Veal Scaloppine alla Marsala


U.S. Metric Ingredients
lb 1.25 kg Small veal scaloppine: 20 pieces, 2 oz (60 g) each (see Figure 15.15 for preparation of veal)
to taste to taste Salt
to taste to taste White pepper
for dredging for dredging Flour
2 fl oz 60 mL Oil
4 fl oz 125 mL Marsala wine
8 fl oz 250 mL Strong white stock, veal or chicken (see Note)
2 oz 60 g Butter, cut in pieces
2 tbsp 30 mL Chopped parsley



  1. Lightly flatten each piece of veal with a meat mallet. Do not pound hard, or you may tear the meat.
  2. Dry the meat, season it with salt and pepper, and dredge it in flour. Shake off excess. (Do not do this step until immediately before cooking.)
  3. Heat the oil in a large sauté pan until very hot. Add the veal and sauté over high heat just until lightly browned on both sides. (If necessary, sauté the meat in several batches.)
  4. Remove the meat from the pan and drain the excess oil.
  5. Add the Marsala to the pan and deglaze.
  6. Add the stock and reduce over high heat by about half.
  7. Add the pieces of butter and swirl the pan until they are melted and blended with the sauce.
  8. Add the veal to the pan and bring just to the simmer. Turn the meat to coat it with the sauce.
  9. Serve immediately, 2 pieces per portion, sprinkled with chopped parsley.

Per serving: Calories, 360; Protein, 27 g; Fat, 26 g (65% cal.); Cholesterol, 115 mg; Carbohydrates, 2 g; Fiber, 0 g; Sodium, 120 mg.


Veal Scaloppine with Sherry

Substitute sherry for the Marsala.

Veal Scaloppine à la Crème

Prepare as in basic recipe, but omit the wine. Deglaze the pan with the stock. Add 1 cup (250 mL) heavy cream and reduce until thickened. Omit the butter. Season the sauce with a few drops of lemon juice. Taste carefully for salt.

Veal Scaloppine with Lemon

Substitute 3 fl oz (90 mL) lemon juice for the 4 fl oz (125 mL) wine. After plating, top each piece of veal with 1 lemon slice and sprinkle with chopped parsley.

Veal Scaloppine with Mushrooms and Cream

Prepare as for Veal Scaloppine à la Crème, but sauté ½ lb (250 g) sliced mushrooms in butter in the sauté pan before deglazing.