Scaloppine al Marsala

Veal with Marsala


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

The scaloppina is an integral part of every Italian kitchen. There are many versions: with wine, with herbs, with orange or lemon juice and grated rind, with vin santo, and lots of others. Here is the classic Marsala version from Piedmont.


  • 8 veal escalopes/US veal scallops, trimmed
  • 15-30 ml/2-3 tbsp plain/all-purpose flour
  • 50 g/2 oz/¼ cup unsalted butter
  • 175 ml/6 fl oz/¾ cup Marsala
  • sea salt and ground black pepper
  • mashed potatoes, to serve


  1. Beat the meat carefully with a meat mallet or rolling pin until very thin. Put the flour on a plate and, just before you are ready to fry it, lightly coat the veal in the flour.

  2. Heat the butter in a large frying pan and quickly fry the meat for 2 minutes on each side. Season with salt and pepper. Remove the meat from the pan and keep warm.
  3. Pour the Marsala into the hot pan. Cook for 2 minutes over a high heat to allow the alcohol to evaporate, scraping the base of the pan to amalgamate the juices. Lower the heat a little, then cook, stirring to reduce the sauce slightly.

  4. Serve the veal on top of mashed potatoes, with the sauce poured over.