl in the remaining cold cubed butter until the sauce turns glossy and lightly thickened.
10
Return the veal escalopes and any rested meat juices to the pan, turning briefly to coat in the simmering sauce for one minute.
11
Scatter with fresh chopped parsley and transfer immediately to warm plates with the pan juices spooned over.

Chef's tips

Always use a dry Marsala (Secco) rather than a sweet dessert Marsala (Dolce), which will make the pan sauce cloying. Work quickly when frying the veal because overcooking thin escalopes makes them tough and dry. Adding the final knob of cold butter off the highest heat helps emulsify the sauce into a smooth glaze.

Ingredient substitutions

veal escalopes → thinly pounded chicken breast or pork loin fillets
dry Marsala wine → dry Madeira wine or dry oloroso sherry in equal measure
plain flour → rice flour or fine cornstarch for a gluten-free coating

Storage

Store leftover escalopes and sauce in an airtight container in the refrigerator for up to two days.

Reheating

Reheat gently in a frying pan over low heat with a splash of water or stock to loosen the sauce without drying out the veal.

Common mistakes to avoid

•Using sweet Marsala intended for desserts, resulting in an overly sugary pan sauce
•Leaving excess flour on the meat, which turns the pan juices gluey and burnt
•Overcooking the thin veal slices in the pan before making the sauce
•Boiling the meat in the sauce for too long instead of giving it a quick final glaze

Serving suggestions

Serve with rosemary-roasted baby potatoes to mop up the pan glazePair with steamed leafy greens or buttered spinachAccompany with crusty Sicilian semolina bread and a glass of dry Sicilian red