Scaloppine al Marsala

Scaloppina is an integral part of every Italian kitchen. There are many versions—with wine, with herbs, with orange or lemon juice and peel, Vin Santo, Marsala, and others. Here is the classic Marsala version from Piemonte. The whole idea of cooking veal like this is that it must cook fast, so the process of battening the meat is very important to make sure that it is evenly flattened.